Whole Wheat Sourdough Bread That is Soft and Moist

Learn how to make whole wheat sourdough bread that is actually soft and moist. Plenty of bakers skip using entirely whole wheat flour, concerned it won’t produce a light, moist crumb. But with the right method, you can create bread that is every bit as tender as those made with white flour. Only heartier and more satisfying.

Prep Time20

Cook Time40

rising time2 30

Total Time3 30

Course: Bread

Cuisine: American

Keyword: bread making, bread recipe, fermented recipe, sourdough bread, sourdough discard recipe

Servings: slices, 1 loaf

Calories: 114kcal

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Kitchen Essentials

Meatloaf Pan

Dutch Oven

Country Bowls

Ingredients

227 grams Active Sourdough Starter 1 Cup
255 grams Water lukewarm, 1 Cup plus 2 tablespoons
340 grams Whole Wheat Flour 3 Cups
6 grams Table salt 1 Teaspoon
1 Teaspoon Instant Yeast
25 grams Vegetable Oil 2 Tablespoons

Instructions

Mix the dough. In a large bowl, combine the active sourdough starter, lukewarm water, whole wheat flour, salt, instant yeast, and vegetable oil. Using a dough whisk or wooden spoon, mix until a sticky dough forms and all the flour is hydrated.
227 grams Active Sourdough Starter, 255 grams Water, 340 grams Whole Wheat Flour, 6 grams Table salt, 1 Teaspoon Instant Yeast, 25 grams Vegetable Oil
Knead and rest. Cover the bowl with a clean towel or plastic wrap and let the dough rest for 20 minutes. Then transfer the dough to a lightly floured work surface and knead for about 8–10 minutes, or until the dough becomes smoother and elastic. (You can also knead with the dough hook attachment of a stand mixer on medium-low speed for 6–7 minutes.)
Place the dough into a lightly greased bowl, cover with plastic wrap or a tea towel, and let it rest for 1 to 1 ½ hours in a warm spot. Until it is almost doubled, this is the first rise.
Shape the dough. After the rise, turn the dough out onto a lightly floured surface. Gently fold the dough over a few times on a lightly floured work surface. Then shape it into a round loaf or log, depending on whether you’re using a Dutch oven or a 9" x 5" loaf pan that have been lightly greased.
Second rise. Cover again and let the dough rise for another 1 hour. Let it rise until it's crowned 1" over the rim of the pan. The dough should look puffy and feel airy when gently pressed on the top of the dough.
Preheat the oven. Toward the end of the rise, preheat your oven to 350°F. If baking in a Dutch oven, place it inside the oven while preheating so it’s nice and hot.
Score and bake. Once the dough is ready, use a sharp knife or razor blade to make a long slash across the top of the dough. This helps with oven spring and gives your bread that classic artisan look. Bake for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers an internal temperature of 205°F.
Cool before slicing. Remove the bread from the oven, let it sit in the pan for 5 minutes. Then transfer the baked loaf to a wire rack and allow it to cool completely before slicing. Cooling helps the crumb set and keeps your slices neat.

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Notes

Tips for Best Results

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Line the pan with a piece of parchment paper for easy removal.
Ensure your active sourdough starter is bubbly and fed 4–12 hours before use.
For cooler kitchens, create a warm spot by briefly turning the oven on to its lowest setting, then turning it off before placing the dough inside.
Check the internal temperature with a digital thermometer; aim for 205–210°F to ensure the loaf is fully baked.
A hot Dutch oven gives a beautiful crust and great oven spring, but a loaf pan works for a softer crust.
Don’t skip the dough rest and gentle stretch-and-fold periods. They strengthen whole wheat dough for a lighter, softer loaf.
Whole wheat loaves brown more quickly. If the crust is getting too dark, loosely cover the top with foil during the last 10 minutes of baking.

Tips for Bread Machine Users

Hydration matters. Whole wheat flour absorbs more water than white flour, so you may need to add an extra tablespoon or two of lukewarm water if the dough feels too stiff. The goal is a slightly sticky but manageable dough.
Shorter first rise. Because the bread machine does a full dough cycle, your dough may rise more quickly than by hand. Keep an eye on it to avoid over-proofing.
Gentle shaping. After the dough cycle, gently shape it into a round loaf or log. Avoid pressing out all the air. This helps maintain a soft, airy crumb.
Second rise in pan. Let the shaped dough rise in a loaf pan or Dutch oven until it’s about 1” above the rim of the pan. This ensures good oven spring and a fluffy texture.

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