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EASY WHOLE WHEAT SOURDOUGH BREAD – THE RECIPE YOU’LL SAVE FOREVER:

by Amber Fairweather |

Crafting homemade sourdough can be a rewarding experience for both novice and experienced cooks.  The act of making bread from scratch allows for control over ingredients, flavours, and textures while also creating a nutritious and delicious base bread for friends and family.  

This specific recipe introduces the use of Symbiota fermented sourdough starter, a unique ingredient that not only adds a delightful twist but also enhances the health benefits associated with fermented foods.  A great alternative to active dry yeast preparations.

The slow fermentation process used with a sourdough baking schedule helps to break down gluten proteins, significantly altering the structure of gluten itself, and making the bread easier to process by the human digestive system.  The slow fermentation process, started by the natural enzymes in the sourdough, results in a whole wheat sourdough that is softer and more elastic than the doughs produced by fast fermentation.  This gluten modification not only enhances the texture of the crust but also helps better puffing and rising during baking.  Many people who are sensitive to gluten may find sourdough easier to tolerate than traditional bread dough with instant or commercial yeasts.  

Baking an excellent quality whole wheat sourdough bread will produce a crunchy and slightly sour crust, with a soft and textured bread interior.  Whole wheat provides the full benefits of the wheat grain, with the maximum fibre benefits.  

One of the most notable benefits of using sourdough is the depth of flavour it brings.  During fermentation, wild yeast and bacteria produce organic acids that create a complex taste profile, resulting in a crust that has a pleasant tanginess.  The fermentation from probiotic bacteria and natural yeasts produce lactic acids and acetic acids, which lends the bread a lovely slight tang, creating a delightful contrast with the crunchy crust.

This guide will walk you through the process of making a whole wheat sourdough bread, tips for successful baking, the tools needed for making sourdough, ingredient breakdown, and easy step-by-step recipe instructions.  Prevent your screen from going dark and prevent your bread from being dense.  With these tips, tools, and steps, you’ll be able to make delicious whole wheat sourdough bread at home.

TIPS FOR MAKING A GREAT WHOLE WHEAT SOURDOUGH BREAD

  • Sourdough Starter Quality is KEY:

Use a strong and active sourdough starter that is already well fed with whole wheat flour, such as the one made by Symbiota. 

  • Ensure your Starter is Highly Active:

The single most important aspect to a successful sourdough bread is to only proceed with baking after you have achieved a lively and highly active starter.  Make sure your starter is bubbly and doubling in size before you bake with it.  If not, repeat another starter feeding cycle and ensure the starter is in a warm position (preferably warmer than 25°C).

  • Flour Quality is Key:

Organic flour is our best recommendation to ensure that your sourdough has the best quality ingredients and the least hurdles to overcome for excellent slow fermentation.  Freshly milled flour is excellent for prioritising texture and taste quality.  

  • Hydration is Important:

Whole wheat flour is more absorbent than highly refined white flour.  Ensure that you have used sufficient water and be confident to use more than a recipe dictates if the dough is too dry.  

  • Be Brave:

The temperature, hydration and other conditions that are important to sourdough fermentation will vary widely by kitchen, location, season and ingredients.  As you learn what your conditions are and how your sourdough starter performs, be brave enough to change the recipe to suit your specific conditions.  

  • Take Your Time:

Baking sourdough is a slow fermentation process.  It is the slowness of time that allows the gluten structures to change to better suit human digestion, and to create the distinctive sour flavours that sourdough is renowned for.  Whole wheat dough requires a longer fermentation than refined white flour sourdoughs, primarily because the fibre content is much higher and the flour particle sizes are much larger.  

  • Stretch and Fold:

Take the time to stretch and fold the dough gently during the first rise.  The stretching and folding with strengthen the dough without the need to knead and will craft a more appealing crumb.  

  • Score The Loaf:

Score the top dough before baking into a final sourdough bread.  Use a sourdough lame or a very sharp knife to make a shallow cut on top.  This allows the loaf to expand during baking, plus provides that unique rustic appearance of an artisanal sourdough loaf.

  • Heat Matters:  

It’s important to ensure that your oven is at its maximum temperature before you bake your bread.  A hot oven is vital for a well steamed dough, and taking time to preheat the top of the dough will create a crispy crust.

