100% Whole Wheat Sourdough Bread 

Your honey whole wheat bread is a staple recipe in my kitchen. It turns out beautifully the vast majority of the time. My family loves it. The two times that it didn’t turn out was a outside temperature issue and I just turned it into the best croutons.

Hi Lisa!! I can watch you make bread all day long.. It’s just so relaxing and calming and I think you’re soft voice adds to it!!!! You’re an amazing, sweet beautiful woman!!!

This is actually the only sourdough bread recipe of yours I've ever used. Always a good one!

Finally cooled and literally just cut into it. SO yummy. This will now be my go to for 100% whole wheat bread. Thank you!

Your original bread recipe was the first sourdough bread I made. And my family loves it!! I was actually making it yesterday and needed to go back and look at the recipe and saw you had changed it on your blog. 😩 Happy to see this video explaining!

I am working on my first sourdough starter and am using whole wheat! I'm so happy you made this video!!

I've made it twice! Love, love it❣️

Made your dinner roll recipe and baked them this morning - they were perfect! I guess for me, doing an extended autolyse of soaking my home milled flour at 90% hydration for about 8 hours really made a huge difference. I live in western Montana, so not much humidity here. They are light and fluffy and delish!! Thanks Lisa!

5 ingredients! Wow, thanks for showing us how to make this.

I made this recipe off your Instagram post already. It was delicious! I was good for toast and sandwiches, kid approved.

Nothing better than warm homemade sourdough bread!!!

I've been watching your videos for almost a month now and I'm addicted and learning! Tonight I'm mixing this bread up . I finally ran out of store bought and told my Hubby and sons get use to homemade from now on! The prices on bread in store are ridiculous and not good for u.🍞🍞

Sourdough is the best of breads 🤤 thanks for the recipe

Thank you Lisa. Have been wanting to make whole wheat sourdough bread. I think now I will feel more comfortable trying it. 🥰

Dawn, after your extended autolyse of only the flour and room temperature water (not chlorinated tap water), add your starter and sweetener and squeeze it into the flour water mixture which will be much softer than when you started the autolyse. After you complete your first fold on the starter/flour/water mixture, add in the salt by sprinkling it over dimpled dough and squeeze it into the dough. Continue folds as stated in the recipe.

So happy you have this video because today my husband came home with unbleached all purpose wheat flour (he was supposed to bring home white). Must be a sign that I need to make whole wheat bread😜

This is SO helpful. Thank you. I've been struggling with making whole grain bread.

I love sour dough bread and this looks delicious. I prefer whole wheat. Thank you! 😋

I've really been enjoying some of your videos. You still amaze me, having a large family, and I don't know how moms of large families stay so organized! It wasn't for me, but I enjoy watching from afar, and love your sourdough and kitchen videos! Also, there's no Mockmill's to be found now, as far as I know... I think I got one of the last ones at Central MIlling, as they're all on backorder until end of May everywhere. Hopefully they'll be back in stock before then, since the milling community and buying of grains seems to be taking off!

Beautiful boule! Great job!

Thank you for helping me along in this journey!!!!

Thanks for a great recipe. I will give it a try

Did you ever tried a Sourdough Bread with rye flower? It is my favorite and is a traditional bread in Austria. if you like you can add some caraway seed for a special taste….. very yummy 🤗

Still our favourite sourdough recipe. The only one I need. So good. 🤩

So good!!!!

And by the way .I did make discard bagels with the same starter I'm using and they turned out Great ***

Great content… Beautiful bread, thank you ….. 🥰🙏🏻❤️💕🇺🇸

I don’t use my microwave above my stove much so I use it for my “proofing” drawer by turning the light on half. The low light gives just enough warmth to proof the dough.

I'm happy I came across your channel :)

Hello Lisa, the recipe came at just the right time. I just bought a grain mill and I really needed a whole grain recipe. Could you please bake with rye? Thank you for this beautiful site. I feel very comfortable with you. Greetings from Germany,Lina

You make it so beautifully. I’m still working on the sourdough starter. First loaf I baked was heavy like a bowling ball. We tried to eat it lol Chickens n doggies loved it. ☺️

I am new to you channel. Love the recipes you share 💛

Take care.

