Whole Grain Sourdough Bread - Part 2 Recipe Video

The longer, slower proofing times really help bring out maximum flavor in the grains.


Difficulty LevelEasyHealth IndexAverage
VegetarianMain Ingredient


 Whole wheat flour2 Cup (32 tbs)
 Starter1 Cup (16 tbs)
 Water1 1⁄4 Cup (20 tbs)
 Spelt flour170 Gram
 Rye flour85 Gram
 Salt13 Gram
 All purpose flour250 Gram

Nutrition Facts

Serving size

Calories 848 Calories from Fat 42

% Daily Value*

Total Fat 5 g7.3%

Saturated Fat 0.67 g3.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1654.4 mg68.9%

Total Carbohydrates 174 g57.9%

Dietary Fiber 20.7 g82.9%

Sugars 2.2 g

Protein 30 g60.5%

Vitamin A 0.2% Vitamin C 0.2%

Calcium 7.1% Iron 56.7%

*Based on a 2000 Calorie diet


Remove the dough from the refrigerator.
Remove it from the mixing bowl.
Shape the dough into a ball.
Apply pressure downward.
In a basket, sprinkle regular flour, and rice flour.
Place dough in the basket upside down position.
Sprinkle with flour on top of the dough.
Cover for 5 hours.
Place the dough in a oven safe pan, cover with a lid.
Preheat oven to 485 degrees F.
Place the dough in the oven for 45 minutes.
Remove the lid after 30 minutes, bake for another 15 minutes.
Put the bread on a wire rack, let it cool.
Slice your bread, enjoy.

Editors Review

Good bread begins with a good dough. In this recipe video, the chef tells you how you can bake sourdough bread to perfection using the dough. Just follow the instructions properly and you will know what a cinch breaking a whole grain bread is. Try it to know it.