One of our favourite bread recipes here at Anita's Organic is this Sprouted Whole Wheat Sourdough recipe. Made from a blend of our All Purpose White Flour and Sprouted Whole Wheat Flour. This recipe takes 3 days to ferment so plan ahead and enjoy!


Day 1 Ingredients

 80g Anita’s Unbleached White Flour

55g Anita’s Sprouted Whole Wheat Flour

75g Sourdough Starter

165ml Water

Day 2 Ingredients

 300g Anita’s Unbleached White Flour

300g Sprouted Whole Wheat Flour

320ml Water

12g Salt

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Day 1:

Combine the white flour, sprouted whole wheat flour, starter and water and knead it to a smooth dough (approx. 2 – 3 min), cover the dough in a container or mixing bowl and allow it to ferment at room temperature for 16 – 20 hours.

Day 2:

Add the remaining ingredients and knead the dough for approx. 8-20 min or until gluten is developed to its maximum

Allow to rest and ferment for 2 hours, gently folding after one hour

After 2 hours of fermentation, scale the dough, give it its final shape and retard it overnight in the fridge (well wrapped to prevent it from drying out)

Day 3:

Remove the dough from the fridge, allow it to come back to room temperature (1-2 hr) and proof until double volume

Slash and bake at 425oF for 45 min


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