Thick Brush Stroke

Whole Grain Sourdough  Bread Recipe

Artisan + Sandwich Loaf

Thick Brush Stroke

This healthy whole grain sourdough bread recipe is moist, with open crumb and a crispy crackly crust that prolongs its shelf life.


Whole Grain Flour

sourdough starter

all  purpose flour

Gather Ingredients



feed your starter


Feed the starter late the night before (9pm) you want to bake or early in the morning.

In the morning...


 In a large bowl, mix warm filtered water with your active sourdough starter. Add whole wheat flour and all purpose bread flour. Mix until it forms a shaggy dough.

form the hot cross bun dough


Autolyse: Let the shaggy dough rest, covered with a tea towel or plastic wrap for 30 minutes.


Add Salt + First  stretch & Fold


Stir together salt and water in a small bowl and pour over your dough. With wet hands, stretch and fold 6-8 times. Cover and let rest for 1 hour.

Additional Stretch & Folds


Stretch and fold 3-4 times, rotating the bowl each time. Cover and let rest for 1 hour. Repeat one more time for a total for three stretch and fold cycles.



On a lightly floured surface, shape your bread dough into a round loaf or sandwich loaf. Sprinkle the top with rice flour and place the smooth side down in your proofing basket or cheese cloth lined bowl.

Bulk Ferment


Allow the shaped loaf to sit, covered in a relatively warm spot for four hours. In this time, your whole grain sourdough bread should’ve grown about 30% in size. When gently poked, it should slowly come back to shape.

Artisan Loaf


Place your dutch oven into your oven and preheat to 450°F. Score the dough carefully, being mindful not to deflate it. Lower the prepared loaf into your hot dutch oven, cover with the lid, and cook for 30 minutes. Remove the lid after 30 minutes and cook uncovered for 10-15 minutes or until your crust is golden brown.

Sandwich Loaf


 Brush one egg white mixed with one tablespoon of cold water on top of the loaf. Sprinkle with up to 1 tablespoon of rolled oats for garnish. Score as desired. Cook your whole grain sourdough sandwich loaf at 350°F for 40-45 minutes with the lid on and an additional 5 minutes with the lid off to brown (If desired).

Cool + Enjoy!


Immediately remove the loaf from your cast iron pan and place it on a wire rack. Wait for the whole wheat sourdough to completely cool before slicing into it for optimal moisture retention and final texture. Enjoy!

Thick Brush Stroke

Whole Grain Sourdough  Bread Recipe

Artisan + Sandwich Loaf

Thick Brush Stroke