Easy Wholemeal Sourdough Recipe for Everyday Home Bakers

I’ve been working on a simple, no-fuss sourdough method that fits easily into everyday life, and this one has been a reliable, consistent loaf.

This version uses a mix of wholemeal and high-grade flour. Today I used 150g (about 33%) wholemeal, with the rest high-grade. It gave a nice balance of flavour without being too heavy, and I think I’ll gradually increase it to around 50% as I become more confident.

I also use the scrapings starter method, which means no regular feeding, no discard, and very little waste. It keeps things simple and suits my routine well.

I like white sourdough, but I prefer a bit more substance, and wholemeal makes it more satisfying. This mix works well for now, and I’m hoping to slowly increase the wholemeal and eventually try a rye loaf once I’m more confident.

If you want to add sesame seeds, I highly recommend it for extra flavour. Lightly spritz the dough with water just before scoring, then place the top side down onto a plate of sesame seeds so they stick before baking. Then score and bake in the usual way.

Starter – Simple Scrapings Method

I use a rye starter. It’s strong, dependable, and handles a bit of neglect without any trouble.

Instead of feeding regularly, I:

Keep a small amount (scrapings) in a jar in the fridge
Feed it only when I need it
Leave it out the night before
Take what I need
Put the jar with the remaining scrapings straight back in the fridge

No daily feeding and no discard.

Day 1

Step 1: Feed Starter (Night Before)

Take starter from fridge
Add:
- 50g room temperature water
- 50g rye flour
Mix into a paste
Scrape down sides
Mark the level on the jar
Cover and leave overnight at room temperature

Day 2

Step 2: Make the Dough

By morning, the starter should be bubbly and risen.

Add to bowl:
- 100g starter
- 325ml warm water (around 22°C), whisk together
Add:
- 225g high grade flour
- 225g wholemeal flour
- 8g salt
Mix into a rough dough, cutting and folding using the scraper
Lightly spritz with water
Cover and rest 1 hour

Step 3: Stretch and Folds

Always keep the dough seam side down when resting. When turning it out of the bowl for stretch and folds, turn it seam side up and only fold into the seam side.

First Fold

Lightly wet hands, dough, and bench
Stretch and fold 12–16 times
Shape into a ball
Cover and rest 1 hour

Second Fold

Repeat
Stretch and fold about 6-8 times
Rest 1 hour

Third Fold

Repeat
Press gently
Stretch and fold about 6-8 times
Rest 1 hour

Step 4: Pre-Shape

Lightly flour bench
Turn dough out (upside down)
Fold edges in (about 6 folds)
Shape into a ball
Cup gently to tighten
Dust top with flour
Cover and rest on bench 1 hour

Step 5: Final Shape

Turn dough upside down
Gently stretch and fold 4–5 times
Shape into a tight ball
Place into a floured bowl (seam side up)
Dust top with flour
Place in fridge overnight
Leave uncovered

Day 3

Step 6: Bake (Dutch Oven Method)

Preheat oven and Dutch oven to 220°C for 40 minutes
Turn dough onto baking paper
Brush off excess flour
Score the top
Carefully place into hot Dutch oven
Spritz with water
Bake:
- 20 minutes with lid on
- 20 minutes with lid off
Remove and cool on a rack

Hydration Note

Standard: 320ml water
If using 100% wholemeal flour, add about 20ml extra water
Note to self: use scalding method for rye loaf

My Notes

This loaf turned out really well. The dough handled nicely and wasn’t overly sticky, which has been an issue when using rye blends.

The crumb was soft with good structure, and the flavour had a gentle wholemeal depth without being heavy.

Using 150g wholemeal felt like a good balance — enough character, but still light and easy to work with compared to a fully wholemeal loaf.

Always keep the dough seam side down when resting. When turning it out for stretch and folds, flip it so the seam is on top, then fold only on the seam side.

Basker’s Opinion

He liked the flavour and said it had a nice balance, not too dense. He enjoyed it slightly warm with butter. The next day, he said it toasted well and still had a soft centre.