No Fuss Whole Grain Sourdough Bread Recipe (2024)

FAQs

What is the healthiest flour for sourdough bread? ›

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

Glutenous flours, such as spelt, einkorn, rye, and wheat, tend to work best. However, it's possible to use gluten-free flours, including buckwheat, amaranth, brown rice, and teff, but these may need a little help at first, known as a boosted starter.

Better source of minerals

This is due to the naturally occurring compound found in grains called phytic acid, which is broken down and helps us to better absorb the bread's nutrients and minerals. It's for this reason that sourdough bread is a better source of minerals, especially magnesium, iron, and zinc.

All-purpose flour works great for feeding starter, but adding a little whole grain flour can help give it a boost if needed.

Grano tenero flours are generally used in Italy to make both bread and pastries.

However, when sourdough bread is made with whole wheat flour, there are extra health benefits because of the whole grains used. Whole grains provide additional fiber, vitamins, and minerals. Therefore, whole wheat sourdough bread is a highly nutritious bread option and is healthier than classic white sourdough bread.

Yes, freshly milled whole-grain flour can be used for this sourdough bread recipe. Use your home grain mill to mill whole wheat berries into the finest flour possible. If available, I recommend using Yecora Rojo hard red wheat berries.

Despite the fact that traditional sourdough ingredients are flour, water, and salt, many store-bought versions include added yeast, ascorbic acid, vinegar, and oil. So, although many grocery stores may carry bread labeled “sourdough”, more often than not they are in fact fake sourdough.

Hydration Level

I recommend starting low and adding more water if needed. The Norwegian flour I'm using is incredibly thirsty, meaning it requires quite a bit of water to form a dough. A bread dough consisting of a high percentage of whole grains, in this case over 70%, generally needs more water than a white dough.

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

Is sourdough bread anti-inflammatory? ›

The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.

Interestingly, a 2019 study found that older adults living in the Mediterranean who regularly consumed whole grain sourdough bread had a lower risk for chronic illnesses including heart disease, cancer, and diabetes. The immune-boosting mineral zinc found in whole wheat sourdough may also amplify this benefit.

Tips and Tricks To Making A Sourdough Starter

Consistent feedings of the starter at the same time every day will ensure proper starter growth. Temperature control the environment and the water for feeding. A moderate 80°F (26°C) is optimal. Be persistent!

Does Whole Wheat Sourdough Take Longer To Rise? While my traditional sourdough bread recipe rises overnight for 12-14 hours, whole wheat sourdough typically rises faster. You will want to check your bread right away in the morning to ensure you don't overproof.

The bottom line

Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.

However, dark rye flour will give you a more intense flavor and color to your bread than light rye. Dark rye also contains increased levels of vitamins and minerals, giving bread make with dark rye a higher nutritional profile.

Thus, whole wheat flour is widely considered healthier. It's a good source of protein, fiber, and a variety of vitamins and minerals. As it contains gluten, it isn't appropriate for people with celiac disease or non-celiac gluten sensitivity.

If you have an established sourdough starter you can use any flour of your choosing! Honestly, I've even used bleached flour on the rare occasion if I'm in a pinch and don't have unbleached flour in our pantry.