50% Whole Wheat Sourdough Bread - Easy, No Fuss Method

In my usual style, this is an easy, straightforward way to make a loaf of fifty percent whole wheat sourdough bread. Apart from the stretch and folds, there are no fancy techniques, just mix it, ferment it, shape it and bake it - all in one day. I hope you enjoy the video!

*Recipe*
Note that the volume measurements are metric and are approximate measures only - you may need to tweak this recipe to suit your own flours.

250g (just under 2 cups) stone ground whole wheat flour (unsifted - mine was freshly milled)
250g (1 and 3/4 cups) all purpose or 'plain' flour (I used Aldi band. Cheap as chips!)
8g (1.5 teaspoons) salt - any kind will do
416g (1 and 2/3 cup) water (this was an 85% hydration dough)
** Use less water if your whole wheat flour is sifted or isn't made from hard or high protein wheat - not all flours can take the same amount of water as my thirsty Australian hard white wheat! My flour was freshly milled at home too, so it does absorb a lot of water.
120g (1/2 cup) whole wheat or other sourdough starter
** I use my starter cold, straight from the fridge, even if it's a few days old. This starter for this video was 100% hydration.

*Method*
If you bake your loaf uncovered, it may need less time than if it's covered. The timing of baking also depends on your oven, and how dark you like your crust :)

♡ Thank you for your support ♡

*Copyright © Elly’s Everyday*

[EllysEverydaySoapMaking]

Thanks for watching, please see the video description for more information and links.

[kayleep]

I've been very reliably making Sourdough loaves with 400gr bread flour & 100 gr WW flour. I'm ready to try a 50%/50% loaf. You make it look so easy! So many bakers discourage going 50/50, let alone 100% whole grain, as many of your recipes are. Thanks for the encouragement & better nutrition!

[JahanSalehi]

My mother and I have both decided we like your sourdough baking videos better than anything else on YouTube. You're just incredible. No fuss, no muss, just lovely bread. We've now adapted our "Artisan Bread in 5 Minutes" recipes and timing to your (even simpler) techniques, and our loaves are better than ever. Thank you very much!

[dianeprado]

I made this today and it came out beautifully. I used bread flour and whole wheat flour and baked in Dutch oven. Other than that, I did follow your directions. As usual, your easy to follow and quite relaxed instructions made my sourdough a success. I’ve used your easy no knead sourdough recipe weekly, foe 6 months and never had it fail.

[JacobOverney]

This has been my go-to loaf for the past few weeks! Always had issues with making a 50/50 loaf but this recipe has worked every time. The steps are really clear and easy to follow. Thanks so much 🙏🥖

[whiteshadowfare]

just started my sourdough journey 5 months ago. Before that I only used 100% whole wheat I ground myself. This 50/50 blend seems like a good starting point to get me closer to that 100% fresh ground wheat. Thanks for this video, you have inspired me to move on from my 33% blend I am baking now. Your crumb is beautiful!

[tm]

Your shaping with spray of water only, no scraper, and simple rolling and tucking, all show better skills than many other so-called experts on YouTube. Single temp all the way very cool also. Thanks for the video!

[goanywhere]

I love your laid-back style and simple approach to SD bread baking. And I've ordered one of those roasting pans. 😁

[vicroberts]

Well done! I am in the UK. Until I watched your video I had never baked. I am a 78 year old man who just loves what you do and your style! Following your instructions I have made 5 SD loaves in the last 2 weeks which were wonderful. Thank-you so much. I will bake your bread until I drop - assuming my wife allows it! Thanks Elly.

[sandraarvizu]

That is a great looking loaf of bread 🥖 I’m trying to teach my niece how to bake bread, but she lives far away. I told her to follow you because you keep things simple and get great results!! I’ll send her this video!! Thanks for all you do 🥰

[kiweekeith]

Cheers from Christchurch .... Just Love All your vidclips .... You make it just so 'Simple', so well explained and demonstrated. Thanks for your really inspirational input. Keep well and Stay Safe .... Cheers from NZ

[karinasummers]

Thank you Ellie !! Love how simply you demonstrate how to make your sourdough bread!! Stay blessed

[ndchancecreationsbychrist]

Yahoooo, tried AGAIN today with
MUCH LESS water and have a PERFECT sourdough ...thank you thank you 🙏

[madelinkoh]

Hi Elly, I really like the way you handle the dough at the final stage of shaping, no flour at all on the board. I followed your method at this stage and am very satisfied. I use to put lots of flour on the board during shaping, is so messy and my god, so difficult to handle. Lots of thanks for showing us. Love from Malaysia.

[bwkinfp]

Many thanks for this video and recipe/process for 50% whole wheat/ 50% all purpose sourdough. I started making the bread yesterday. Knowing that different flours absorb water differently, I didn't add all the water at once in the mixing phase, but didn't actually measure how much water made it into the mix and how much was left. After a couple of rounds of stretch & folds, 30 minutes apart, my dough felt a little stiff and I realized I hadn't added enough water. I figure I was only at around 68% hydration! I began adding more water and trying to incorporate it. It seemed like I had added too much water then and was breaking apart all the strength that had already been developed; It was very sloppy, but I couldn't bear the thought of scrapping it all. After several minutes of kneading and folding in the bowl, most of the water seemed to be incorporated. I think I ended up at around 80% hydration. I did 4 more rounds of stretch & folds about 45 minutes apart and by then the dough felt surprisingly nice. I ended up doing pre shape/ shape process and put dough loaf in fridge overnight. I baked it up this morning in an old roasting pan for 45 minutes at 430 f. I did not take the lid off. I'm ecstatic at how beautiful the loaf looks and smells, especially since I thought all may have been lost yesterday! Obviously and thankfully, it is a very forgiving recipe and process! ~ Thanks again & Peace

[Mythmaker_theAnimator]

Wow even Australia has a bread flour shortage issue! Anyway, thanks for another nice video. I love your voice and your process, nice balance of good practice but also simplicity!

[cindymitchell]

I finally made this recipe and am overjoyed. Thx so much. I purchased a starter packet because I didn't ever get a good result on my rises. And I should have purchased a starter years ago. Many thx and blessings.

[daisysmum]

I’ve made this recipe twice and am very pleased with the results. In Canada our wheat is high in protein as well and therefore I find it quite thirsty too. This is my new go to sourdough bread recipe. 🥖 ❤️

[gabe]

There is something so wholesome and calming about your content. I appreciate you.

[RJT]

I made this recipe today and it turned out FABULOUS! I love the way you provided easy instructions and an uncomplicated way of doing everything. I subscribed to both of your channels and look forward to making more of your bread recipes. Thanks so much.💛💛💛