Heartbeet Kitchen
Homemade Whole Wheat Sourdough Bread Recipe

Whole Wheat Sourdough Bread Recipe with freshly milled flour

If you want to start your own sourdough journey, you can BUY MY SOURDOUGH STARTER HERE! – and I will ship it you in the mail, with instructions for feeding and maintaining it so you can bake all the amazing bread you dream of. Cost is $12.

I started my sourdough baking adventures in March. After just one loaf, I knew this process was going to become a hobby and passion of mine. I’ve never been so fascinated in my own kitchen, nurturing and fermenting a live starter (you can read my Top 5 Sourdough Starter Tips) on my counter and transforming it into the most delicious bread I’ve ever eaten, with the addition of just flour and water.

A golden, crunchy, caramelized crust.
Holes scattered through the soft crumb.
A touch of tang, but mostly yeasty sweet.

You’ll notice that besides whole wheat flour, bread flour and all purpose are also used to achieve a tender crumb, and keep the bread from becoming too dense, which can happen if you use all whole wheat.

Bread flour and AP are also important for building structure and allowing for easier handling of the dough, including shaping, due to their higher protein count. 

Hard Red Winter Wheat GrainAt Home Grain Milling - Komo Grain MillKomo Oat Flaker

As I continued to learn about sourdough bread, I also started to research using fresh milled grain. Like other things that we buy on the grocery shelf, it’s hard to know exactly when the flour was milled, or where the grain came from. And I was really curious as to the complexity that whole grains would add to the bread.

I had some experience with home milling, as I acquired the WonderMill grain mill about 6 years ago. I milled only gluten-free grain, and had good end results, but the mill was extremely loud and I didn’t like how the flour flowed into a bucket that had a “hose” coming from the main mill. It got messy. Additionally, it wasn’t the prettiest machine to look at, made of hard plastic.

Komo Grain Mill for at home grain milling

Pleasant Hill Grain has lots of kitchen equipment, and is the exclusive US importer of Austrian made Komo Grain Mills and Flakers (mill is left side of machine, flaker on the right) you see here in the photos. We are working together to start more conversations around home milling, the benefits of using fresh flour, and how easy it is.

They graciously provided me with the Komo Duett Mill, which is gorgeous – constructed of beechwood, and I’ve been using it for the last month, experimenting with different grains, and making bread with the flour using different techniques and ratios. The process of milling is as simple as:

  1. Select your grain.
  2. For sourdough bread, you’ll want to grind it as fine as possible. With the Komo Mill, all you have to do is turn the top hopper as far to the left as it goes before the stone burrs touch each other.
  3. Flip the switch to turn the mill on.
  4. Pour grain into the hopper, and tada – FRESH FLOUR!

The grinder side mills hard or soft wheat, rice, kamut, spelt, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum and dent (field) corn. It will also grind lentils, dry beans (pinto, red, chickpeas, kidney & more), and dried, non-oily spices. It isn’t suitable for herbs, oilseeds like flax or sesame, popcorn, or fibrous materials. The grain flaker side (shown above), is incredible too! Wheat, rye, barley, and most commonly, oats are flaked.

When you press your own oat flakes, you’re getting fresh, raw oats with all the delicate essential oils and life energy of the seed. That’s compared to commercial oat flakes, which are steam cooked and heat dried to preserve. Other grains that are normally dry and hard should be softened by briefly rinsing them under water. Then spread the grains on a cloth or towel to let them dry over night or for at least 3-4 hours.

Fresh Milled Hard Red Winter Wheat

Milling your own flour, without sifting, means you retain 100% of the same wheat berry in your end product. Many mills will label using the term “whole wheat”, but that doesn’t always mean whole grain. Additionally, they will sometimes perform several milling passes, especially on the germ and bran which are sifted out and then later added back in. Once the wheat berry is milled, breaking open that protective bran layer, oxidization begins which causes nutrients to slowly degrade.

So when we mill at home and use the flour immediately, we’re retaining many more nutrients that store bought flour.

But where fresh milled flour really shines is in flavor. The complexity and nuances of each grain comes through, deeply rich and nutty.

I’ve baked with both fresh milled hard red winter wheat, and spelt, and loved each. The crust, crackly, and shinier! The crumb is so so tender, softer than an everyday kind of loaf.

Whole Wheat Sourdough Bread Recipe

After baking several loaves now with fresh milled flour, the success has been mostly dependent on three things:

  • A longer autolyse to let the grains absorb the water better
  • Four sets of folds during bulk fermentation, if possible
  • A long cold proof for the second rise, 8-10 hours

When doing these two things, I achieved the oven spring I was hoping for, and nice holes near the edges of the loaf, with a tighter middle. It’s wonderful for toast and sandwiches.

Sourdough is the way bread was made centuries ago, and I’m so glad that many around the world are embracing sourdough again, and sharing their learnings with others. My starter has become a part of me…. It needs to be fed. It asks to be used. The long rise. The satisfying bake. The first slice of whole wheat sourdough bread.

If you’d like to purchase some of my starter, you can! Right HERE.

