The seasons have shifted here on our little farm in the high desert of Washington State and that means whole grain sourdough bread baking is on the rise here on the farm.
Bread baking is something I’ve done for so long now that I almost forget what it’s like to be a beginner. But I know for a lot of you that’s not the case! There are more bread questions that hit my inbox than anything else (and that's saying something.)
If you're just here for the whole grain sourdough bread recipe, it's directly below! And of course, if you'd like more information on our Cooking Community (I'll send you a piece of my sourdough starter as a gift when you join!), you can do that right here.
(If you'd like a bit more info on fresh flour and wheat berries, keep reading below.)
Print Recipe
Whole Grain Sourdough Bread with Sorgum
Equipment
- Dutch Oven
Ingredients
- 30 grams sourdough starter
- 120 grams all-purpose flour
- 130 grams warm water
- 2 tbsp sorgum or molasses
- 300 grams warm water
- 300 grams whole-grain flour
- 300 grams all-purpose flour
- 2 teaspoons sea salt
Instructions
- To make the levain or 'sponge', combine the 30 grams sourdough starter (or 1/4 teaspoon yeast),120 grams of all-purpose flour, and 130 grams of warm water in a bowl with a lid or storage container. Mix completely and set aside (covered) for 3 hours to activate. Alternatively, you can use 1/4 teaspoon of active dry yeast in place of the sourdough starter.
- Once the levain is bubbly and activated, add in the sorgum and additional 300 grams of warm water. Stir to combine. If using yeast instead of sourdough starter, add an additional 1/4 teaspoon of yeast at this time.
- Add in the whole grain flour, all purpose flour, and salt. Again, stir to completely combine. Cover and let sit for 15 minutes.
- Dump the dough onto a gently floured surface. Use a dough scraper to fold the dough in on itself from each side. Place the bowl upside down over the dough and let it rest for another fifteen minutes. Repeat the dough scraping and rest again. Repeat once more. The dough will now begin to hold its shape.
- Transfer the dough into a floured bowl with a lid (or cover) and let it rest at room temperature for 3-5 hours or until it's grown in volume by about 50%.
- Carefully scrape the dough back onto the work surface. Gently shape the dough by grabbing the edges of the dough and pressing them back into the center with your fingertips. Transfer the loaf to a heavily floured proofing basket. Cover the basket with plastic wrap and let proof at room temperature for 1 hour.
- Preheat a Dutch Oven and its lid in a 475 degree oven for 1 hour.
- When you’re ready to bake the bread, remove the Dutch Oven from the hot oven. Remove the lid. Carefully flip the proofing basket into the Dutch oven to transfer the bread in. Cut the top with a razor blade or sharp knife if desired. Replace the lid and bake the bread for 45 minutes.
- Remove the Dutch Oven from the oven and remove the bread to a wire cooling rack. Let cool for at least an hour before slicing.
Let's talk about fresh flour. Fresh flour makes such an incredible difference in the taste and texture of your homemade bread. Did you know flour has a smell? Oh it does. The sweet, sweet smell of bread in all it's glory.
Over a decade ago, my friend Kate told me she had gotten into grinding wheat berries and I had no idea what she was talking about. Berries? What? Soft wheat? Hard wheat? Einkorn? What! It sounds more complicated than it is. Trust me – grinding, storing, and baking with your own freshly ground flour is really enjoyable and tasty.
Let’s start at the very beginning: wheat berries. These are the grain seeds that grow on the stalks of wheat. They come in a hull but in the process of harvesting the seeds, the husk is removed. What’s left is this pretty little grain.
The grain is called the ‘wheat berry’. We grind these wheat berries to make flour.
Flour can be left as is: which is whole grain flour. This means that the flour has the endosperm, bran, and germ intact. Or flour can have these removed: which is all-purpose flour. The problem with all purpose flour is that it eliminates a lot flavor, nutrients, minerals, and oils – whole grain flour has a greath depth of flair that we can miss out on!
Bran and germ was originally removed from the flour because it causes the flour to be more prone to rancidity because of these minerals and oils. So whole-grain flour is not ideal for storing long term.
But we WANT WHOLE GRAIN FLOUR! It’s rich in minerals and taste. Whole grain flour also has a lower glycemic index which means your body does sugar-spike when you eat it. I use einkorn for my whole grain flour almost exclusively, save for a few rye loaves I bake now and again.
