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Whole Wheat Sourdough Bread

Whole Wheat Sourdough Bread
With the added goodness of the whole wheat starter and flour, this dough can be used either to make loaves or to shape into sandwich or dinner rolls.
Yield 1 loaf



  • 3 cups whole wheat flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons table salt
  • 1 cup Whole Wheat Sourdough Starter
  • 3/4 cup plus 2 tablespoons warm water (120-130°F)
  • 2 tablespoons vegetable oil


  • In stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. Add sourdough starter, warm water and oil to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9×5-inch loaf pan. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Bake for 30 to 40 minutes. Remove from pan; cool on wire rack.


Get Bread Machine Method here.
Photo by Food Wanderings.

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Review & Comments

Grace | Reply

Hi, can you leave out the yeast and let the bread rise longer instead?

Red Star Yeast | Reply

Hi Grace,

This has not been tested but you could try. I expect the rise time to be significantly longer. Most recipes without added yeast will take about 8 hours to rise.

Happy Baking!

Laurayne | Reply

Can I use the instant sourdough packet instead of starter? I got a packet and want to make either multi grain or wheat bread and would love to do sourdough of either one but don’t want starter. That’s why I bought your starter yeast packet. Make sense? How can I use or can I use for either breads?

Red Star Yeast | Reply

Hi Laurayne – If either of those recipes call for 1 packet (0.25oz/7g) or 2 1/4 teaspoons of dry (active or instant) yeast, then simply substitute the Platinum Instant Sourdough (use the entire packet) for the yeast in the recipe.
I hope you will find this information helpful.
Happy baking!

Pat | Reply

I am getting ready to try your recipe having just mixed up the starter. I am a little confused with the instructions about making the bread. It says to heat the water/oil combo up to 120-130 degrees. I have made bread for many years and always that a temp higher than 120 degrees would kill off the yeast.

Red Star Yeast | Reply

Hi Pat,
Yeast will be killed at temperatures above 140F. We recommend to use very warm water (but not too hot to touch) when mixing the yeast in with the flour to help activate the yeast quickly. More info can be found in our baking steps guide:
I hope you will find this information helpful.
Happy baking!

Anonymous | Reply

5 stars
I make this as a healthy bread replacement for my children as I slowly rework all bread, cracker & cookie recipes to use home milled -whole wheat flour. It’s absolutely delicious. The kids prefer it to any store bought bread. I do change how it rises tho as I don’t want it too sour to conflict with peanut butter, and I’m just impatient 🙂 I throw all ingredients in my mixer bowl with hook until it forms a ball, then knead for about 5 minutes. I then shape it into loaves, place in bread pan to rise for about 3 hours and just bake it- no punching down, second rise or anything.—(I have also followed the instructions for bread machine exactly and the results are pretty similar.) I do think at some point I will experiment with longer rises to up the nutritional benefits from souring, but for right now, the recipe is flawless. It’s light, airy, and soft, and you’d never know it was 100 percent whole wheat.

Sharooni | Reply

I haven’t made bread since bread machines were so popular but I have been looking at making my diet have better nutrition, avoiding high fructose corn syrup, hidden sugars, less processed foods. Homemade bread was a natural progression and this recipe is too die for. I make the large loaf recipe and can get a nice loaf of bread and then make rolls for burgers. All you have to do is to roll into a 1-2″ ball, flatten to size of roll you want and let rise.

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