This 50% Whole Wheat Sourdough Bread is a hearty homemade loaf made with equal parts bread flour and whole wheat flour, plus a little wheat bran for extra texture and flavor. It has a crisp, golden crust and a chewy crumb with the deeper flavor you expect from whole wheat bread.

The dough starts with an overnight sourdough starter, then gets a short autolyse, a few rounds of stretching and folding, and a slow final proof. The process takes some time, but most of it is hands-off.

If you enjoy sourdough but want a loaf with more whole wheat flavor than a classic white sourdough, this is a great recipe to try.

Why You’ll Love This Whole Wheat Sourdough Bread

50% whole wheat flour – You get plenty of whole wheat flavor without making the loaf too dense.
Crisp crust and chewy crumb – The high-heat bake and steam help create a beautiful crust.
Overnight starter – Preparing the starter the night before gives you an easy start the next morning.
No commercial yeast – The loaf rises naturally with sourdough starter.
Great everyday bread – Slice it for sandwiches, toast, breakfast, or serve it alongside soups and stews.

What Does 50% Whole Wheat Mean?

The recipe uses equal amounts of bread flour and whole wheat flour in the final dough: 250g of each. This gives the bread a substantial whole wheat flavor while the bread flour helps maintain a lighter, more open crumb.

A small amount of wheat bran is also added to the dough, giving the loaf additional texture and a slightly more rustic character.

How to make whole wheat sourdough bread

To start, prepare the overnight starter. In the evening, take 19 grams of your 100% hydration sourdough starter and place it in a bowl. Add water and mix well before incorporating the flour. Cover the bowl with plastic wrap and let it rest at room temperature for 12-14 hours overnight.

The next morning, combine the bread flour with whole wheat flour and wheat bran with water and the overnight starter in a large bowl, mixing until well combined. Allow the dough to rest for 30 minutes for autolyse. After the resting period, add salt and knead the dough by hand or mixer for 5-8 minutes.

Prepare a wide bowl by wiping its interior with a little vegetable oil. Place the dough in this bowl to facilitate stretching and folding without removing it from the bowl. Cover with plastic wrap and let it ferment at room temperature for 2.5 hours, performing folds at 50-minute intervals.

Once the fermentation is complete, turn the dough out onto a floured surface and shape it into a loaf. Sprinkle the loaf with flour, cover it, and let it rest for 15 minutes. While the dough is resting, prepare a bowl with a kitchen towel sprinkled with flour. Place the dough seam-side-up in the bowl, cover with the edges of the towel, and proof for 2 to 2.5 hours at room temperature. You’ll know it’s ready when pressing the dough with a finger results in a slow return.

How to bake the whole wheat sourdough bread

Preheat your oven to 475°F (240°C) with a baking stone inside, or if you don’t have one, preheat a baking sheet. Place a small pot of water at the base of the oven to create steam. Turn the proofed loaf onto parchment paper and score it. Carefully transfer the loaf to the preheated baking stone or the back of the baking sheet.

Bake with steam for 15 minutes, then remove the pot of water from the oven and continue baking for another 20-25 minutes without steam. Once baked, cool the loaf on a wire rack and let it cool completely for at least 2 hours before slicing.

Hope you will try it out and enjoy your freshly baked sourdough bread! If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you.

For more bread ideas check our full collection of Bread Recipes.

Tips for Making Whole Wheat Sourdough Bread

Use an active sourdough starter. Your starter should be healthy and able to ferment the overnight starter properly. A weak starter can result in a slow rise and a dense loaf.

Give the dough enough time. Whole wheat sourdough can take longer to ferment depending on the temperature of your kitchen. Use the appearance and feel of the dough as your guide rather than relying only on the clock.

Don’t skip the autolyse. The 30-minute rest gives the flour time to hydrate before you add the salt and knead the dough.

Watch the dough during fermentation. After the folds, the dough should become smoother and more elastic and show signs of fermentation.

Don’t overproof the final loaf. During the final proof, gently press the dough with your finger. It should slowly spring back rather than immediately filling the indentation.

Create plenty of steam. Steam during the first part of baking helps the loaf expand before the crust sets.

Let the bread cool completely. Resist slicing it while it’s hot. The crumb continues to set as the bread cools, so give it at least two hours before cutting.

Can I Make This Bread With More Whole Wheat Flour?

You can increase the whole wheat flour, but the dough will behave differently and may need adjustments to the water and fermentation time. The 50/50 ratio in this recipe gives you a good balance between whole wheat flavor and a lighter sourdough crumb.

Can I Skip the Wheat Bran?

You can, although the texture and flavor will be slightly different. Since the recipe already contains 50% whole wheat flour, the bread will still have plenty of whole wheat character without the additional bran.

Can I Bake This Sourdough Without a Baking Stone?

Yes. The recipe also gives the option of using a preheated baking sheet. The important part is getting the baking surface thoroughly hot before adding the loaf and creating steam during the first part of baking.

Why Is My Whole Wheat Sourdough Bread Dense?

A dense loaf can be caused by an inactive starter, insufficient fermentation, overproofing, or dough that hasn’t developed enough strength. Whole wheat flour also produces a naturally denser crumb than white flour, so don’t expect exactly the same texture as a loaf made mostly with bread flour.

How Should I Store Whole Wheat Sourdough Bread?

Once completely cooled, keep the bread at room temperature in a bread bag or wrapped in a clean kitchen towel. For longer storage, slice the loaf and freeze it in an airtight bag so you can take out individual slices as needed.