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Whole Grain Wheat & Rye Sourdough

Here's how you make Whole Grain Wheat & Rye Sourdough
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  • Servings: 14
  • Prep: 5 to 6h
  • Cook: 45m
  • The following recipe serves 14 people.

Ingredients

The ingredients are:
  • STARTER SPONGE
  • 30 grams sourdough starter (preferably whole grain, but any starter will do)
  • 35 grams rye flour (whole grain)
  • 35 grams whole wheat flour
  • 70 grams water
  • DOUGH
  • 71 grams rye flour (whole grain)
  • 259 grams whole wheat flour
  • 8 grams salt
  • 20 grams molasses
  • 30 grams diced yellow onion
  • 184 grams water
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • STARTER SPONGE

  • Step 1: Mix sourdough starter with rye and whole wheat and water. Cover and let rise at room temperature until doubled or overnight.

  • DOUGH

  • Step 2: Mix liquids well and add dry ingredients, mixing until all dry ingredients are evenly wetted. Cover and let rest at room temperature for 20 minutes.

  • Step 3: Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom.

  • Step 4: Place in oiled container (straight sided is best) and mark the point on the container where the dough is doubled.

  • Step 5: Let rise in 75 to 80 F area for 20 minutes. Stretch and fold the dough for the second time.

  • Step 6: Let rise in 75 to 80 F area for 20 minutes. Stretch and fold the dough for the third time. If the dough is not smooth, a forth rise time of 20 minutes may be needed.

  • Step 7: Cover and until 1 1/2 times the original volume (60 to 90 minutes). Gently deflate and roll into a ball.

  • Step 8: Let the dough rise again until 1 1/2 times the original volume (should take half the rising time as before).

  • Step 9: Shape into desired form and place loaf on a floured cloth folded to support the sides or in proofing baskets or bowls and cover with oiled plastic. Let rise until 1 1/2 times the original volume or until a poke with a wetted finger remains indented.

  • Step 10: While rising, preheat the oven to 400F and add a cast iron skillet near the bottom of the oven to preheat as well.

  • Step 11: Add 1 cup of hot water to the skillet carefully to avoid breaking the oven door glass and score the loaves with a razor blade.

  • Step 12: Transfer the loaves to parchment paper and place in the oven using a flat baking sheet or a peel.

  • Step 13: Bake for 20 minutes and rotate loaves for even cooking. Remove steam pan as well.

  • Step 14: Bake for 20 to 25 more minutes until 200 F internal temperature. Cool on rack.


We hope you enjoy this recipe!

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