My Whole Wheat Sourdough recipe is adapted from the Artisan Sourdough Made Simple cookbook, which has been my guiding star throughout this whole sourdough learning process. I highly recommend it.

Whole Wheat Sourdough Bread Recipe with freshly milled flour

Whole Wheat Sourdough Bread Recipe

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 10 hours
Total Time: 10 hours 55 minutes

A recipe for naturally fermented, whole wheat sourdough bread.


  • 55 grams bubbly, active starter (100% hydration)
  • 380 grams warm water
  • 20 grams honey
  • 150 grams fresh milled whole wheat flour
  • 175 grams all-purpose flour (I use King Arthur)
  • 175 grams bread flour (I use King Arthur)
  • 9 grams fine sea salt


  1. In a large bowl, whisk starter, water, and honey. Add the flours and salt, mixing first with a fork, then switching to your hands. A rough, sticky dough will form. Cover with a damp towel and let rest for 1 hour and 15 minutes (this is the autolyse). 
  2. Then work the dough into a semi-smooth bowl, folding it over itself for about 1 minute. 
  3. Bulk Rise: Cover the dough with a damp towel, dusted with flour, and let rise at room temperature (as close to 72 degrees as possible) for 1 hour. Complete a set of folds, then let rise for another hour. Complete a set of folds, then let rise for another hour. Let rise for 2 hours, then complete last set of folds. Then let rise for 3 more hours. (This a total rise of 8 hours). 
  4. Now it's time to shape. Gently coax the dough onto a flour surface. Shape it into a rustic round and let rest, covered, for 15 minutes. Then shape the dough using this method, into a tight round. Using a dough scraper, transfer the dough, seam side up, into a banneton. Cover, and let sit in refrigerator for 8-10 hours. 
  5. Remove dough from refrigerator and let warm up for a half hour. Meanwhile, preheat your oven to 475 degrees. When dough is warm, Cover with a piece of parchment and flip so that seam is now on the bottom. Lift banneton off. Gently rub a bit of flour onto the top, and score the dough.
  6. Cut parchment into a circle around the dough, leaving a 2 inch overhang. Lift parchment into a dutch oven and make sure parchment is not covering the dough. Put cover on dutch oven.
  7. Slide into oven on middle rack, and bake with cover on for 20 minutes. Remove cover and bake for another 30 minutes, until exterior is golden brown and crispy.
  8. Let cool for one hour before cutting. Store bread in a plastic bag, cut side down for up to four days.

33 thoughts on “Homemade Whole Wheat Sourdough Bread Recipe

  1. Cassie Thuvan Tran

    This looks like SUCH an incredible kitchen appliance for an even more incredible recipe! Lately I have been loving making my own baguette bread but I really want to aim to create an amazing whole wheat sourdough bread. This is going to be such an amazing new project to tackle! I just have to figure out how to make a good starter or buy one!

  2. Natalie Ellis

    I truly fell in love this the mill at the first glance. It’s so beautiful and useful as you have showed!
    I’ve never thought of milling the flour be myself but if I do one day, this is absolutely the first option coming out in my mind!

  3. McKenzie

    I have my sourdough starter on the counter and ready for baking this tomorrow! It looks amazing. I’ve never made a sourdough with whole wheat, so I’m really hoping it isn’t too dense. *Fingers crossed*

    1. amandapaa Post author

      awesome! i hope it goes well for you. i find that whole wheat doesn’t quite get the same oven spring, but the crumb is so wonderfully soft and flavorful.

  4. McKenzie

    Just to follow up: This sourdough was PERFECTION. I can’t believe how good it turned out! I’ve made sourdough in the past, but always had a problem getting that buoyancy in the crumb. My husband loved it too, and we ended up making grilled vegetable/chicken salad sandwiches with a green sauce. It tasted gourmet because of the bread! Thank you.

  5. Sarah

    Hello! I’ve been grinding my own grains ever since I was a kid, but I’ve never tried making sourdough with the freshly ground flour. Have you ever tried making it without the added processed flour? I imagine hard white wheat would be the best wheat for the job. Any thoughts? I never use store bought flour and would prefer not to, but for the occasional magnificent loaf of sourdough, I might be a tad more flexible. 😁

    1. amandapaa Post author

      Hi Sarah!
      So great that you’ve been grinding your own grains for so long. I am so happy to be doing it in my own kitchen. Bread purpose and all purpose that are organic and unbleached aren’t actually “processed”. I use King Arthur both, bread flour and AP, and the Ap is “Milled from 100% organic hard red winter and spring wheats, this jack-of-all-trades flour is malted; unenriched.” The bread flour is Certified 100% Organic Wheat Flour, 100% Organic Malted Barley Flour, so the protein count is higher and gives the best results. However, if you wanted to do a 100% whole wheat sourdough from your own fresh milled grain, I agree that hard white wheat would be the best. Here’s a recipe that looks like it has pretty good results too: http://www.thefreshloaf.com/node/54851/100-whole-wheat-sourdough

  6. Raven Valdes-Kenworthy

    As a first time bread maker, this recipe was fantastic! I couldn’t be more excited with the turn out. I was so excited to slice into it and to not only learn that it was soft but that it was edible as well (my friends have told me horror stories.) Thank you thank you thank you Amanda for providing such a wonderful guideline.

