No Fuss Whole Grain Sourdough Bread Recipe (2024)

For this collaboration with King Arthur Flour, I needed to enlist our family pro...Dr. Daddy. Many years ago, before my mother died, she gifted a recipe book to my husband, King Arthur Flour Whole Grain Baking. He uses this book every week to bake bread for our family, though he adapted it. When the lovely folks at King Arthur reached out to me to collaborate, I was thrilled at what a perfect fit we make! By continuing to read, you are agreeing to my updated privacy policy as described here. This post contains affiliate links, and is sponsored by King Arthur Flour. I have updated this post to answer some questions, and to make some slight tweaks.

No Fuss Whole Grain Sourdough Bread Recipe (1)
It is as good as it looks

He based our family recipe on the 100% Whole Wheat Sourdough recipe found at King Arthur Flour, and on No Knead Sourdough Bread from Breadtopia. He made a no knead version of the King Arthur Recipe that we love, and made it so simple to bake!

No Fuss Whole Grain Sourdough Bread Recipe (2)
This is thecontainerthat we have kept our starter in for YEARS.

The recipe is extremely easy. I do not follow all the fussy instructions for dealing with sourdough starter. My jar of starter stays in the fridge 24/7. I take a half cup out of my starter supply for this recipe, and I add a cup of flour back in with enough water to incorporate it with the flour. That way, if I forget to put in the replacement flour, I should still have enough starter next time to make bread and keep the starter going. Then back in the fridge. No fuss.

No Fuss Whole Grain Sourdough Bread Recipe (3)
All the ingredients mixed together

The starter is the grandchild of the starter from King Arthurfrom my Mom via my sister. It is robust and delicious. Highly recommend. If you don't have one started, you can buy one from Amazon here.

This makes two loaves.


2 lbs whole grain wheat flour
1 Tablespoon Salt
1/2 cup sourdough starter
3 cups of water (may need an additional 3-4 ounces)

Mix all ingredients together. Likely, the dough will still be very dry. I usually add an extra 3-4 ounces of water (just under 1/2 cup) to get all the flour incorporated. I use this tool to mix the dough, and it reduces the time immensely. Cover the bowl and let it sit on your counter for 6-8 hours.

When this rise (proof?) is finished, prepare a large work surface with whole wheat flour. Scrape the dough out of the bowl and powder the top with flour as well. I like to use food grade disposable gloves at this point, because the dough is very sticky. Pat and spread the dough out into a rectangle that is a little under an inch thick. Fold it in thirds one direction and then fold it in thirds again. If you know the Kon-Mari folding method, you know how to do this!

I take sprinkle rolled oats over the top of the loaf and cover with a kitchen towel. After an hour, I set the oven to 500 degrees. Make sure your dutch ovens (or kloches if you are fancy) are in the oven when you set it. You want these bad boys HOT HOT HOT when it is time to put the bread in. I use an ancient Descoware dutch oven (enameled cast iron) and a pottery dutch oven.

When the oven reaches temperature, the dance of danger begins. Disposable gloves and silicone oven mitts are very handy right now. I cut the dough in half, open the oven door and remove the lids from the dutch ovens. The dough needs just a teensy bit of shaping to make it a round then plop it into the dutch oven and put the lids back on. Cook like this for 30 minutes. Then remove the lids, reduce the temperature to 450, and cook another 15 minutes.

Let the loaves cool on a rack and enjoy!


It is simple to vary the ratio of whole wheat flour to white flour. I just use what I have. A 50-50 mix is quite nice and does not require any changes to the recipe. My most recent loaves have been all white flour, and I had to reduce the amount of water quite a bit. Start with 2.5 cups of water and add more until the flour is incorporated. Remember, this is no-knead, so if you want a messy, wet dough that will have lovely huge holes in the final loaf, use all the water!

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The inscription from my mother to my hubs.

Every week when my hubby makes our bread, we always give one away. To a neighbor, a friend, as a thank you, or something just to pay it forward. What I didn't know, before I started working with King Arthur, is that they have a foundation. It's called Bake for Good, and if you bake, and give it away, they will donate a meal. It only takes a second to sign up at this link. Last week I went to a local school to learn more about Bake for Good Kids. You can see my video about it here!

Please leave me a comment to let me know how you like this recipe that our family loves!

Frequently asked questions:

  1. What do I do with the oats? They are optional. We use them to sprinkle along the top for garnish purposes only.
  2. What do we do with the discard? We make the most amazing pizza crust with it. So easy, and so delicious.
  3. Can you make this in other types of pans. YES. Use what you have, and here is how King Arthur recommends making it in loaf pans.

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No Fuss Whole Grain Sourdough Bread Recipe (2024)


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