This was the first bread I made with sourdough after I downloaded your recipe e book. So foolproof and delicious!

Any ideas how this would work with Hard Red?

Nice presentation

Made my very first boule with 2/3rds WW flour, no honey or anything. Grain, water, salt It was gorgeous, nice ear, tasty My next will be all WW. Gotta get my starter back up n going tho. It’s hibernating lol

One day I will make the bread. As for nie greetings Lisa😉🌷

Thanks for the recipe! I’ve been trying out doing 100% fresh ground lately so I’m glad to have another recipe to try. I’ve just been substituting it into my normal recipe but doing an overnight autolyse in the fridge. I’ve been really liking doing fresh ground flour in focaccia bread. 😊

Hi Lisa How much flour does your mill yield per grain amount put in?

What is the name of the tool that you were using to mix the wet ingredients with the flour? I’ve seen you use it before so it’s pretty versatile I just don’t know what it’s called so I can find one.

Have you tried a couple tbsp of Vital Wheat Gluten?

Can I use hard red wheat ya think?

While white isn’t available in my province I can get hard red, spelt, kamut, what one would work best? I’m struggling to find recipes

I made this recipe with fresh milled Einkorn berries and it did NOT work out so well for me... I made it a month ago with hard red berries fresh milled and it was awesome though the bottom was really dark... so an easy fix with some uncooked rice beneath the parchment in the dutch oven. I just wanted to put this out there in case anyone else was going to attempt with Einkorn! Love this recipe though... my fav for sandwiches!

What number setting do you mill you flour for bread. I have a Mockmill and love it but I am always trying to figure out how to get the flour right.

Do your ever sprout your grains?

Thank you Lisa!! This looks very interesting!! My husband needs to be on a gluten-free diet… Have you ever made gluten-free sourdough? 💜💜

Beautiful bread. If you like to experiment you might try a slightly higher hydration. Use potato water. Add an egg. Good things might happen. 🙂

So one could use any type of oil or lard or butter,depending on what flavor and or textured you are looking for. Lard was the standard for centuries, leaf lard doesnt really have an after taste but makes the best flour recipes and butter whats not to say abt butter. When I make brioche doughs butter is key and the fridge rise is a must so I dont find your method unrealistic ! Thx for sharing

So many different ways to do sourdough 🥰 We have some 100% whole wheat for over 10 years though we always use hard red wheat. It’s very dense! I’ve been thinking about switching flours. But my starter seems lucky when I switch. Do you have any tips on how to make it robust enough that it can go back and forth with different flours?

✅ 🥖 🍞 🥯 looks so good!

I have so many questions, however when I watch your videos I am brave to just do it and see what happens. What could go wrong with your starter? Noting. From what I've gathered, it's pretty resilient and you can use any types of flour for the lifetime of the starter.

Would you ever consider doing a video of sourdough sandwich bread with freshly milled flour in a bread machine? Thanks!

Question- was the sourdough starter made/fed with 100% whole wheat as well, or was it a typical starter made with all purpose flour etc , then added to the rest of the whole wheat recipe? Thanks for sharing!

Curious if you have tried soaking the flour before you bake with it in yogurt, keifer or some kind of acid and what that conversion would look like?

Question- Can you bake it the same day, or is it necessary to place it in the fridge overnight first?

So, it's really impossible to get an open crumb with 100% fresh milled flour correct?

I thought about learning to make wheat sourdough bread I'm having intestinal problems right now I really have to watch what I eat I need more fermented foods in my system do you show how much salt and stuff you put in your sauerkraut

I’d love to see a video where you are actually stretching the whole wheat dough- just so I can have a realistic idea of what the dough is supposed to look like. Thanks for all your help you have given all of us 😊

Looks good , but wanted to know, can I make this without the oil and without the honey? Thanks!