Most grinders have a course and fine grind. I primarily do fine for bread and reserve the course grind for making breakfast cereals, etc.
Freshly ground flour is so flavorful and good! But to bake with it, remember one impotant rule:
WEIGH IT! DONT VOLUME MEASURE IT.
- Freshly ground flour has a lot of air in it and will not measure accordingly.
I like to grind flour as I need to use it, but if you want to grind once a week or such, make sure to store the extra flour with some bay leaves in it (pests) in the refrigerator.
In fact, store your extra wheat berries in the fridge too with bay leaves.
Now let’s make some bread!
When you’re baking with whole wheat, the bread is going to be denser. Accept it. Savor and enjoy it for what it is. I hope you enjoy the whole-grain sourdough bread.
Thank you recipe is terrific x
Shaye,you are a great bread cook and bread maker.
I would love to know if the weight for the sourdough starter (30gr) is for yours that is dry or it could be my humid countertop homemade levain? Thank you. Looks delicious!
I’ve been following your blog since back when Georgia (and your blog) were born! Can’t tell you how many times I’ve referred to your recipes again and again and how much you’ve inspired me to keep plugging away at my own homesteading aspirations! <3
Hello. Can you share where or from who you purchased the new grain mill?
Thank you.
Karen
Looks wonderful. Is it ok to knead this in the stand mixer?
Shaye,
I made this bread half all purpose, half freshly ground einkorn (sprouted). I have the same grain grinder you do- I love that one. I also made the dry sourdough starter and used that- although i let mine get active over night. my bread did not rise during the proofing stage as much as yours did. can you please trouble shoot w me?
Love you and our Family 😘
Wow! This bread is fantastic. I just baked it and had a slice and I recommend everyone try this recipe it smelt heavenly baking in the oven. I used organic whole wheat flour and organic all purpose flour as I don’t have a grain mill just yet. Also I did use the molasses as I didn’t have sorghum on hand and the bread turned out perfect. I have a dry sourdough starter that is strong I followed Shayes instructions about doing the folding technique every 15 minutes for the first hour. I’ve never made such a high loaf of sourdough bread and I give this 5 stars!! Great recipe! And thank you! Also, I did the folding steps right before bed and I let the bread rise overnight and got it in the proofing basket first thing in the morning and it worked out perfectly.
You said the low glycemic index of the flour does make a sugar spike? My understanding is lower glycemic index doesn’t cause the spike. Do I understand that correctly? Thanks!
This recipe is amazing and I had huge success with my first loaf! I got a mill during the summer, but just tried it for the first time this week and I’m so excited to be able to have fresh ground Einkorn flour for my family. My levain was the issue with previous baking so my loaf was squatty. With your method, my loaf rises to lofty heights and the crumb is amazing not to mention the flavor! Thank you for sharing the recipe and the video….this has given me so much confidence with my sourdough baking.
This is my very first time making sourdough bread. I am so impressed with this beautiful, delicious bread. Wonderful recipe, thank you!
This is my very first time making sourdough bread. I am so impressed with this beautiful, delicious bread. Wonderful recipe, thank you!
Someone already asked this, but I don’t see the answer – is the 30 grams of sourdough starter for a dry starter or a wet one?
Wondering if you can use honey instead of the Molasses or sorgum. I have yet to find either where I’m at in Portugal. Any change in measurement?
Wondering how you might alter temperatures and or bake time if all you’ve got to bake in is a cast iron skillet. The top of my crust was getting pretty toasty so I dropped it down to 180° for the last 20 min… Thoughts?
I do cups in the U.S.most common folk use cups to measure
I do cups in the U.S.most common folk use cups to measure
This recipe is amazing! And having a dry starter is so easy.
After multiple attempts with other recipes that used a wet starter, i found this one and converted my starter to a dry one. It works unbelievably well, the bread rises so much and is so fluffy and delicious. it turns out amazing EVERY TIME!
I use maple syrup instead of the sorghum or molasses, because that’s what i have, and slightly less whole wheat flour.
I’ve noticed that if i leave it to proof overnight in the fridge is not as sour as when i leave it on the counter. I quite enjoy it not being that sour.
Thanks Shaye!