Whole Flour Sourdough Bread Recipe

Hi,

this is an easy recipe for a 50% whole rye flour 50% whole wheat flour sourdough bread. It was the first time I used Waldstauden rye which seems to absorb more water compared to my regular rye flour. If you are baking this recipe without Waldstauden rye reduce the amount of water by 20ml.

You will find the recipe below. In case you want to have a closer look at the different steps here is a link to our recipe video:

Whole Flour Sourdough Bread Recipe Video

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Sourdough:

400g whole rye flour (Waldstauden)

400ml water 50°C or 120°F

40g sourdough starter

4g salt

Let sourdough rest for 12-24 hours at room temperature depending on sourdough starter activity and room temperature.  

Ingredients for the dough:

Sourdough

580g whole wheat flour

190g whole rye flour (Waldstauden)

480ml water 40°C or 105°F à target is a dough temperature of about 27°C or 80°F. Adjust water temperature depending on your room temperature.

23g salt

Mix all ingredients for about 12 min on low to medium speed.

Let dough rest for 60 min at room temperature.

Shape dough and put it in a proofing basket.

Cover dough and let rest for about 60 min at room temperature.

Preheat your oven in time for 45 min at 250°C or 480°F.

Bake for 10 minutes at 250°C or 480°F with steam. Release steam after 10 min and continue baking at 210°C or 410°F for about 50 min.