Recipe card
- Makes
- 1 loaf, about 930 g baked
- Hydration
- 80%
- Levain
- 20%
- Wholegrain
- 40% of flour
- Bulk
- 3.5 to 5 hours
- Bake
- 250°C / 480°F, then 230°C / 450°F
Ingredients for whole wheat and rye sourdough
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour | 300 g | 60% |
| Whole wheat flour | 150 g | 30% |
| Wholegrain rye flour | 50 g | 10% |
| Water | 400 g | 80% |
| Levain (100% hydration) | 100 g | 20% |
| Salt | 10 g | 2% |
| Total dough | 1010 g | 202% |
How wholegrain dough behaves
- It absorbs more water. Bran soaks up water slowly, so the dough feels stiff at first and softens during the rest. That's why the hydration is higher than in the country loaf.
- It ferments faster. Wholegrain flour carries more food for the yeast. Expect bulk to finish 30 to 60 minutes sooner at the same temperature.
- It rises less. Bran cuts through gluten and rye has little gluten of its own, so expect a slightly tighter crumb. That's normal.
- It feels stickier. Rye in particular is tacky. Use wet hands and a scraper instead of extra flour.
How to make whole wheat and rye sourdough
- Soak. Mix all three flours with 375 g water and rest 45 to 60 minutes. The longer soak helps the bran hydrate.
- Add levain and salt. Mix in 100 g ripe levain, then the salt and remaining 25 g water, as in the country loaf.
- Fold. Give three sets of stretch and folds, 30 minutes apart. Handle gently from the third set on.
- Bulk. Aim for a 40 to 60% rise and no more, at 24 to 26°C (75 to 78°F), typically 3.5 to 5 hours from adding the levain. Over-fermented wholegrain dough turns slack and sour quickly; the troubleshooting guide shows what that looks like.
- Shape and retard. Pre-shape, rest 20 minutes, shape snugly and refrigerate at 3 to 5°C (37 to 41°F) for 8 to 14 hours.
- Bake. Preheat a Dutch oven to 250°C (480°F). Bake covered 20 minutes, then uncovered at 230°C (450°F) for 22 to 28 minutes. Internal temperature 96 to 99°C (205 to 210°F).
- Cool fully. Wholegrain loaves stay moist inside. Wait at least 2 hours before slicing.
How to increase the wholegrain share
Change one thing at a time and raise the water as you go. A useful rule of thumb is to add about 1 to 2% more water for every 10% of white flour you replace with whole wheat, then watch the dough more than the recipe. Baker's percentages make these adjustments easy to work out.
| Wholegrain share | Suggested water | What to expect |
|---|---|---|
| 20% | 75 to 78% | Close to a white loaf, a little more flavour |
| 40% (this recipe) | 78 to 82% | Nutty, moderately open crumb |
| 70% | 82 to 88% | Hearty, tighter crumb, faster fermentation |
A note on high-rye bread
Bread with 70% rye or more is a different craft. Rye's gluten doesn't form a strong network, so the dough is a sticky paste that you mix instead of knead, proof in a tin and bake longer at lower heat. Many traditional recipes recommend resting a high-rye loaf for 12 to 24 hours before slicing so the crumb can set. If you try one, follow a dedicated rye recipe instead of adapting this one.
Whole wheat and rye sourdough FAQ
Why is my whole wheat sourdough denser than a white loaf?
Bran cuts through gluten and rye has little gluten of its own, so wholegrain loaves rise less and have a tighter crumb. A slightly denser loaf is normal at 40% wholegrain.
How much water does whole wheat flour need?
More than white flour. Add about 1 to 2% more water for every 10% of white flour you replace, which is why this loaf sits at 80% hydration against 75% for the country loaf.
Can I leave out the rye?
You can replace it with more whole wheat. The dough will be a little less sticky and the flavour milder. Watch bulk fermentation, which still runs faster than with white flour.