This whole-grain sourdough bread contains just enough whole wheat flour to give it its rich, deep, and nutty flavor without making the loaf flat and heavy.

Whole Wheat Sourdough Bread

Recipe by Anna BembryCourse: Breakfast, BrunchDifficulty: requires a little experience

Servings

loaf

Prep time

minutes

Baking time

hour

Resting and Proofing

hours

This whole-grain sourdough bread contains just enough whole wheat flour to give it its rich, deep, and nutty flavor without making the loaf flat and heavy.

Ingredients

50g / 1/4 cup sourdough
375 g /13.2 oz (or 1 1/2 cups + 1 tablespoon) of warm water
20 g / 1 tablespoon honey
120 g / 4.2 oz (or 1 cup) whole wheat flour
190 g / 6.7 oz (or 1 1/2 cups + 1 tablespoon) bread flour
190 g / 6.7 oz (or 1 1/2 cups + 1 tablespoon) plain, all-purpose flour
9 g / 1 1/2 teaspoon fine sea salt
Equipment
large baking pot with a lid, such as cast iron pot, Dutch oven or a deep pottery dish. Alternatively, any oven-safe pot with a lid will do.

Method

Place all ingredients in a large mixing bowl and knead by hand until a soft and elastic dough forms. Cover the bowl with a lid or plastic food wrap and set it aside to mature at room temperature (74 F / 24 C) for 6 – 8 hours, best if overnight.
Transfer the dough onto a well-floured workspace. Shape it into a round loaf. If the dough is too sticky, sprinkle it with just enough flour to shape the loaf. Line a proofing basket or a bowl with a clean dish towel and dust it generously with flour. Gently place the loaf in the proofing basket, seam side up. Cover the dough with a towel and let it proof for 1 hour.
Preheat the oven to 450 F / 230 C with the empty baking pot in it.
Cut a sheet of parchment paper to fit the size of the baking pot. Place the parchment over the dough and flip the proofing basket to transfer the dough onto the parchment. Generously sprinkle the dough with flour and gently rub the surface with your hands. Using a lame or a sharp knife, score the dough with any pattern you like. Transfer the dough with the parchment paper into the hot baking pot and cover with the lid.
Bake the dough on the middle rack for 20 minutes. Remove the lid, and continue to bake for another 30 minutes. Lift the loaf with the parchment out of the pot, and finish baking directly on the rack for additional 10 minutes. Transfer to a wire rack and cool for 1 hour before slicing.