    1. amandapaa Post author

      I’m so glad the recipe was successful for you! I know starting sourdough can be a little intimidating so I try to make the directions thorough. Enjoy your time baking! xo

  7. Raven Valdes

    Hi there! I’m headed out of town (flying) and I would love to make sourdough while I’m away. Do you recommend bringing starter, making the dough and baking when I reach my destination or just baking the bread at home and bringing it with me? Thanks in advance!

    1. amandapaa Post author

      Hello! You could really do either. If you plan on eating it a day after fly, it will stay fresh baking whole and carrying on, then slicing when you get to destination and storing in plastic bag. If you plan on it being a few days in between flying and when you’d want to eat the bread, say 3 or so days, you could bring your starter along. However, then you are unfamiliar with the oven you’d be baking it in and the tools available to you. Hope that helps!

  8. Cecile

    I’m going to try the bulk rise and shaping the dough prior to fermentation as you suggest. I’ve been shaping the loaf after the fermentation process. Meanwhile I am wondering if you preheat the Dutch oven? I have been using a pizza stone with steam under it because the Dutch oven kept burning the bottom of the loaf.

    1. amandapaa Post author

      Hi Cecile!
      I do not preheat the dutch oven, as I did some research on that and it does not affect the rise negatively, however like you said, the bottom of the sourdough loaf can burn. Hope you love this recipe! Let me know how it turns out for you.

  9. Elizabeth

    Thank you so much for this article. This is the closest I’ve come to photo-worthy sourdough. The local natural food store sells locally grown wheat berries so this is also the closest I’ve come to a locally produced loaf of bread. Thanks again!

  10. Erin

    Do you add milled flour into feeding your starter as well or just use all purpose and then add milled flour when making the bread?

  11. Sheri Nix

    Making this recipe today. Its in it’s autolyse phase! Wish me luck! I’ll let you know how it turns out!

  12. Sheri Nix

    Amanda, in step 4 you say “Then shape the dough using this method, into a tight round. ” What method are you referring too? I’ve watched you’re video in the links provided in the “Sourdough you make every week” recipe. Is that what you’re referring too? Since this is Whole Wheat Sourdough I wasn’t sure if you used a different method. Thanks!!

  13. Chelsea

    Is it okay if it sits in the fridge longer than 10 hours? I’m in the middle of the folding/rising right now and just realized with the timing that it’ll be in there for more like 12-14 hours!

    1. Amanda Paa Post author

      Hi Chelsea!
      That should be just fine. Take it out of the fridge as close to 12 hours as possible, and go straight from fridge to scoring to baking. So it will be cold when you score it. (So preheat your oven prior to taking out of fridge.)

      1. Chelsea

        Thank you for your timely response! I did exactly what you suggested and it turned out great. Thanks for having a sourdough recipe with fresh-milled flour!

  14. Leigh Allison Kelley

    Thanks for the recipe and video! It turned out great! If I wanted it a little less “sour”, could I shorten the time of the rising in between folds? Would that work? Would the gluten not develop as well if I did this? Or would it not have enough rise time? Thanks!

    1. Amanda Paa Post author

      Hi Leigh! So glad your loaf turned out well! Did you do any of the fermentation in the refrigerator? This will increase sour taste. So if you wanted less of that, do both rises on the counter. The stretch and folds are not part of the sourness.
      Another factor is your starter. Use it early on in its peak, so around 4-5 hours after feeding it. This will decrease the tang as wel.

      1. Leigh Allison Kelley

        I did do the refrigerator part overnight. When I took it out of the fridge the next morning, it took over an hour to warm up. In fact, it was still a little cool when I put it in the oven. Did I leave it out too long? Can I put it in the oven cold? If I were to leave it on the counter and not do the overnight, how long would you suggest to let it sit after the last fold? Thanks for taking the time to reply! It’s really helpful to have someone to answer questions!!!

        1. Amanda Paa Post author

          Hello! I bake it cold, straight from the refrigerator after the final rise. This makes it much easier to score, and hold its shape better!
          I do the bulk ferment on the counter, and the final rise overnight in the refrigerator. The recipe will give time estimates for how long the bulk fermentation lasts (which the clock starts as you begin your first stretch and fold.)

  15. Shari

    Could you give measurements for those who don’t have a scale?
    I just ordered a mill because of the four shortage and am worried that my sourdough will be too dense with this fresh ground flour.

    1. Amanda Paa Post author

      Hi Shari! It’s very important to have a scale for making sourdough bread, as that is how the hydration levels and measurements are shared across the world. So 90% of sourdough recipes you find will be listed in grams. This scale is relatively inexpensive and you’ll get so much use out of it.

  16. Margaret

    I made this today with my relatively new starter and was incredibly pleased with the results. It is the first time my attempted sourdough has actually held its shape and not ended up falling apart when taken out of the banneton. The instructions were easy to follow and didn’t seem like an impossible process compared to other sourdough recipes. I will surely be making this again, thank you!


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