Sprouted Whole Wheat Sourdough Bread

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 In Breads & Loaves
Sprouted Whole Wheat Sourdough Bread | Anita's Organic Mill
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!
Prep Time 22 hrs
Cook Time 45 mins
Total Time 22 hrs 45 mins
Servings 2 loaves


Day 1

  • 75 g Anita's Unbleached White Flour
  • 75 g Anita’s Sprouted Whole Wheat Flour
  • 25 g Mature 100% hydration sourdough starter
  • 150 ml Water

Day 2

  • 300 g Anita's Unbleached White Flour
  • 300 g Sprouted Whole Wheat Flour
  • 380 ml Water
  • 15 g Salt


Day 1

  • Combine the white flour, sprouted whole wheat flour, starter and water and mix until no dry bits of flour remain. Cover the dough in a container or mixing bowl and allow it to ferment at room temperature for 12-16 hours.

Day 2

  • Add the remaining ingredients and knead the dough by hand for approx. 8-12 min until the dough becomes smooth and cohesive. If using a stand mixer mix on low speed for 4 minutes and then on second speed for 4-6 minutes or until the dough is smooth and pulls away from the sides of the bowl.
  • Allow to rest and ferment for 2.5 hours, gently folding after one hour. To fold the dough, reach under one side of the dough, gently pull it up and fold it back over the top of the dough. Turn the bowl 90 degrees and repeat. Repeat two more times until you have gone all the way around the dough.
  • After 2 hours of fermentation, divide the dough in two pieces (650g each) and preshape in a light ball. Let the dough rest for 20 minutes
  • Shape the dough into a boule or oblong, place in a proofing basket or between the layers of a couche, loosely cover with plastic and refrigerate overnight.

Day 3

  • Remove the dough from the fridge, allow it to come back to room temperature (1-2 hrs) and proof until a dent made by a floured finger slowly springs back but not quite all the way.
  • Score the dough and bake on a pizza stone or in a Dutch oven at 450˚F for 30-40 min until dark brown. If using a Dutch oven, preheat the pan and remove the lid after 20 minutes of baking.
Showing 16 comments
  • nikkinanna@outlook.com

    This sourdough is very tasty, will bake it again

  • Gumba

    I love this recipe. I use it as the base for deep dish pizza in a cast iron skillet prepared in the morning, put into a warmed oven (with oven off) and baked that night.

  • Bekki Hurley

    I have made this twice now and it is awesome!! The sprouted flour is so responsive and I am getting tremendous rise even with a cold final proof! Very pleased!!!

  • gingerbeardcookie

    Made this with the sprouted spelt flour and the white spelt flour and turned out great.

  • NBadihi

    By looking at it, makes me hungry and mouth watering. My husband made this, taste and smell great. I am not good at baking 🙁

  • Jm

    Hello! I’m excited to try this bread! I was wondering if you think I could sub half the white flour for more sprouted whole wheat flour? So add an extra 150g sprouted flour and only use 150g all purpose. Thank you!

  • allyssamarie10

    My dough seems very dry, unlike other sourdough recipes I’ve tried. While doing the folding after 1 hour, it was very tough. What is wrong and is there any way to fix this?

  • ydeboer47@gmail.com

    I made this last weekend with WOW results. Very rustic looking loaves with great flavour from the combined spelt and sprouted wheat as well as the autolyse method. Wish I could post a photo.
    I increased the ingredient % so my flour was 1000g. Salt remained at 2%. Used my 3 years old sourdough starter named Sam McGee. I increased the water so my hydration was 68%. Next time I’ll push it to 70%.

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