Is whole wheat sourdough bread healthy?

Yes, whole wheat sourdough bread is generally considered healthy. However, as with any food, moderation and individual dietary needs should be considered.

Is whole wheat good for sourdough?

Whole wheat flour is a great option for making sourdough bread , providing both nutritional benefits and delicious flavor. Whole wheat flour is made from the entire wheat kernel, including the bran and germ, which contain fiber, vitamins, and minerals. This makes whole wheat flour a more nutritious option than refined white flour. Whole wheat flour can also provide a nutty, slightly sweet flavor to sourdough bread, and it can help create a denser, more rustic texture.

How does whole wheat flour affect sourdough?

Using whole wheat flour in sourdough bread can provide both nutritional benefits and unique flavor and texture . It's important to keep in mind that using whole wheat flour can require some adjustments to the recipe and process, and it may result in a slightly different final product than bread made with white flour.

Is whole wheat sourdough healthier than white sourdough?

Whole wheat sourdough is a healthier option than white sourdough due to its higher nutrient content, lower glycemic index , and other health benefits . However, it's important to note that both types of sourdough can be part of a healthy diet when consumed in moderation.

The Ultimate Guide to Whole Wheat Sourdough Bread: From Starter to Loaf

Ingredients

Scale

200 g whole grain wheat flour + 200 g water for sourdough starter
130 g whole grain wheat flour
170 white wheat flour
120 g water
10 g fine sea salt
10 ice cubes for creating steam during baking

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Instructions

In the evening, mix 200 g of whole grain wheat flour with 200 g of water and 1 heaping tablespoon of (active) rye sourdough starter. Cover and let it ferment overnight until bubbly and doubled in volume.
In the morning, your starter should be active and risen.
Next, prepare the dough. In a large bowl mix together all of the above well risen starter (400 g), 120 g of water, and 300 g of flour. Mix until all ingredients come together. Cover the bowl with a cloth and let it sit for 10 minutes.
In the meantime, prepare your rising basket. Make sure your basket is well floured so the dough will not stick to it when taking it out. I like to line my rising basket with a kitchen cloth.
After 10 minutes, add 10 g of salt and knead the dough for 8 minutes until smooth.
Shape the loaf. Stretch the dough a little bit and then fold the upper third of the dough over the middle. Turn the dough for 180° and repeat. Then, fold the upper half over the lower half and pinch well. You can see the shaping part in the video from the previous post. Transfer the dough to a rising basket and sprinkle some flour over the dough as well.
To rise the loaf, you have several options: you can rise it just at the room temperature (it will probably take two hours, depending on the temperature of you kitchen), you can first rise it at the room temperature and then put it in a fridge or you can rise it in a fridge only. I left my loaf for two hours in a fridge and two more hours at the room temperature. Your dough is ready when it passes the poking test and the indent doesn’t spring back quickly.
Since my Dutch oven is too small, I used my baking stone to bake this whole grain wheat loaf. At least 30 minutes before baking preheat your oven to the maximum temperature of your oven along with a baking stone and a baking pan, which you put under the baking stone on a lower rack.
When ready, take the loaf out of the rising basket and transfer it to the baking stone. I use my pizza peel for this. Throw 10 ice cubes on a baking pan, close the door and lower the temperature to 235°C/455°F. Leave the loaf to bake for 35-40 minutes or until nicely brown. If necessary, turn the loaf for couple of times to brown it evenly.
Cool on a cooling rack before cutting.

Notes

You could also use unfed sourdough starter directly from the fridge, it will work as well.

Author: Natasha Krajnc
Prep Time: 12 hrs 40 mins
Cook Time: 40 mins
Category: bread