WHOLEWHEAT
SOURDOUGH
PHOTOGRAPHY & STYLING BY TEE BAKER
From The Kitchen
- 3 cups whole wheat flour
- 1¼ teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar or 1 tablespoon plain Greek yogurt (for tang)
- 1⅓ to 1½ cups warm water (start with 1⅓, and add a little more only if needed)
Optional
- 1 tablespoon olive oil or honey (for softness and flavour)
- Seeds, oats, or herbs for added texture
Easier to buy but more rewarding to make, this whole wheat sourdough loaf will add rustic charm and love to your table.
How To Prepare:
1. Mix the Dough
- In a large bowl, whisk together the flour, salt, and yeast.
- Stir in vinegar/yogurt and 1⅓ cups warm water.
- Mix with a spoon or your hand — the dough should be soft and slightly sticky.
- Add more water (up to 1½ cups total) only if it feels too dry.
- Knead gently for 2–3 minutes to bring everything together.
- Cover the bowl and let the dough rest.
2. First Rise (1½–2 hours)
- Let the dough rise at room temperature until it doubles in size.
3. Preheat Oven
- If you’re using a Dutch oven, place it with the lid into your oven and preheat to 450°F (230°C) 30 minutes before baking.
- If you’re not using a Dutch oven:
- Place a baking sheet or pizza stone in the oven to heat up
- On a lower rack, place an empty metal baking tray (for steam).
4. Shape & Second Rise (30–45 mins)
- Turn the dough out onto a floured surface.
- Shape into a rounded loaf.
- Place on parchment paper or a floured surface, cover with a towel, and let rise again until puffy.
5. Bake (35–40 minutes)
- Dutch oven method:
- Place dough into the hot pot (on parchment if you have it or lightly greased if you don’t).
- Bake for 20 minutes covered, then 15–20 minutes uncovered until golden brown.
- Baking tray + steam method:
- Slide dough onto hot baking sheet or stone.
- Immediately pour ½ cup of hot water into the bottom tray to create steam.
- Bake for 35–40 minutes, until crusty and golden.
6. Cool
- Let cool for at least 30 minutes before slicing. This helps set the inside and improves texture.
7. Serve
- Serve with a slab of salted butter and eggs however you like them. Best eaten warm and slow, preferably barefoot in the kitchen.
Tee Baker is the founder and editor of The Spillbook. An MA graduate in screenwriting, her work spans cultural commentary and narrative-led digital storytelling across industries. She is the author of Bark & Ink (2020), a debut poetry anthology. Away from the page, she spends her time outdoors, often on foot or on horseback.
Behind the Pour