No-knead Whole Wheat Sourdough Bread THM-E

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. I found my clay baker at a thrift store for just a few dollars and I love it.

No-Knead Whole Wheat Sourdough Bread THM-E

In a large mixing bowl, stir all ingredients together until combined. You will have a rough, sticky dough. 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. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Fold dough in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Line the bottom of the clay baker with parchment paper or foil. Place loaf seam side down in a clay baker. Cover. Allow loaf to warm to room temperature for 1 1/2  hours. Preheat oven to 450 degrees F. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-15 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.

2 slices of bread are considered an E category and 1 slice an S-helper under THM guidelines.

no knead 10

Dough stirred together with a large spatula
Stretch and folds result is a silky smooth dough and develops 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.

I found my clay baker at a thrift store for just a few dollars. I love it.

Covered Clay Baker
After a 2 hours proof on the countertop at room temperature, the dough is slashed and ready to be placed in the hot oven. I love my serrated Princess House Bread knife to slash bread. It works great. 
This is what I found when I opened the lid after the bread at baked for 35 minutes at 450 degrees F.

If you would like helpful tips on taking care of your starter; this article may be of interest to you…Sourdough Starter.

This article explains what flours can be used and why they are used in sourdough bread. 

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. I love the spatulas to mix my sourdough starter and no-knead bread dough..

I love my Princess House Fantasia Bowls with lids to use when making sourdough bread. Also, after using many kinds of knives, I am sold on the Princess House serrated bread knife. It is awesome!! My friend Kirsten is a great person to contact for Princess House. www.princesshouse.com/Kbrubaker

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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 all ingredients together until combined. You will have a rough, sticky dough. 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. Cover and place in the refrigerator for 12 hours. Remove dough from the refrigerator. Fold dough in 3rds, pinching the dough together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Line the bottom of the clay baker with parchment paper or foil. Place loaf seam side down in a clay baker. Cover. Allow loaf to warm to room temperature for 2 hours. Preheat oven to 450 degrees F. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-15 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. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

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

 

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

  1. I was an avid bread baker a few years ago, and this definitely takes me back! I adore sourdough, but was never brave enough to try it myself. The Princess House comments also sent me down memory lane, as I have many of their pieces. Sadly, not those gorgeous bowls! I’m heading over to your FAQ’s on types of flour to see if sprouted wheat will work. Thanks for a great recipe!

    • Like Shirley Moore, I used to bake bread, but it wasn’t healthy at all and I didn’t know better until four years ago (2015), when I learned about proper eating from a nutritional therapist specialising in Standard Process (SP) plans and supplements. At that time I was closing in rapidly on 90 kilograms (200 lbs) and was prediabetic. Three months later I was around 60kg (135 lbs) and have stayed in the 60-65 kg (135-145 lbs) range ever since. The keys for me were no processed sugars and no grains. Until recently, the only grain I ate was quinoa (which is technically not a grain).

      But many potential clients just could not imagine a menu without any bread, so I decided at the beginning of spring of this year (2019) to build a bridge to better eating by returning to bread making, this time focussing exclusively on fermented sourdough and sprouted grains.

      So far I have concentrated on sourdough using the Tartine Bakery of San Francisco’s recipes found in their books “Tartine” (2010) and “Tartine Book No.3” (2013) with a century-old San Francisco starter purchased from Alpine Bakery of Corvallis, Oregon where I currently live. The results with non-organic, non-whole wheat white bread flour were lovely, but still not very nutritious or healthy. So I took the plunge into organic white flour, which still produced good results without much improvement on the health/nutrition side.

      When I began to try Tartine recipes that contained organic whole grain red wheat, I ran into serious trouble. The results were overly dense breads with little rise that tasted fine but were virtual jaw-breakers! Definitely not the way to go.

      Tinkering with the starter and leaven (i.e. the developed starter) produced no better results. I was at a standstill until I discovered your “Around the Family Table” website just last week. The notion of adding vital wheat gluten was new to me. Fortunately my health food co-op had bags of it for sale, and I tried your no-kneed whole-wheat sourdough recipe for the first time this weekend (actually, preparations began back on Wednesday with accelerated feeds for the starter).

      The result was dramatically better! The bread rose properly, and had a reasonably good structure. The taste was fine. While definitely denser than a loaf made with white bread flour, it was soft enough to consume without a serious risk of breaking a tooth or cutting gum tissue. Even though the dough didn’t expand in the refrigerator during final finishing as much as the recipe called for, it still rose nicely while baking. I would definitely call it a success! Next weekend I’ll find out if it was just beginner’s luck, or if I’ve discovered how to make really healthy sourdough bread to lure clients over to better eating habits.

      I also added 2 tablespoons of vital wheat gluten to a Tartine Bakery half-size recipe for a single 50% whole wheat loaf, while otherwise following the standard directions in the book. Once again, the bread rose nicely, had good structure and retained its taste. This was another indication that vital wheat gluten can greatly ease the struggle to home-bake sourdough bread that people will find attractive.

      Thanks ever so much for sharing your recipes and experience with various types of flour. I will be looking further into other recipes you offer, and will likely purchase your cookbook soon!

      – Be Wise & Well!
      Kirk S, Wellness Coach
      4 Strong Legs Wellness

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  3. Thank you so much. I made this recipe and it is everything I want in a bread. THM or not, it is amazing and has that classic tangy smell and taste that I LOVE. I have made a lot of THM friendly breads, and this take the prize. I love that I don’t have to buy sprouted wheat flour. I used Wheat Montana Prairie Gold whole wheat flour (available from Walmart on line). Amazing, Amazing bread. It looks as good as yours, only I have a long clay baker, rather than a round. It came out perfect. THANKS. You have made my life better. 🙂

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      • No clay baker so I plan to use a heavy casserole. Should I put a pan of water in the oven when I remove the lid? Thank you!

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  7. Hello Glenda, May I ask how you confirm that the bread is THM
    friendly? Is it because you know that once the flour has been fermented so many hours, most of the sugar is broken down? Some sourdough recipes that I’ve seen say at the top of the recipe what percentage of the bread is prefermented. I haven’t seen any numbers higher than 35%, which wouldn’t be a THM E, in my mind. So what makes this recipe E friendly?
    Thanks so much!

    • For sourdough bread to be THM approved it must be made with whole grain and fermented 7 hours at room temperature. This recipe is at room temperature for 5 hours and then refrigerated for 12+ hours. It meets the requirements for THM-E. The pre-fermenting you all talking about is the sourdough starter that they use in the bread dough.

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