Simple Whole Wheat Sourdough Bread with Fresh Milled Flour

This simple 100% whole wheat sourdough bread made with fresh milled flour is delicious, soft, and crusty! You’ll be baking this recipe on repeat.

If you thought whole wheat sourdough bread with fresh milled flour wasn’t possible, think again! This recipe is my go-to for a loaf that feels wholesome and actually tastes amazing. It’s not fussy, it’s forgiving (mostly), and once you nail it, you’ll feel like you’ve unlocked a new level of sourdough baking.

Looking for more fresh milled flour sourdough recipes? Our Sourdough Bagels and Sourdough Buttermilk Biscuits are always a win in our house. Or impress your family with Sourdough Stick Pecan Buns, Sourdough Carrot Cake Focaccia, Sourdough Country Loaf, Sourdough French Bread, or Sourdough English Muffins.

New to baking with freshly milled flour? Take a walk through our Beginner’s Guide or our Grain Guide.

Why You’ll Love Fresh Milled Whole Grain Sourdough Bread

I’ll be honest, 100% whole wheat sourdough has a bit of a reputation for being dense and heavy, and it was a bit of a journey getting here. It’s usually known as “healthy,” but not exactly for being soft and fluffy. But here’s the good news: this fresh milled flour sourdough recipe flips the table on that!

The flavor is rich, slightly nutty, and way more complex because you’re using the entire grain—bran, germ, and all the good stuff that usually gets stripped away in store-bought bread or commercial flour.

• More nutrition in every bite thanks to freshly milled whole grains
• Softer crumb than expected (yes, it is 100% whole wheat!)
• Start it before bed and bake in the morning
• That “I made this from scratch” satisfaction is hard to beat

Whole Wheat Sourdough Bread Recipe

Tools

• Grain Mill
• Stand Mixer with Dough Hook Attachment
• Kitchen Scale
• Bench Scraper
• Banneton or Bowl
• Clean Kitchen Towel
• Parchment Paper or Silicone Baking Mat
• Dutch Oven
• Bread Lame
• Kitchen Thermometer
• Cooling Wire Rack

Ingredients

• 440g Water, cool
• 540g Hard White Wheat Berries
• 40g Sourdough Starter, active
• 10g Salt

Notes:

• I usually start the dough around 9pm before I go to bed
• Using a small amount of starter helps slow the fermentation process in fresh milled sourdough
• I find that placing my shaped doughs in the fridge for an extended time makes my loaves flatter because of the faster fermentation that can happen with fresh milled whole grains
• I prefer using a Dutch oven for sourdough bread baking
• I usually double this recipe and make two (one to eat and one to freeze)
• When placing my dough in the freezer to chill, I place the banneton in a plastic grocery bag and tie it shut.

Step-by-Step Fresh Milled Sourdough Bread

Autolyse: In bowl of mixer, mix fresh milled flour and water into a shaggy dough until no dry bits remain. Cover, and let it rest for 30–60 minutes. This helps soften the bran and improves dough structure, so don’t skip it.

Add Starter & Salt: Add your sourdough starter and salt to the dough and knead for 5-10 minutes, or until the dough reaches (or nearly) windowpane.

Coil Folds: Perform 2 sets of coil folds right after kneading, no need to wait to do this. I just do them right after each other to help situate the dough.

Bulk Fermentation: Cover and let the dough rise at room temperature overnight, about 8-10 hours (depending on your home temperature). If your home is warm, you may find you can make this dough during the day with a shorter bulk fermentation time.

Shape the Dough: Turn the dough onto a lightly floured surface and laminate the dough. This just means gently stretching it into a large square, then folding over the sides before pre-shaping it into your round. This helps create some of those holes we love! Cover with a damp tea towel for 15–20 minutes, then do a final shape.

Final Proof: Place the shaped dough into a floured banneton or bowl. Cover and let rise 1-2 hours then place in freezer (still covered) for 45-60 minutes to chill. *When placing my dough in the freezer to chill, I place the banneton in a plastic grocery bag and tie it shut.

Preheat Dutch Oven: While the dough is in the freezer, preheat your oven, with the Dutch oven inside, to 500°F for 30 minutes.

Bake: Place chilled dough on lightly floured silicone baking mat or parchment paper. Carefully place in preheated Dutch oven (with lid on) and immediately lower the oven temp to 450°F. Bake 6 minutes, then score the bread. This delayed scoring helps prevent a flat loaf! Re-cover and continue baking another 30-35 minutes.

Uncover, and bake an additional 5-10 minutes to brown if needed. Sourdough bread is done when the internal temperature reaches 210°F.

Cool: Remove the loaf from the Dutch oven and place it on a cooling rack. Let it cool completely before slicing. The wait is the hardest part.

If you’ve been hesitant about baking 100% whole wheat sourdough bread with fresh milled flour, this is your sign to try it again. Yes, it’s a little different. Yes, it might take a loaf or two to really dial in. But once you get it? You’ll have a sourdough bread that is hearty, nourishing, and delicious.