Whole Wheat Sourdough Bread (2 Ways!) Classic + Honey Oat

Whole Wheat Sourdough Bread (2 Ways!) Classic + Honey Oat

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Classic + Soft Honey Oat Version

If you’ve ever wanted to bake a hearty, wholesome sourdough loaf that actually tastes amazing—not dense, not dry, not overly sour—this is the recipe for you.

And even better? I’m giving you two delicious versions in one:

✨ A classic whole wheat sourdough with that rich, nutty flavor
✨ A soft honey oat version that’s slightly sweet, tender, and absolutely irresistible

Both use the same base dough, so once you learn this, you can switch it up anytime depending on what you’re craving.

🍞 Why You’ll Love This Recipe

  • Uses simple, real ingredients
  • Flexible: one dough, two variations
  • Packed with flavor (no bland whole wheat here!)
  • Perfect for toast, sandwiches, or just warm with butter

🧺 Ingredients (Base Dough)

  • 100g active sourdough starter
  • 350g warm water (around 74–78°F)
  • 280g bread flour
  • 220g whole wheat flour
  • 10g salt

🍯 For the Honey Oat Version (Optional Add-In)

  • 30g honey
  • 40g rolled oats
  • Extra oats for topping

👉 If you’re making the classic version, just skip these.

🥣 Step-by-Step Instructions

1. Mix the Dough

In a large bowl, combine:

  • Starter + water (mix until cloudy)
  • Add flours (and honey + oats if using)

Mix until a shaggy dough forms.

Cover and let rest 30–45 minutes.

2. Add Salt

Sprinkle salt over the dough and gently mix until incorporated.

3. Stretch & Folds

Over the next 2 hours, perform 3–4 sets of stretch and folds:

  • About every 30 minutes
  • You’ll see the dough become smoother and stronger

4. Bulk Fermentation (THIS is the key 👀)

Let your dough rise at 74–78°F until:

  • About 75% larger (not doubled!)
  • Slightly domed on top
  • Light, airy, and jiggly

This usually takes 4–6 hours, depending on your kitchen.

👉 Watch your dough, not the clock.

5. Shape

  • Turn dough onto a lightly floured surface
  • Pre-shape and rest 15–20 minutes
  • Final shape into a tight boule or batard

6. Optional: Add Oat Coating

For the honey oat version:

  • Lightly dampen the surface of the dough
  • Roll or sprinkle oats on top

7. Cold Ferment (Flavor Magic ✨)

Place dough into a floured proofing basket.
Cover and refrigerate 12–18 hours.

8. Bake

Preheat oven with Dutch oven to 475°F

  • Score cold dough
  • Bake covered: 20 minutes
  • Uncover: 20–25 minutes until deep golden brown

Let cool before slicing.

🧠 Pro Tips for Success

  • Whole wheat absorbs more water → dough may feel tighter at first
  • Oats soak up moisture → add 10–20g extra water if needed
  • Don’t rush bulk fermentation—this is where structure develops
  • Expect a slightly tighter crumb than white sourdough—that’s normal

🍞 Classic vs Honey Oat: Which Should You Choose?

Classic Whole Wheat

  • More rustic
  • Deeper, nutty flavor
  • Perfect for savory pairings

Honey Oat Version

  • Softer and slightly sweet
  • Great for toast, butter, or sandwiches
  • Crowd favorite (especially for non-sourdough lovers!)

💛 Final Thoughts

This is one of those recipes that proves whole wheat sourdough doesn’t have to be dense or boring.

Once you get the feel for the dough, you can:

  • Adjust sweetness
  • Add seeds or mix-ins
  • Or create your own signature version

And that’s where the real sourdough magic happens ✨

DOWNLOAD the Recipe HERE

You May Also Love

If you enjoyed this cozy cold brew sourdough, here are a few more reader-favorite recipes from Sourdough Sorcery that bring that same warm, bakery-style magic to your kitchen:

Whether you’re in the mood for something classic, indulgent, or a little unexpected, there’s always another delicious sourdough adventure waiting for you.

Bake in Style with My Sourdough Sorcery Aprons

If you're going to make a little floury magic in the kitchen, you might as well do it in style. My Sourdough Sorcery aprons are designed for comfort, durability, and a touch of sourdough charm while you bake.

✨ Check out the aprons here and bring a little extra sorcery to your kitchen.

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FAQ's

Can I make this 100% whole wheat?

You can, but expect a denser loaf. This blend gives you a better balance of structure and softness.

Why didn’t my dough rise properly?

Most likely causes:

  • Starter wasn’t strong enough
  • Dough wasn’t warm enough
  • Bulk fermentation was cut short

Can I skip the cold ferment?

You can, but you’ll lose a lot of flavor. Even 8–12 hours in the fridge makes a big difference.

How do I make it softer for sandwiches?

Use the honey oat version and consider swapping an additional 30–50g whole wheat flour for bread flour.