100% Whole Wheat Fresh-Milled Sourdough Bread

100% Whole Wheat Fresh-Milled Sourdough Bread

100% Whole Wheat Fresh-Milled Sourdough Bread

Best Grains to Use

  • Hard Red Wheat: Bold, nutty flavor with high protein for hearty loaves
  • Hard White Wheat: Milder flavor, still strong enough for bread
  • Optional: Spelt or Einkorn for extra nutrition and flavor (use in moderation)

Grinding Flour with NutriMill

  1. Measure wheat berries (1 cup = approx. 1.5 cups flour)
  2. Grind on the finest setting
  3. Use flour immediately after milling for best results

Ingredients

  • 500g fresh-milled whole wheat flour
  • 375g water (75% hydration)
  • 100g active sourdough starter (fed and bubbly)
  • 10g salt

Day 1: Mixing & Bulk Fermentation

  1. Autolyse (optional): Mix flour and water, rest 30–60 minutes
  2. Add sourdough starter and mix thoroughly
  3. Rest 30 minutes, then add salt and mix again
  4. Bulk ferment for 4–6 hours at approx. 75°F with 3–4 stretch-and-folds every 30–45 minutes
  5. Pre-shape the dough and let it rest for 20 minutes
  6. Final shape and place in a floured banneton or bowl
  7. Cover and refrigerate 8–16 hours for cold proof

Day 2: Bake

  1. Preheat oven to 475°F with a Dutch oven inside
  2. Score dough with a sharp razor
  3. Bake:
    • 20 minutes covered at 475°F
    • 20–25 minutes uncovered at 450°F
  4. Cool completely before slicing

Tips & Tricks

  • Use wet hands when handling dough to avoid sticking
  • Sift out some bran for a taller loaf if desired
  • Feed your sourdough starter with whole wheat flour regularly
  • Dust proofing bowls with rice flour or wheat bran to prevent sticking

FAQs

Q: Can I make it without a Dutch oven?
A: Yes, just add a tray of boiling water to your oven for steam.

Q: Why is my loaf dense?
A: Common causes include under-proofing, weak starter, or low hydration.

Q: Why does fresh-milled flour ferment faster?
A: It's more active due to the live enzymes and nutrients.

Q: Can I freeze the dough?
A: Yes, after shaping. Let thaw and proof before baking.

Health Benefits

  • Higher Nutrition: Whole grain flour retains bran, germ, and endosperm
  • Improved Digestion: Fermentation breaks down gluten and anti-nutrients
  • Gut Health: Sourdough’s prebiotics support the microbiome
  • Naturally Preserved: Acidic dough resists mold without additives
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