Whole Grain Sourdough Bread Recipe
This robust and wholesome whole grain sourdough loaf offers a richly satisfying flavor with minimal hands-on time. Flexible in composition, it accommodates a variety of grains and flours, making it an adaptable and hearty staple for breakfast or any time of day.
Print
Pin
Servings: 16 slices
Ingredients
- 1 TBSP caraway seeds optional
- 1-2 TBSP salt
- 3 ½ – 4 cups filtered water
- 1 ½ – 2 cups active sourdough starter
- 5 cups whole grains e.g., rye, wheat, einkorn, spelt, millet, flax
Instructions
- Use either freshly milled flour or pre-packaged flour, depending on availability and preference.
- In a spacious mixing bowl, thoroughly combine the chosen flour with the sourdough starter, salt, and water.
- Stir the mixture until it reaches a cohesive, sticky consistency.
- Cover the bowl with a damp towel, beeswax wrap, or plastic wrap to maintain moisture, and allow the dough to rest in a warm location for 3 to 6 hours.
- Prepare a loaf pan by greasing and dusting it with flour, then carefully transfer the risen dough into the pan, smoothing the surface lightly.
- Let the dough continue to rise at room temperature or in a slightly warm spot until noticeably puffed.
- Preheat the oven to 350˚F once the dough shows visible rise.
- Bake the bread until the internal temperature reaches 190˚–200˚F, ensuring full doneness.
- After baking, let the loaf cool in the pan on a wire rack for approximately 15 minutes. Invert the pan gently, remove the bread, and place it on the rack to cool completely.
Notes
This formula is compatible with virtually any type of grain.
A portion of the whole grain flour may be substituted with white flour to produce a milder flavor and lighter texture.
A portion of the whole grain flour may be substituted with white flour to produce a milder flavor and lighter texture.