No-knead Whole Wheat Sourdough Bread THM-E

Even though I have been baking sourdough for years…I still get a smile of satisfaction when I lift the lid of my baker and see another gorgeous loaf!

Sourdough bread is so fascinating to me. I love to experiment with different ways, methods, and with my large family, they eat it right up. This method is very easy and the gluten is developed by the stretch and folds. It is a simple recipe that only uses 5 ingredients and is just stirred together using a large spatula or spoon.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

The key to a successful sourdough baking day is a mature starter. My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

If you have been following my blog you will know that I love to bake with sourdough. Fermenting the dough makes it easier for your body to digest. Some people who are sensitive to gluten can eat sourdough bread since it has been fermented which breaks the phytic acids down. To me, there is something special about taking flour and water and turning it into a bubbling starter.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains large part of the culture today.

This video shows the entire process from mixing to baking.

No-Knead Whole Wheat Sourdough Bread THM-E

In a large mixing bowl, whisk starter, water, flour and gluten together until combined. You will have a rough, sticky dough. Allow dough to rest 20 minutes. Add salt. Mix well. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Refrigerating ferment: Allow the dough to ferment for a total of 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Press the dough out in a large rectangle. Fold dough in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Lay the loaf on parchment paper. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 350 degrees F. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices

Dough stirred together with a large spatula

Stretch and folds result is a silky smooth dough and develops the gluten.

Here is a video showing the stretch and fold method used to develop the gluten.

Stretched and folded for the last time and ready to place into the fridge.

The dough has doubled in size while it was in the fridge for 12 hours.

Covered Clay Baker

After a 30-45 minutes proof on the countertop at room temperature, the dough is slashed and ready to be placed in the hot oven. I love my Wire Monkey Lame to slash bread. It works great. 

This is what I found when I opened the lid!

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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I use various clay bakers and this is one of my favorites.

   

No-Knead Whole Wheat Sourdough Bread THM-E

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 47 minutes
Total Time 57 minutes
Servings 12
Author Glenda Groff

Ingredients

  • 1 1/4 cups active sourdough starter
  • 1 1/2 cups water
  • 3 cups White Whole Wheat Flour
  • 1 teaspoon salt
  • 2 tablespoons vital wheat gluten

Instructions

  1. In a large mixing bowl, stir starter, water, flour and gluten together until combined. You will have a rough, sticky dough. Allow dough to rest 20 minutes. Add salt. Mix well.. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times.  Refrigerating ferment: Allow the dough to ferment for a total of 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Press the dough out in a large rectangle. Fold dough in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Lay the loaf on parchment paper. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 350 degrees F. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

No-knead Rye Sourdough Bread and No-knead White Wheat Sourdough Bread.

147 thoughts on “No-knead Whole Wheat Sourdough Bread THM-E

  1. I’m getting ready to let my dough sit in the frig overnight and realized I don’t have a Dutch Oven. Any suggestions on what I can use? I don’t really have anything with a lid.

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  3. I don’t have a clay baker, would a cast iron baker be as good? Or would a stoneware bread pan be better than the cast iron?

  4. I believe I over proofed my dough using room temperature method or maybe it was because I missed the part of proofing the dough for 30-45min after shaping and before slashing. Next time I will try the fridge ferment method. It taste like sourdough, just had lost some size by the 7th hour and came out with more of a dense texture when done baking. I was wanting to know if the bread loses any of it nutritious benefits/digestibility’s when this happens? I did enjoy this whole new process and taking everything as a learning experience.

  5. What flour do you use to feed your starter to keep it in line with THM? Same white whole wheat, or something else? Thank you! – A Newbie

  6. I made a sourdough starter following your instructions and made your no knead whole wheat sourdough bread. My first 2 loaves turned out pretty good. The third time my dough was very sticky and I ended up having to add more flour and maybe overworking to shape the dough. It stuck to everything, including the parchment paper. The loaf turned out much heavier than the first 2 and didn’t get a nice rise. I did have to substitute 1 cup of the white whole wheat flour with King Arthur bread flour as I ran low on my white whole wheat flour….would that cause the sticky problem?

