Wholemeal Sourdough Bread Recipe

Like everyone, when the Coronavirus lockdown started, I followed the trend and started making bread. I’ve been baking sourdough bread almost every weekend for more than a year. One of the main reasons I chose to make sourdough bread is that it doesn’t need any yeast. Most sourdough bread uses white bread flour but I prefer to have more wholemeal flour in it. This blog post is to share my wholemeal sourdough bread recipe.

Top view of the wholemeal sourdough bread baked using this recipe.
Wholemeal Sourdough Bread


  • 450g strong white flour
  • 50g strong wholemeal flour
  • 350ml water
  • 100g sourdough starter
  • 10g sea salt


  1. Mix the flour, water, and the sourdough starter and leave for 20 minutes to autolyse
  2. Add the sea salt to the mixture and knead until it can be stretched without breaking
  3. Prove for 2-3 hours in room temperature or 8-12 hours in the fridge
  4. Shape the dough by folding and then rounding and tightening
  5. Prove for another 3 hours in room temperature or 8-12 hours in the fridge
  6. Heat the oven to 230ºC / 210ºC fan. If your oven doesn’t have steam, add a small tray of water at the bottom to make steam to help bread to rise
  7. Score the bread and put into the oven to bake 35-45 minutes. After 15 minutes remove the tray of water if added for steam.
Seen is the inside of the wholemeal sourdough bread made using this recipe.
View of the crumb


Recommended tools

I received all these in a gift set: Bread Making Kit – AtHomeBaking – Amazon

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