  • Store Your Starter Properly:  

Keep your Symbiota fermented sourdough starter vibrant and healthy by feeding it regularly according to instructions.  A well-maintained starter will be reliable and ready to bake.

  • Use Quality Ingredients:  

Investing in high-quality ingredients will make a noticeable difference in both the flavour and nutritional value of your bread.    


TOOLS YOU NEED TO MAKE WHOLE WHEAT SOURDOUGH BREAD

  • Large Bowl: 

A large mixing bowl is essential to easily combine ingredients and manage the sourdough.  

  • Kitchen Scales: 

Accurate measuring to achieve the proper ratios of starter to flour and water is essential for consistent results. 

  • Scraper or Spatula: 

A good quality bread scraper will help you to mix and manage the dough during the stickiest stages.  

Using a sourdough proofing basket during the final dough rising stage will help the loaf to build and hold a good loaf shape.

  • Dutch Oven (or Baking Dish with a Lid): 

A Dutch Oven is a great method that gives the ability to trap steam during the first stage of sourdough baking.  When the lid is removed in the second stage of sourdough baking, the residual heat of the dish sides will create the infamously crispy sourdough crust.  If you don’t have a Dutch Oven, any dish or technique that allows steam to be trapped will be sufficient.

A bread lame is a super sharp razor blade on a safety handle that is used to score the top of the dough prior to baking.  

  • Clean Fabric (Kitchen Towel or Muslin): 

It is essential to cover the dough during the rising stages.  This creates a warmer environment for the dough, while protecting the dough from any airborne dust particles during the resting stages.


INGREDIENTS NEEDED TO MAKE WHOLE WHEAT SOURDOUGH BREAD

  • Whole Wheat Flour: 

An excellent quality whole wheat flour is essential for a healthy starter, and to give the sourdough a hearty texture and full flavour.  We recommend organic where possible, as organic flours always produce the most robust and lively starters.  


  • Spring or Filtered Water: 

Water is essential to hydrate the sourdough, and we recommend spring or filtered water, as these water types are free from the additives used during water treatment practices.  Those additives are used to reduce the occurrence of harmful bacteria in town water supply and will equally reduce the fermentation vigour of the sourdough bacteria and yeasts.

A lively and thriving sourdough starter is essential to provide the necessary probiotic bacteria and natural yeasts to complete a successful bread fermentation.  If the starter is at all sluggish, the rise of the sourdough bread will not be sufficient.


  • Non-Iodised Salt: 

We recommend using Himalayan Pink Salt or Natural Sea Salt for sourdough fermentation.  Salt is important for ensuring healthy probiotic growth during the fermenting stages, salt strengthen the character of the dough and provides depth of flavour.  It is important to avoid iodised salt, as iodine can have an inhibitory effect on sourdough fermentation.  


UNDERSTANDING THE TIME REQUIREMENTS FOR SLOW SOURDOUGH FERMENTATION

Make sure you have set aside sufficient time for making a decent quality slow fermented sourdough.  You will need 1-3 days from start to finish to complete all the steps needed to ferment a whole wheat sourdough bread:

  • 12-24 hours to activate the sourdough starter

  • 4-6 hours for the first bulk fermentation

  • 4-6 hours for a room temperature second fermentation (or 12 hours refrigerated)

  • 1 hour oven pre-heat period

  • 1 hour baking time

  • 1 hour cooling time


FEEDING FOR AN ACTIVE SOURDOUGH STARTER

Follow the Symbiota instructions for feeding and supporting a thriving sourdough starter.  We recommend using the ratios given below to feed the starter every 12-24 hours:


  • ¼ cup of Active Sourdough Starter

  • ½ cup of spring or filtered water 

  • 1 cup of organic whole wheat flour


When the starter has expanded to double, and is clearly bubbly and activated, it is ready to use in the recipe below.


INGREDIENTS FOR WHOLE WHEAT SOURDOUGH BREAD (SINGLE LOAF):

  • 150 g Active Sourdough Starter

  • 350 g Whole Wheat Flour (organic if possible)

  • 150 g General Purpose Flour (organic if possible)

  • 400 g Luke-warm Spring or Filtered Water 

  •   10 g Himalayan or Sea Salt


HOW TO MAKE WHOLE WHEAT SOURDOUGH BREAD

  • Autolyse Base Ingredients:

Measure the flours and water into a large bowl and mix until no dry flour remains.  Allow this to rest for 30 minutes to ensure the flour particles are well hydrated before adding the sourdough starter (this is the autolyse phase).


  • Make the Sourdough:

Measure the correct ratios of active sourdough starter and salt.  Combine into the base ingredients and mix the dough until well incorporated.  If the dough is too dry to come together well, use a little extra water until the dough forms nicely.  


  • Bulk Fermentation:

Cover the bowl and let the dough rest and rise at room temperature for 4–6 hours.  Choose a warm and draft free location, such as a hot water cupboard or sunny spot.  As the dough rise begins, take note of its texture and smell.  You should notice a pleasant, slightly tangy aroma as it ferments.  This is a sign that the wild yeast and bacteria are doing their work, developing flavour and structure.


  • Stretch and Fold:

Every 30–45 minutes during the first 2 hours, stretch and fold the dough.  This technique is applied by lightly pushing down on the dough, then pulling the top edge over into the centre and pushing down again.  Repeat on each of the four sides (top, left, bottom, right), and then the stretch and fold will be complete.  Take care not to completely flatten the dough during this technique, allow some air to still be within the dough.


  • Shape the Dough:

After the 4-6 hour bulk fermentation, gently shape the dough into an oval shaped loaf.  Take care to be gentle and keep as much of the air within the dough as possible.  Gently place the dough in a proofing basket or large bowl that has been lined with parchment paper.  Make sure that there is sufficient paper around the sides so that you will be able to safely lift and transfer the top of the dough from the basket to a hot Dutch Oven, using the parchment paper as hand holds. 


  • Final Proof:

Cover the basket or bowl with a clean kitchen towel or muslin and set the dough aside in a warm and draft free location.  Allow the dough rise for 4-6 hours at room temperature until the dough is fluffy.  Or, for a deeper flavour and fermentation, refrigerate the sourdough loaf overnight (12 hours) for a slow rise.


  • Preheat Oven:

Place the Dutch Oven or Baking Dish (and lid) inside the oven, and preheat the oven to 230°C or 450°F.  For excellent results, allow the oven and baking dish to be at full temperature for 30-60 minutes.   


  • Score and Transfer:

Take great care at this stage not to knock any air from the sourdough, and particularly not to burn yourself on the preheated baking equipment.  Open the oven, pull out the Dutch Oven (or Baking Dish), and remove the lid.  Using the edges of the parchment paper, carefully transfer the sourdough from the proofing basked to the Dutch Oven (or Baking Dish).  Use a bread lame or sharp knife to cut a 1-2 cm deep score in the top of the loaf.  


  • Steam Bake:

Once transferred and scored, cover the sourdough with the lid and carefully return to the oven.   Bake covered for 20 minutes.


  • Crust Bake:

After 20 minutes, reduce the oven temperature to 205°C (400°F) and remove the lid.  Allow to bake for another 25-30 minutes or until the crust is deep golden brown.


  • Cool and Enjoy:

Remove the Baking Dish containing the sourdough from the oven.  Carefully lift the sourdough loaf from the dish using the parchment paper (but take care as the paper will now be more brittle and will be easy to tear).  Transfer the bread to a wire rack and carefully remove the parchment paper.  Allow the bread to cool completely before slicing (if you can resist!), as this will help to set the crumb and makes slicing easier.


SUMMARY

Making Symbiota whole wheat sourdough bread yields a delicious and nutritious bread loaf for the whole family.  With its unique flavour, improved texture, and digestive benefits, this whole wheat sourdough bread is sure to impress family and friends.  By taking the time to understand the sourdough fermentation process and incorporating high-quality ingredients, you can enjoy a tastier and healthier alternative to store-bought bread options.  

My best tip?  Make two loaves every time.  This is especially useful when feeding hungry large families to reduce the time taken between loaves.  When the first loaf is gone, you know it’s time to start fermenting the next sourdough batch.  Even if you aren’t feeding a large family, two loaves at once is always awesome to have one to gift to Nana, your neighbour, or someone else that you care about to give them toast with a smile. 

Happy baking!

Buy your Symbiota Starter today, or for having everything ready to go, try our sourdough starter kit