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Whole Grain Sourdough Sandwich Bread


If you are new to milling your own wheat, you may be wondering how to make a soft, sourdough bread with this freshly milled flour. Well, I have the recipe for you! Soft, flavorful, and perfect for sandwiches and toast, this whole grain sourdough sandwich bread checks all the boxes!

2 loaves of bread on a cooling rack

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When I first started milling my own flour, I wasn’t very successful in making sourdough bread with the fresh flour.

I spent countless hours working on techniques and ratios.

Eventually, I cracked the code for soft sourdough bread products with a good rise after employing a few techniques.

A slice of bread showing the crumb

It can be discouraging when you first start something new in the kitchen that takes time to learn and perfect.

Sourdough on it’s own can be challenging. Adding freshly milled flour to the mix can make the task seem like an uphill battle.

I’m here to ease your frustration in that department.

This bread if perfect for the beginner whole grain sourdough baker.

The recipe is in grams, so, there is guessing on the ingredient amounts.

I wanted to make this recipe for those who just want to have a soft, yummy loaf of sourdough bread made with freshly milled flour.

2 loaves of bread, one sliced with a cup of wheat berries in the foreground.

Why would you want to grind your own wheat?

Store bought flour has been sifted of all the nutrients and healthy oils to make it shelf stable. Essentially making it a “dead” flour.

When you grind your own flour, it is as fresh as it will ever be and as nutritious as it can be.

The wheat berry contains 3 parts: The bran, the germ, and the endosperm.

In store bought bread the germ and bran are sifted out leaving only the endosperm.

This is white flour. The parts removed are what give whole grain flour it’s brown hue.

The germ and bran contain a plethora of vitamins and minerals. 40/44 essential nutrients to be exact!

wheat berries in a wooden cup in hand

As you can see, bread made with fresh flour is the healthiest option there is!

Now, add the process of sourdough to this already healthy bread and you knock it out of the park!

The process of sourdough ferments the dough making the vitamins and minerals more easily available for the body to process.

If you are new to sourdough and freshly milled flour, this recipe will be your go to as you learn the process!

shot of the end of a loaf of bread showing the air bubbles in the crust.

What you will need for this recipe:

  1. Water.
  2. Sourdough starter.
  3. Salt.
  4. Olive oil.
  5. Honey.
  6. Freshly milled flour.

Step by step instructions for making this bread:

Mixing the dough:

Using a kitchen scale, weigh out 900 grams of wheat berries of your choice. I use 600 grams of hard white wheat and 300 grams of Kamut.

Grind your wheat berries in a grain mill. This is the one I use and LOVE: https://collabs.shop/rxide2

bread dough rising in a loaf pan

Place the bowl of a stand mixer on the kitchen scale and tare it.

Weigh out 500 grams of lukewarm water and 100 grams of sourdough starter.

Put the bowl on the stand mixer and add the flour. This is the stand mixer I use: https://collabs.shop/xmipvy

Mix just until combined.

Soaking the flour:

Cover and allow to soak for 30 minutes.

After 30 minutes, remove the cover.

Place a small bowl on the scale and weigh out 50 grams of olive oil and 50 grams of honey.

Pour into the stand mixer bowl along with 2 tsp of salt.

Start mixing on speed 2.

Kneading the dough:

It will be a bit loose at first but after about 1 minute of mixing the dough will come together.

At this point, put the lid on and allow it to knead at speed 2 for 8-10 minutes.

Meanwhile, grease 2 loaf pans. I use these: https://amzn.to/4bUM8j6

Once the dough has kneaded, remove it from the bowl onto a work surface.

sourdough starter overhead shot

Fermentation time:

Divide the dough into 2 equal parts.

Flatten the dough and roll it up into a log shape. Place into the prepared loaf pan.

Repeat for the other half of the dough.

Allow to rise at room temperature until it tops over the rim of the pan. This time will vary widely depending on the temperature and maturity of your sourdough starter.

With my starter, it will take between 4-6 hours.

Baking the bread:

Once it has risen, preheat the oven to 350 degrees F.

Alternatively, you can let the dough rise to near the top of the pan and put the loaves in the fridge for a long, cold fermentation period. The dough can be left in the fridge for several days before baking.

Bake the loaves in the preheated oven for 35-40 minutes or until an instant read thermometer reads at least 195 degrees F.

Allow the loaves to cool on a cooling rack until completely cooled before slicing.

After slicing you can store these loaves at room temperature for up to a week or in the freezer for up to 6 months.

shot of bread sliced
What if my dough doesn’t rise?

It could be a variety of things that is causing a sluggish rise. The age of your starter is the most common culprit. It will take quite a bit longer for a young starter to rise bread. Just have patience and put it in a warm spot. It will eventually rise.

Can I omit the honey?

Yes, you can leave out the honey all together if you choose. It won’t affect the outcome of the bread.

Can I use ancient wheat for this recipe?

You can, however, keep in mind that ancient wheats act differently than modern varieties. Knead a little less and know that the dough will be stickier than with modern wheat. I suggest add a portion of ancient wheat and a portion of modern wheat for the best results.

2 loaves of bread, one sliced with a cup of wheat berries in the foreground.

Whole Grain Sourdough Sandwich Bread

Yield: 2 loaves
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 8 hours
Total Time: 8 hours 45 minutes

A slightly sweet and delicious loaf of sourdough sandwich bread made with freshly milled flour


  • 500 grams lukewarm water
  • 100 grams sourdough starter
  • 900 grams wheat berries of your choice
  • 50 grams olive oil
  • 50 grams honey
  • 2 tsp salt


  1. Weigh the wheat berries on a kitchen scale.
  2. Grind the berries in a grain mill.
  3. In the bowl of a stand mixer, add the water, sourdough starter, and freshly ground flour.
  4. Mix until combined.
  5. Cover and allow to soak for 30 minutes.
  6. Add in the oil, honey, and salt.
  7. Mix until combined.
  8. Knead on speed 2 for 10 minutes.
  9. Divide dough into 2 equal parts.
  10. Roll each a part into a log shape.
  11. Place each log into a greased loaf pan. I use an 8.5x4.5 cast iron loaf pan.
  12. Cover and allow to rise until it tops the pan.
  13. Preheat oven to 350 degrees F.
  14. Bake for 35 minutes or until the internal temperature is at least 195 degrees F.
  15. Cool on a cooling rack completely before slicing.


This bread freezes remarkable well. After slicing the cooled loaf, place in a plastic bread bag and put in freezer for up to 6 months.

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Nutrition Information
Yield 20 Serving Size 1
Amount Per Serving Calories 79Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 234mgCarbohydrates 12gFiber 2gSugar 2gProtein 2g

This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.

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One Comment

  1. Thank you, Mary, for this recipe. I’ve been a sourdough bread baker for a while now, but have just recently started to mill my own flour. This recipe is the best I’ve tried to use freshly milled flour and no commercial yeast! It turned out delicious! I give it 5 stars for sure … just couldn’t see the stars anywhere to do that… sorry. Just a note that may be helpful to some… I only needed 700 g of flour to get the dough to the right consistency. I used all hard white… my starter is years old… and the weather is warm and humid right now 😊 I appreciate all you cover on your channel and have learned so much. Thank you and God bless you! Kathy

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