Hi there * My finished loaf done exactly by your directions seems to be not done all the way through? I did put it back in for a few more minutes but same thing when I cut into it. The bottom sounded hollow when I tapped on the bottom. Is it suppose to be this dense ?

Question: when making whole wheat or half wheat with AP flour is the bread suppose to come out tacky? Eatable but tacky ? I wish I could send you a photo but I don’t know how to sorry

Refined or virgin coconut oil? They have different properties?

Do you sift your flour?

Where can I find the recipe to print it out?

Okay so I’m trying to follow this recipe to the T, however when you got to the stretch and folds, and then briefly talked about a bulk ferment of about 8 hours, and then skipped back to what you said would be “the last step” of dividing and shaping (around 7:28 in the video) I feel so confused. Am I bulk rising in the fridge before dividing and shaping? Am I dividing and shaping after? Do you not stretch and fold after you pull out after the last bulk rise? My head is spinning? Also, you said 3 stretch and folds, but how do you know you’ve done an adequate stretch and fold before returning to the bowl to sit again? My head is 😵‍💫

Where can I find your recipe?

Hey, what is the recipe for the sourdough starter?

Do you have a starter recipie?

Making this bread right now - in the bulk ferment until bedtime. Um, it's like modelling clay - BUT I press on! I just got my Nutrimill grain mill today, and haven't quite dialed in the fineness of my flour yet. Had been using the grain mill attachment on my Kitchen Aid, but am worried I'm gonna burn out my mixer. Anyway, I got my hands a little extra wet while trying to stretch and fold, which kinda wasn't very stretchy and was more of a roll it up than a fold... finally just going for a long bulk ferment on top of my stove while I bake some chicken. *sigh* I have baked my own bread for 40 years, so milling my own grain and not cutting it with all purpose or unbleached store bought flour is the big difference right now. I even milled in about 2 Cups of spelt which should have added some extra hydration, but alas, that lump is heavy and dense. We will see how this goes. One thing I know, no matter how it turns out, your recipe won't be the problem! LOL!

Is the starter made from wheat flour?

Might be a silly question but is there any way to make sourdough with only all purpose flour? With all of these shortages and inflation I’d like to stick to only a few ingredients in the event I couldn’t find what I needed. Just curious if anyone has ever tried it successfully.

My boyfriend is wanting me to make him a grain free bread loaf. Any chance you could come up with a grain free bread recipe 😅?

Hi….where can I find the recipe??

I wonder where whole wheat sourdough falls on the glycemic index

👍👌🏻

Has anyone tried this? 400 seems like a pretty low temperature

may not understand something. I will be glad if you help me clear it up. The healthiest and healthiest bread is made from sprouted grains. I don’t see you growing grains in this process

I'm confused. 3 stretch and folds every 15 minutes for how long? or do you mean 1 stretch and fold every 15 minutes until you've done 3?

For those who inquired, 1 cup of all purpose, bread, or whole wheat flour weighs between 120 to 125 grams. Also, extending the autolyse to one hour when using 100% whole wheat flour helps gluten development. Just be sure that the autolyse includes ONLY the water and the flour…no salt, starter, or sweetener. The warmer the water and/or the room temperature, the faster the fermentation will be. The slower the fermentation, the more sour flavor will come through in the baked bread.

Can you give the measurements in grams please, easier for Most of the europeans, thank you Lisa !

Ok thks do this is whole wheat bread nothing to do with while Einkorn sourdough bread.. thks

Instead of using plastic wrap over the bowl, I place a dinner plate on top of the bowl.

What happened to your Berkey?

Such lovely ingredients but very disappointed to see that no where recipe is mentioned in grams. Cup measurement is vague and specially when its wild yeast recipe it should be exactly in grams

Your bread looks very dense. And the holes are so small like gluten didn’t develop

I find this very misleading…. I could spend countless times trying to get the recipe to match the picture and it never will. Not a fan of changing ingredients to give a false result.