Rustic Whole Grain Sourdough Bread

4.40 from 51 votes

Rustic Whole Grain Sourdough Bread

This rustic whole grain sourdough bread is packed with flavor. The recipe consists of three simple ingredients: flour, water, and salt. While the ingredients are simple, the process might take a few tries to get exactly right. BUT, it's worth it, and I'm here to guide you through the whole process.

Prep Time15

Cook Time40

Proofing time22

Total Time22 55

Course: Side Dish

Keyword: Bread, Recipe, Sourdough, Wholewheat

Servings: loaf

Calories: 165kcal

Author: Elise

Equipment

Digital kitchen scale
Brød & Taylor proofer box (optional, but recommended)
Bench knife
Banneton
Lame
Challenger Bread Pan or other cast iron pan

Ingredients

Levain

15 g active sourdough starter 50%. fed 10-12 hours prior
30 g water 100%. at 77°F-80°F/25°C-27°C
15 g all-purpose flour 50%
15 g whole wheat flour 50%

Main Dough

150 g whole wheat flour 43%
100 g whole grain spelt flour 29%
100 g bread flour 29%
270-300 g water 77%-86%. at 77°F-80°F/25°C-27°C
70 g levain 20%
7 g sea salt 2%

Other

rice flour or whole wheat flour for dusting the banneton

Instructions

Levain

Add all the ingredients to a small bowl and stir to combine. Place the levain in a warm spot, preferably around 78°F/26°C for 5 hours or until it has doubled/tripled in size.

Main Dough

Four hours after you prepared the levain: Add flours and water to a large mixing bowl and mix until combined. How much water you will need depends on your flour and experience handling high hydration doughs. My recommendation is to start low with 270 grams of water and add more if needed. Cover the bowl and rest/autolyse for 1 hour until the levain is ready.
Measure out 70 grams of levain and add it to the bowl of autolysed dough. Mix with your hands for 3-4 minutes. The mixing technique is demonstrated in the recipe video above. Cover your bowl and rest for 30 minutes.
Add the salt and continue mixing for another 3-4 minutes until the dough has a smooth surface. It will still be quite sticky because of the high percentage of whole grains in the dough. Transfer the dough to a glass baking pan for easier handling later on. Cover the pan and proof at 75°F/24°C for 1 hour.
After 1 hour, you want to perform the first coil fold. With wet hands, slide both hands under the dough in the center until your fingertips touch. Slowly lift the dough up and towards you until the dough lets go of the bowl. Fold the dough underneath itself by lowering your hands. Turn the bowl 180° and do the other side. Turn the bowl 90° and repeat (basically folding all four sides).
Repeat the folding every hour for the first 3-4 hours of proofing. Leave the dough untouched for the remaining hour(s). Total coil folds: 3-4. Total proofing time (calculated from adding the levain): 5-6 hours at 75°F/24°C.

Shape

Prepare an 8 or 10-inch oval banneton by dusting it with rice flour.
Transfer the dough onto a lightly floured work surface.
With the help of a bench scraper, fold in the doughs right side, then the left side, and roll it down towards you.
Gently flip the dough over and lift it into the prepared banneton, seam side up. Cover, and transfer it to the fridge to cold-proof overnight (10-18 hours).

Bake

Place your Bread Pan or large Dutch oven in the oven. Preheat for 45-60 minutes at 500°F/260°C.
Carefully remove the preheated Bread Pan from the oven. Tip the bread into the pan, seam side down.
Use a lame or razor blade to score the surface of the bread. Try scoring at a slight angle to give the bread the distinctive "ear." Put the lid back on and bake for 20 minutes.
After 20 minutes, you can remove the lid, turn down the heat to 430°F/220°C and bake for another 15-25 minutes until the bread has a deep golden crust. Bake it dark for the most delicious crust ever.
Transfer to a wire rack and cool for at least one hour before slicing.

Notes

Nutritional analysis per serving (approx. 8 servings/slices of bread) The nutrition facts are automatically calculated. I can not guarantee the accuracy of the data. Please don’t consider it a substitute for a professional nutritionist’s advice.

Nutrition