Whole Wheat Sourdough Bread Recipe

Name: Whole Wheat Sourdough Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Whole Wheat Flour; 4 cups White Bread Flour; 1/2 cups Wheat Germ; 1 teaspoon Salt; 1 Tablespoon Flaxseed Meal; 1 cup Sourdough Starter; 1-1/2 cup Warm Water; 1/2 cups Oil; 1/3 cups Sugar OR 1/4 Cup Honey; 2 Tablespoons Sunflower Seeds

Servings: persons

1
Combine flours, wheat germ, salt, and flaxseed in a large bowl and whisk together. Add starter, water, oil and sugar and knead bread well either by hand on a lightly floured surface or with a large stand mixer and bread hook until smooth and elastic.
2
Let rise in an oiled bowl (just spray well with cooking spray), covered with plastic wrap, overnight (or for around 12 hours) in a warm draft free place. The inside of your oven with the light turned on works well. Then gently deflate the dough and shape into two oiled loaf pans.
3
Lightly press sunflower seeds on top and cover with oiled plastic wrap. Let those rise for 6-8 hours and bake at 350 degrees for 30 minutes. Let cool in the pan for 5 minutes and then tap out onto a cooling rack. When cool, cut with a serrated knife and enjoy.
4
Any bread made with starter will keep longer than a loaf made with commercial yeast. That's why the settlers and homesteaders like using sourdough!

1031

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Whole Wheat Flour, 4 cups White Bread Flour, 1/2 cups Wheat Germ, 1 teaspoon Salt, and more.

Yes, Whole Wheat Sourdough Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Sourdough Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions