Here’s a great fluffy all whole wheat sourdough bread recipe that’s also vegan, high in protein, and sugar-free. The recipe is yeast-free and is suitable for beginners as well.
This bread makes a great sandwich, toast, French toast, soup, as a side for your omelette and so on.
Why should I choose whole wheat sourdough bread over white bread?
Whole wheat sourdough bread is better than sourdough bread made from white flour for several reasons. Here are some of them:
- Whole wheat flour contains more fibre and nutrients than white flour because it is made from whole grain, including the bran and germ. The bran and germ contain fibre, vitamins, minerals, and antioxidants that are not present in white flour.
- Using whole wheat flour in sourdough bread will give you a much more complex flavour profile due to the range of minerals found in the bran. It will also give you a more dense and heavy texture of bread.
- Whole wheat sourdough bread has a lower glycemic index than white sourdough bread. This means that it causes a slower rise in blood sugar levels after eating.
- It is also more filling than white sourdough bread because it contains more fibre.
Why should you make this recipe?
- It’s 100% whole wheat
- It’s higher in protein
- no sugar needed
- fluffy and soft, and crispy on the outside
- nutritious and mouth-watering
Ingredients and substitutions for all whole wheat sourdough bread
Whole Wheat sourdough starter
It’s not a sourdough recipe if it doesn’t have a sourdough starter! To keep this recipe 100% whole wheat, my starter is made entirely from whole wheat flour and water.
Make sure to check if the starter is ready. To do that, you can do the float test, which is by taking a small spoonful of the starter and dropping it into a glass of water. If it floats, it indicates that the starter is active and ready to use.
If you don’t have a 100% whole wheat sourdough starter ready, a starter made from half whole wheat flour or white flour works too.
If you have any sourdough starter left and want to use it up easily and quickly, check out this 2-ingredient sourdough wraps recipe that only takes 5 minutes to make from start to finish. You don’t even have to knead it!
As I said before, not only does whole wheat flour have more nutrients than white flour, I just love the nutty flavour it brings to the food it creates.
I’ve used it for many recipes such as these high-protein whole-wheat crackers. Both whole wheat flour and whole wheat all-purpose flour are basically the same.
Distilled water or filtered tap water
I find that these waters make the bread rise better. Water affects the outcome of bread more than you think. FYI, distilled water can also be found in bottled water.
Now, let me tell you, I’m not a fan of vinegar at all, but this makes the bread rise more, along with the salt. Any neutral-tasting vinegar works, including white vinegar and apple cider vinegar.
Again, to help the bread rise and gives it more flavour. You don’t need a lot of it, a little goes a long way, but please don’t omit it.
Any fine salt works for this recipe.
The “secret” ingredient for a high-rising whole wheat sourdough bread and the amount of protein packed into a slice of this bread!
Here is a more in-depth article of what it is. But to sum up, vital wheat gluten is a protein found in wheat. Besides adding it to breads It can be used to make vegan meats, like this homemade chicken seitan recipe.
Tips to make the perfect whole wheat sourdough bread
- Use a bowl with a lid if you have it, but if you don’t make sure you cover up the bowl completely when rising
- when baking, the oven should be very hot. It’s best to use a Dutch oven, but a regular oven is fine as well
- Knead for at least 10 minutes! The kneading process stretches the gluten, and there is a lot of it in this recipe
- The waiting time and the amount of flour you will end up adding will vary slightly every time depending on the temperature and humidity that day.
The Equipment I used
How to store whole wheat sourdough bread
Once you have cut the bread into slices, store the bread in an airtight zip log bag or container for up to 3 days. Then store the bread in the fridge for up to another week.
Or, you can freeze the bread by putting the slices of bread in a large freezer-friendly bag and placing it in the freezer for up to 2 months. It’s a great way to use it as toast – just pop them in the toaster for more time, or some toasters have a frozen mode as well.
Easy All Whole Wheat Sourdough Bread Recipe (No yeast)
- 1 cup whole wheat sourdough starter (scroll up for more info)
- 3/4 cups water , distilled or filtered
- 1/2 cup whole wheat flour
- 1/2 cup vital wheat gluten
Making the bread
- 1/2 teaspoon salt , fine
- 1 teaspoon apple cider vineger (or other neutral tasting vineger)
- 1 1/4 cup whole wheat flour (add more if needed)
- In a large bowl, add mix the sourdough starter and water together. Then add 1/2 cup of whole wheat flour and 1/2 cup of vital wheat gluten. Mix very well until you don’t see any flour left. Add 2-3 tbsp of water if it’s very hard to mix
- Cover the bowl tightly and put it aside in a safe, warm place away from direct sunlight for 8-12 hours.
The day of making the bread
- add salt and vinegar into the bowl of starter from yesterday. Mix well. You can wither transfer it into a mixing machine or do this by hand. Add 1/2 cup of whole wheat flour and continue mixing until you can no longer see any flour left
- add 1/4 cup more and continue mixing. Then add 1 tbsp of more flour at a time as you mix until the dough no longer sticks to the sides of the bowl.
- place the dough on a clean, lightly floured surface and knead for at least 10 minutes, sprinkling a little more flour when the dough is too sticky. Then place the dough into a large bowl and cover tightly. Let it rise for 2-3 hours until it doubles in size
- lightly punch the air out of the dough. Shape it into a log shape, and place the dough in a loaf pan lined with parchment paper. Cover again and let it sit for another 2-3 hours, until it doubles in size
- Preheat the oven to 220c / 428F. Make sure your oven’s middle rack has enough space between the top rack
- uncover the pan, and bake for 6 minutes. Without opening the oven door, dial down the heat to 200c/390F for 35-40 minutes, until the top is golden brown and the bottom of the bread sounds hollow when you tap it
- Place it on a cooling rack and let it cool down COMPLETELY before slicing it. Enjoy!
For more information, tips and storage instructions, scroll up!