Sourdough Wheat Bread Recipe -
Sourdough Wheat Bread Recipe
  • READY IN 3+ hrs

Sourdough Wheat Bread

Recipe by  

"A whole wheat sourdough bread for the bread machine. The whole wheat flour adds a nice flavor and texture to your basic sourdough bread."

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Ingredients Edit and Save

Original recipe makes 1 1/2 pound loaf Change Servings
  • PREP

    5 mins
  • COOK

    3 hrs

    3 hrs 5 mins


  1. Add ingredients in order suggested by your manufacturer. Select whole wheat setting.
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2003

I used a sourdough starter made with whole wheat flour-no white flour and followed the rest of Mari's recipe; it was just great! Sincerely Dorothy Gamouras

Most Helpful Critical Review
Jan 25, 2004

Tried it 3 times, failed it 3 times. Makes a very heavy bread that is uncooked in the middle. Taste was quite good, though, but you gotta like heavy mid-uncooked bread to like this one... Somebody can help me (I've already tried to add a bit more water to make the bread rise higher, but it didn't help!)?

Jan 06, 2003

This made a great bread. I had to use almost double the amount of starter called for though, and it took quite a while to rise. Will definately use again.

Jan 06, 2003

This has a wonderful soft chewy texture! Great flavor. Just the right amount of whole wheat flour.

Jul 21, 2009

I'm working my way through all the bread machine recipes on this site and this is beyond the worst. It only cooked on the bottom, the middle was gummy and the top was dough. I'm trying to finish it up in the oven and save this mess. Tweaking may help it, but I will never try this recipe again to find out...not when there are several recipes turned out very nicely!

Jul 17, 2009

For some reason there wasn't enough moisture in the dough when it was mixing in the bread machine. It was crumbly and wouldn't form into a ball. I had to add about 1/2 cup of milk to make the right consistancy. Maybe my starter was thicker than usual. The dough seemed really heavy at first but when it rises, it is much lighter.

Aug 28, 2011

I did have to add quite a bit more water, but once the dough attained the right consistency (depends on the hydration of your starter- mine is thick) this bread came out PERFECT! Nice texture, neither too dense or light, and a flavor to die for. I did have to bake in the oven (350 for 35 min) as the whole wheat setting on my bread machine decided not to work, so I selected dough cycle, then removed and punched down slightly. Added to bread pan and let rise until doubled. YUM!

Oct 15, 2008

Wasn't very impressed.


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  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 39.8 g
  • 13%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 169 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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