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Same Day Whole Grain Sourdough Artisan Bread


Artisan Sourdough bread recipes almost always call for all purpose flour or bread flour. Sometimes both. However, in my kitchen I like to mill my own grains for flour, so, an artisan loaf using freshly milled flour was a recipe I needed to perfect. Come along as I show you my recipe for this Same Day Whole Grain Sourdough Artisan Bread!

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I have been making sourdough bread for many years. Milling my own wheat berries for years has been very important to me in my kitchen, as well. However, I always cut the freshly milled flour with a little all-purpose or bread flour for a better rise and softer texture.

Back in the spring of this year, I decided to transition all of my flour to freshly milled. I was met with a few challenges along the way. I also still had a lot of all-purpose flour that I had bought in bulk back in the winter. So, I found myself still reaching for the all-purpose flour to make my bread.

Well, that flour is soon to run out, so, I know I had to come up with a good recipe for sourdough bread using only freshly milled flour.

In this recipe, I use organic hard white wheat berries. These are the ones I use:https://amzn.to/3XCWXQe

This is the grain mill I use: https://collabs.shop/rxide2

This loaf is a true artisan loaf in that it only contains flour, water, starter, and salt. I start the dough in the morning, let it rise for 4-6 hours, shape it, allow it to rise an additional 1-3 hours, then bake. So, it’s a true same day artisan loaf!

First thing in the morning, I mix all the ingredients in a large mixing bowl until I have a cohesive, smooth ball of dough. I cover it tightly, and, allow it rest for about 30 minutes. You will want to use active/fed starter for this recipe. Meaning it has been fed in the last 4-12 hours preferably. Or, it has been fed, become active, and has been in the fridge.

After 30 minutes, I will do a few stretch and folds. This will give the dough structure, which is very important when using 100% whole grain flour. To stretch and fold, simply grab a handful of the dough and lift it up and fold it back over itself. Turn the bowl and continue this until you’ve made back to the starting point. I try to do 3-4 of these stretch and folds in the first hour of the rise. After these, I cover tightly and allow to rise in a warm place for 3-5 more hours. It won’t exactly double in volume, but, you will be able to tell it has risen quite a bit and it will be bubbly and airy. After it has risen, DON’T DEFLATE THE DOUGH! You want to keep all those bubbles created from the fermentation process.

Prepare a banneton basket. I like to spritz mine with a little water and generously cover with white rice flour. White rice flour works remarkably well at preventing the dough from sticking to the basket. I also like to just let it do it’s second rise in a loaf pan. This makes it super easy to slice for sandwiches. It still has the crusty exterior and chewy crumb, just in a more familiar shape.

This is the banneton basket I use: https://breadtopia.com/store/breadtopia-banneton-oval/

A banneton basket is a special vessel for the second rise of your bread. It keeps the shape of the dough by not allowing it to spread out as it rises. You can use a colander lined with a floured tea towel. I have done this before and it works great.

Once your basket it ready, gently turn the dough onto a lightly watered work surface. Pull all the sides into the middle of the ball of dough and turn the dough over. Roll it around on the surface to build tension. Sprinkle with rice flour and turn top side down into the basket.

Cover tightly and allow to rise 1-3 more hours. You can put a dent in the dough after an hour or 2 with your fingertip and if it stays indented, it is ready to bake. If it jumps right back, give it a little more time.

In the last hour, place a dutch oven in the oven to preheat to 450 degrees F.

After 30 minutes, gently turn the dough onto a piece of parchment paper. If using a loaf pan you will not have to remove dough before baking.

It’s time to score the dough. I use a lame, but, you can use a razor or a very sharp paring knife.

Choose how you will score before you start. Then deliberately score deeply in at least on area for expansion. You can also do a few decorative scores just because it’s beautiful!

Carefully remove the dutch oven from the oven and remove the lid. Place the dough, using the edges of the parchment paper, into the dutch oven. Be careful! It’s amazingly hot! If using a loaf pan, put a oblong roasting pan in the oven instead and bake the same.

Put the lid back on and bake for 20 minutes.

Remove the lid and bake an additional 15-20 minutes until golden brown.

Allow to cool completely before slicing.

A few notes about whole grain sourdough bread: It doesn’t rise quite as much and it can be a bit denser than traditional artisan bread. But, the taste will more than make up for that! I promise!

See you soon!

Whole Grain Sourdough Artisan Bread

This bread uses only freshly milled whole wheat flour for a delightfully nutty flavor.
5 from 1 vote
Prep Time 5 minutes
Course Side Dish


  • 1 Large mixing bowl
  • 1 Banneton Basket
  • 1 Dutch Oven


  • 1 1/4 cup filtered water
  • 1/2 cup active sourdough starter
  • 3-3 1/4 cups whole grain flour
  • 1 1/2 tsp salt


  • Frist thing in the morning, mix all the ingredients in a large mixing bowl until the dough comes together and is a smooth ball of dough.
  • Cover tightly and allow to rest for around 30 minutes. After 30 minutes, perform 3-4 sets of stretching and folding in the first hour.
    After that, cover tightly and allow to rise for 3-5 more hours in a warm place until it becomes bubbly and airy. It doesn't exactly double, but, you will be able to tell it has risen.
  • Do not deflate the dough! Prepare a banneton basket by spritzing it with a bit of water and generously covering it with rice flour.
  • Gently turn the dough onto a lightly watered work surface. Pull all sides of the dough onto itself all the way around.
  • Turn the dough upside down and sprinkle with rice flour.
  • Place top side down in the banneton basket.
  • Cover tightly and allow to rise again for 1-3 hours.
    You will be able to test the dough to see if it is ready to bake by making an indention in the dough with your fingertip. If the dent stays, it's ready! If it springs back, give it a little more time.
  • In the final hour preheat the oven with the dutch oven inside to 450 degrees F.
  • After 30 minutes, turn the dough onto a piece of parchment paper and score with a lame or sharp paring knife. Being sure to score deep enough for expansion.
  • Bake with lid on for 20 minutes and lid off for an additional 15 minutes or until deeply golden brown.
  • Allow cool completely before slicing.

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