      • My starter had been forgotten in the back of the fridge for probably 6 weeks. I pulled it out and fed it 3 times the day before and it looked good and smelled good (yeasty and a little sweet)

  7. My dough never actually comes together into a ball it’s more of just like a sticky dough should I add more flour in the beginning.

    • You don’t want it too stiff. Mine is often just a sticky mass until I do the stretch and folds to develop the gluten.

  8. Does the total room temperature fermenting time have to be 7 hours, so from when you first mix the starter, flour, water, etc. or is it 7 hours after the last stretching? Thanks.

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  10. Glenda, your no knead whole wheat sourdough bread recipe does not ask for honey…someone told me you have to use honey to activate the starter…

  11. i was wondering if you have a timeline from start to finish (first feed to baking) – how does it work with your schedule?

    • I feed the starter in the morning, lunchtime, and in the evening. The next morning Imix the bread and bake it after 7 hours. About 36 hours.

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  13. Hello Glenda,
    I am coming back to sour dough after about 3 years off. My started is a 30 year-old starter, which was in my fridge the whole time. It revived wonderfully after about a week or so of loving care.
    I am doing the No Knead Bread. I do not have white whole wheat flour at the moment, and used Montana Wheat whole Wheat flour. It seems drier than your video. I know the Regular whole wheat will have a heavier constiancy. Should I have added more water?
    Thank you!

  14. Hi I am in Canada and have never seen the white whole wheat flour, is it ok to use use straight whole wheat flour? That is what my sourdough starter is made up of and sometimes I have a hard time finding vital wheat gluten, if I can’t find it is there something else I can use? Thanks 😊

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  17. After the 7 hour rise on the counter and forming the loaf, do you then let the loaf rest the 30 minutes before cutting it and baking it? Or do you just put it straight into the oven? Also, do you soak your clay baker before using? Thank you!

  18. I received your starter and cookbook a few weeks ago and have loved your recipes! I just wanted to see how you recommend storing the bread once it’s cooled? I get a nice crust when it comes out, but I feel like when I wrap it in plastic it gets soft. Is there a way to store it and keep the nice crust? Thank you!

  19. Thank you so much for this recipe. I just started THM and then a week later found out I was diabetic. I was hating that I couldn’t eat my sourdough bread since it wasn’t whole wheat sourdough, so your recipe can at the perfect time for me. At first I was confused by the recipebut I think I’ve got it now. You either do a refrigerated rise or a room temperature rise, not both, right?

  20. The first time my mom made sourdough with this recipe, it came out very dense and with a small crumb. On her next attempt, I had her try without the added gluten, given that gluten structure develops naturally with stretch and folding methods and the addition seemed unnecessary. We ended up with a sloppy goop, so obviously the added gluten was necessary. However in my few years of breadmaking, I’ve never had to add gluten. I am curious why it is necessary.
    Do you know your baker’s ratios or hydration level? Should we add more flour? I tried stretching and folding many more times and even tried putting it back in the mixer to develop natural gluten structure.

  21. Is there any flour I can use in place of the white whole wheat?
    I can’t seem to find white whole wheat here in western Canada for an affordable price.

  22. Glenda, You mention using a regular bread pan in one of the previous comments. Could you expand on that please and thank you?
    what size pan?
    what type pan (metal, glass, stone)?
    what temp?
    how much time?
    would the loaf have to be covered for part of the baking?
    does the temp need to be reduced after a certain amount of time?
    Anything else you might think helpful that I missed.
    Maribeth

    • I would shape the loaf and place it into a well-greased bread pan. Allow it to rise for 1 hour. preheat over to 350 degrees. Bake bread for 35 minutes or until an internal temp of 200.

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