100% Whole Grain Sourdough Bread

How to make a 100% whole grain sourdough bread with spelt, red fife, barley or rye flour

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This 100% whole grain sourdough bread is a rich and delicious. It is perfect sliced fresh with butter or toasted for breakfast. It can be made with rye, barley, spelt or whole wheat. See the section above for more information.




  1. Warm the water to approx. 32-35 C / 90-95 F, and mix with the flour. Leave the flour to hydrate for 15-30 minutes.
  2. Using the pincer method, mix in the sourdough starter, salt and yeast. The dough should be stiff but not dry. If needed add a bit more water or flour.
  3. Allow to rise in a warm location until doubled in volume (about 5 hours). Use the dough folding procedure 3-4 times during this rise (see notes).
  4. Place the dough on a well floured surface and cut into 2 equal pieces.
  5. Gently shape the dough into a ball, using flour as needed, but avoid kneading.
  6. Place the dough balls in floured baskets, then place in an air-tight container and leave it in the refrigerator overnight. (I use bowls lined with floured tea towels with dinner plates on top of the bowls.)
  7. Preheat oven to 500 F (250 C).
  8. Bake for 30 minutes covered (if using a dutch oven) then cook uncovered until dark brown (about 20 minutes).
  9. Cool on a rack before slicing.


Keywords: dairy free, egg free, vegan, fall, 10 ingredients or less, winter, red fife, spelt, barley, rye, kamut, einkorn, emmer