Beth's 100% Whole Wheat Sourdough Bread

READY IN: 24hrs 30mins


  • 1 12
    cups filtered water (room temp.)
  • 2
    tablespoons honey
  • 2
    cups freshly milled whole wheat flour (packaged is fine, though)
  • 14
    cup sourdough starter, at its peak (whole wheat starter works best)
  • 2
    tablespoons oil
  • 1 12
    teaspoons salt
  • 2
    teaspoons bread enhancer
  • 3
    tablespoons vital wheat gluten
  • 2 14
    cups freshly milled whole wheat flour


  • The afternoon before you want bread, feed your starter 1 cup distilled water and 1 cup flour (not included in recipe ingredients).
  • That evening, when it is all bubbly and active, combine the first 4 ingredients in a large bowl, cover loosely, and allow to get bubbly like a fed starter does but not at it's peak yet (about 5 hours). This is essentially a sponge.
  • That evening, add remaining ingredients.
  • Knead until the gluten is developed and it passes the windowpane test (when a golf sized ball of it is worked and stretched thin, you can see light through it and it doesn't rip), about 6-8 min in a Kitchen Aid.
  • Divide into 2 loaves and shape, placing them into 8.5 x 4.5 greased bread pans (they will be smallish loaves). It would probably make 1 very large loaf in a 9 x 5 pan.
  • Cover loosely with oiled plastic wrap.
  • Allow to rise until doubled (not very tall, just doubled). This went much faster than I anticipated (6-7 hours). If you have a fast rising starter, I would suggest placing the unrisen loaves in the fridge or a cool place to slow it down a little. This will also develop a more sour flavor.
  • Bake at 350 for 30-40 minute.
  • Remove from pans immediately and cool on a wire rack.