Monday, November 23, 2015

24 Hour 100% Whole Wheat Sourdough Bread

In general, when you're talking about whole grain sourdough, the longer the soak, the easier it is to digest, and the more of the whole grain's nutrition you will get out of it. I finally figured out a recipe that combines nutrition-packed whole wheat with only natural sourdough leavening, for a full 24 hours. It has quickly become our family's "daily bread" - we use it for everything from peanut butter and jelly sandwiches to grilled cheese, garlic bread, and turkey melts (and if there's any leftovers, Pumpkin Pie French Toast Bake like we had this morning!)
24 Hour Sourdough Bread
Mix together for your sponge:
.6 oz starter (I have a rye starter)
5 oz water
8 oz flour (I use fresh-ground whole wheat)

In a separate bowl, mix together:
12.2 oz water
12.7 oz flour (again, wheat flour I grind myself, but store-bought probably works fine, too)
.4 oz salt
Let sit on the counter, covered, for 16 hours.
After they've rested, mix the contents of the two bowls together and place into a bread pan. Let rise, covered, another 6-8 more hours (depending on your room temperature; it might rise more quickly in the summer when the room is warmer). Bake at 375 degrees for 45 minutes. Let cool at least half an hour before slicing.

I'd like to thank the folks over at The Fresh Loaf, where I found great information when I was working on this recipe!


  1. Did you mean 6 oz starter, not 0.6 oz?

  2. No, it's supposed to be 0.6 oz of starter - a little goes a long way in this recipe!