No Knead Whole Wheat Sourdough Bread

A loaf of homemade whole wheat sourdough bread cooling on a wire rack.

5 from 1 vote

No Knead Whole Wheat Sourdough Bread

This easy No Knead Whole Wheat Sourdough Bread is soft, hearty, and incredibly simple to make. With just a few ingredients and almost no hands-on work, you'll get a beautiful artisan-style loaf with a crisp crust and tender crumb - perfect for toast, sandwiches, or eating warm with butter.

Prep Time15

Cook Time50

Rise Time8

Total Time9 5

Course: All Recipes, Bread

Cuisine: American

Servings: servings

Calories: 227kcal

Author: Jeri Walker

Ingredients

For the Starter (Night Before):

25 grams sourdough starter (about 2 tablespoons)
75 grams white bread flour (½ cup + 1 teaspoon)
75 grams warm water (90℉) (⅓ cup)

For the Dough

100 grams active starter (from above) (heaping ⅓ cup)
320 grams warm water (90℉)
400 grams whole wheat flour (bread flour if possible)
100 grams white bread flour
10 grams sea salt (2⅛ teaspoons)

Instructions

The evening before, combine 25 g of starter, 75 g of bread flour, and 75 g of warm water in a pint jar. Stir well until no dry flour remains. Cover loosely with plastic wrap and let sit at room temperature for 8-10 hours. By morning, the starter should be bubbly, airy, and doubled in size. (A spoonful should float in water.)
The next morning, add 100 g of ripe starter and 320 g of warm water to a large mixing bowl. Whisk until the starter fully dissolves and the mixture looks milky. Add 400 g of whole wheat flour, 100 g of bread flour, and 10 g of sea salt. Mix until a shaggy dough forms, then use damp hands to gather it into a loose ball. It will look rough.
Cover the bowl tightly with plastic wrap and place it in a warm spot (like the oven with the light on). Let rise for 5-6 hours, or until the dough is noticeably puffy and doubled. When the bowl is gently moved, the dough should jiggle slightly.
Dust your counter lightly with flour. Turn the dough onto the counter, smooth side down. Starting with the top edge, gently pull the dough away, then fold to the center. Repeat with the bottom edge, left side, and right side. Pinch to seal, then flip the dough seam-side down. Using cupped hands, rotate and pull the dough toward you until it forms a tight, smooth ball.
Dust a banneton (or a bowl lined with a floured tea towel) generously with flour. Place the dough seam-side up in the basket, then lightly dust the top and sides with flour. Cover with plastic wrap and return to a warm spot for 2-3 hours, or until doubled in size. When gently pressed, the dough should feel light, airy, and hold a slow-returning fingerprint.
Preheat your oven to 450°F. Lay a piece of parchment paper on the counter and gently turn the dough onto it seam-side down. Score a ½-inch deep slash down the center with a sharp knife or bread lame.
Using the parchment corners, lift the dough into your Dutch oven. Cover with the lid, reduce the oven temperature to 425°F, and bake for 40 minutes. (No need to preheat the Dutch oven - this recipe works perfectly without that step.)
After 40 minutes, remove the lid and bake for an additional 10 minutes, or until the crust is deep golden brown and sounds hollow when tapped. The internal temperature should reach 190-205°F.
Remove from the oven and use the parchment paper to lift the loaf onto a cooling rack. Let it cool completely for at least 2 hours before slicing with a serrated knife. Cutting too early traps steam and leads to a gummy interior - cooling lets the inside fully set.
If you loved this recipe, please leave a 5-star rating and review below!

Notes

Use an active starter: Your starter should be bubbly, doubled, and airy before mixing the dough. If it looks sluggish, give it an extra feeding and try again later.
Water temperature matters: Warm water (around 90°F) helps jump-start fermentation, especially in cooler kitchens.
Warm environment = better rise: Sourdough thrives around 75-80°F. If your kitchen runs cool, place the covered dough in the oven with just the light on, or near a warm appliance.
Don't over-flour the counter: A little flour is good, but too much prevents the dough from tightening properly during shaping.
No need to preheat the Dutch oven: This recipe has been tested both ways, and preheating didn't make a noticeable difference - skip the extra step.
Cooling is essential: Sourdough continues to bake internally after it leaves the oven. Cutting too soon will compress the crumb and make the texture gummy. Give it the full 2 hours - it's worth the wait.
Storage: Store the cooled loaf in a paper bag or wrapped in a clean tea towel for up to 3 days. For longer storage, slice and freeze in a freezer-safe bag.
Make it ahead: For even deeper flavor, you can shape the dough and refrigerate it for 8-12 hours, then bake straight from the fridge.

Nutrition