Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rustic Whole Wheat Sourdough with Flax

Recipe by Kristina Hanson

This wholesome, 100% whole wheat loaf offers a deep, nutty flavor with a texture that is surprisingly soft for a whole-grain bread. Adapted for American kitchens, this version incorporates a touch of heart-healthy olive oil and ground flaxseed, which subtly boosts the fiber content to support steady energy levels without altering the classic rustic look. It is a comforting, high-fiber staple perfect for family sandwiches or toast.

  • Total Time24 hours (includes rising/chilling)
  • Yield1 Loaf (14 Slices) 1x

Ingredients

Scale

The Leaven & Liquid

  • 100 g Sourdough starter (active, fed, and bubbly; approx. ½ cup)
  • 375 g Warm water (approx. 1 ½ cups + 1 tbsp; start here, add more if needed)
  • 1 tbsp Extra virgin olive oil (adds softness)

The Dry Mix

  • 500 g Whole wheat flour (approx. 4 cups; spooned and leveled)
  • 2 tbsp Ground flaxseed (golden or brown; boosts fiber)
  • 9 g Sea salt (approx. 1 ½ tsp)

Instructions

  1. Prepare the Dough (Autolyse): In a large mixing bowl, whisk together the active sourdough starter, warm water, and olive oil until the starter is mostly dissolved.
  2. Mix Dry Ingredients: Add the whole wheat flour and ground flaxseed to the liquid. Use a sturdy spatula or your hands to mix until no dry flour remains. The dough will look shaggy and feel sticky. Cover the bowl with a damp towel and let it rest for 1 hour. This “autolyse” stage allows the bran to soften and hydrate.
  3. Add Salt and Strengthen: Sprinkle the salt over the dough. With wet hands, pinch the dough to integrate the salt, then perform the first set of folds. Grab the edge of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat this 4-8 times until the dough feels slightly tighter. Cover and rest for 30 minutes.
  4. Stretch and Fold: Over the next 2 hours, perform 3 more sets of “stretch and folds” spaced 30-40 minutes apart. This builds structure, which is crucial for heavy whole wheat flour. By the last set, the dough should feel smooth and elastic.
  5. Bulk Fermentation: Cover the bowl tightly and let the dough ferment at room temperature (70°F-75°F). Allow it to rise until it has increased in volume by about 50-75% (not fully doubled, to avoid structural collapse). The dough should look aerated and bubbly.
  6. Shape the Loaf: Turn the dough out onto a lightly floured surface. Gently shape it into a round or oval (batard) by folding the sides into the center and rolling it over to create surface tension.
  7. Cold Proof: Place the shaped dough seam-side up into a banneton (proofing basket) dusted with rice flour or regular flour. Cover with a plastic bag or shower cap and refrigerate for 8 to 24 hours. This cold ferment deepens the flavor and improves the crust.
  8. Preheat: Place a Dutch oven (with lid) into the oven and preheat to 450°F (230°C) for at least 45 minutes before baking.
  9. Score and Bake: Remove the dough from the fridge and turn it out onto a piece of parchment paper. Use a lame or razor blade to score a slash across the top (this helps it expand). Carefully lower the parchment and dough into the hot Dutch oven and cover with the lid.
  10. Baking Schedule: Bake for 30 minutes with the lid on. Remove the lid, lower the heat to 410°F (210°C), and bake for another 10-15 minutes until the crust is a deep, rich brown.
  11. Cool: Transfer the loaf to a wire rack. Let it cool completely (at least 2 hours) before slicing. Cutting too early can result in a gummy texture.

Notes

  • Hydration Note: Whole wheat flour absorption varies by brand (e.g., King Arthur vs. Gold Medal). Start with the 375g water listed; if the dough feels stiff and dry during mixing, add 1-2 teaspoons more water. It should be tacky but not soup.
  • Allergy Alert: This recipe contains Wheat (Gluten).

Personal Twist

  • Sesame Crust: Before scoring, lightly mist the top of the dough with water and roll it in raw sesame seeds for a nutty crunch and extra calcium.
  • Sandwich Shape: If you prefer sandwich slices, shape the dough into a log and bake it in a greased standard loaf tin (covered with foil for the first 20 minutes) instead of a Dutch oven.
  • Leftover Toast: This bread creates exceptional toast. For a balanced breakfast, top a slice with smashed avocado and red pepper flakes.

Nutritional info (per slice, based on 14 slices): Calories: 148 | Total Fat: 2.1g (Saturated: 0.3g) | Cholesterol: 0mg | Sodium: 251mg | Total Carbs: 28.6g (Fiber: 4.8g, Sugars: 0.3g) | Net Carbs: 23.8g | Protein: 5.3g.

Disclaimer: These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.

  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Bread / Side Dish
  • Method: Baking
  • Cuisine: American / Artisan

Find it online: https://dailyzests.com/wholesome-100-whole-wheat-sourdough-bread-recipe-with-flaxseed/