A beautiful loaf of fresh whole grain sourdough sits atop a cutting board just waiting to be cut.

Honey Whole Grain Sourdough Bread

This soft and chewy honey whole grain sourdough loaf is naturally leavened, sweetened with a touch of real honey and studded with malty whole grains.

Course Baking, Bread, Breakfast, Dinner, Side Dish
Cuisine American, Traditional
Keyword Boule, Fermented, Sourdough
Prep Time 5 minutes
Cook Time 40 minutes
Fermenting Time 16 hours
Total Time 45 minutes
Servings 12
Author Butter For All


  • 250 Grams Sourdough Starter about 1 cup of stirred down 100% hydration starter
  • 240 Grams Organic Triple 200 Whole Wheat Flour about 2 cups
  • 120 Grams Organic Spelt Flour about 1 cup
  • 120 Grams Organic Emmer Flour about 1 cup
  • 90 Grams Organic 7 Grain Cereal about 1/2 cup
  • 70 Grams Organic Einkorn Flakes about 1/2 cup
  • 76 Grams Raw Honey about 1/4 Cup
  • 14 Grams Salt 2 teaspoons
  • 400 Grams Filtered Water 1 3/4 cups


The day before you wish to bake:

  1. Combine all the ingredients into a large glass bowl and stir them into a shaggy dough.

  2. Wet your hands and knead the dough in the bowl until it comes together and all the ingredients are well incorporated. Let the dough rest for 10 minutes.

  3. Wet your hands and start the stretch and fold process. Stretch and fold the dough in at least four directions. Let the dough rest for 10 minutes.

  4. Repeat the stretch and fold process up to 6 more times, resting the dough for at least 10 minutes in between.

  5. Cover the dough and let it ferment overnight or for at least 8 hours.

The next morning:

  1. Wet your hands and do a single round of stretch and fold in the bowl to remove the gasses and "punch down" the dough. Let the dough rest for 5 minutes.

  2. Prepare your banneton with a coating of non-glutenous flour. I use sprouted whole wheat.

  3. Remove the dough from your bowl to a work surface. Dampen your hands and shape the dough into a tight round ball. For video instructions click here.

  4. Rest the dough seam side down for 5 minutes. 

  5. Transfer the dough to your prepared banneton seam side up. Sprinkle the seam side with flour and cover the banneton securely.

  6. Let the dough proof until almost double and cresting the banneton basket. This step can be done at room temperature (usually 2-4 hours) or in the refrigerator (4-12 hours).

  7. Preheat your oven to 450°. Place your Dutch oven in the center of the oven to preheat. 

  8. Transfer the proofed dough to a piece of parchment paper by placing the paper over the basket and inverting it.

  9. Score the dough with a sharp razor.

  10. Once preheated, remove the lid of the Dutch oven and lift the dough by the paper and set it in the dutch oven.

  11. Cover the Dutch oven and bake for 25 minutes undisturbed.

  12. Remove the Dutch oven lid and continue baking for 15 minutes.

  13. Remove the Dutch oven from the oven and lift the boule out of the oven by the paper. Remove the parchment and cool the loaf on a wire rack.

  14. Wait for the bread to completely cool before cutting!