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Soft Whole Wheat Sourdough Bread

April 11, 2025

24 hours

medium

2 loaves

Soft Whole Wheat Sourdough Bread – Perfect for Sandwiches

This is the golden, nutty loaf I bake on repeat — always two at a time: one to enjoy now, and one to freeze or share with a friend. It’s soft on the inside, crusty on the outside, and full of that earthy whole wheat depth that makes it the perfect canvas for just about anything.

Soft whole wheat sourdough bread is my go-to loaf for sandwiches, toast, soup dipping, and yes… for the famous PB&J that earned its spot in Mr. Squeeze’s hall of fame.

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One bite in, and Mr. Squeeze was suddenly 8 years old again—wide-eyed, jelly-lipped, and totally smitten.
This loaf? Sandwich-worthy. Memory-making. The kind you never forget.
👉 Peek inside our PB&J moment.

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This bread is more than a recipe — it’s a rhythm. A ritual. The kind of bake that makes your house smell like home, even before it’s done proofing. And while the rise isn’t as high as a white sourdough, the flavor more than makes up for it.

Every slice feels like a quiet triumph, especially after those early days when I was just learning to bake through grief. Now, it feels like a celebration. One that gets devoured quickly, crumb by crumb, by the people (and fluffy pups) I love the most.

This is the loaf that made Mr. Squeeze pause mid-bite and say, with peanut butter on his mustache,

“This is the sandwich of my life.”

So here it is — soft whole wheat sourdough. Naturally leavened. Comfort-baked, Crumb-crusted. And 100% Squeeze-approved 🧸💛

✨ What It Tastes Like — And How It Feels

This bread tastes like a warm kitchen on a slow Sunday.
It’s nutty and soft, with a gentle chew and a hint of sweetness from the whole wheat. The crust sings when you slice into it — crackly and golden — and the inside? Tender and pillowy with that beautiful sourdough tang tucked in like a secret.

It’s grounding. Nourishing. Like something your soul was waiting for—
A hug… but with a golden crust.

Spread it with salted butter and jam, dip it into a warm bowl of soup, or turn it into the best PB&J of your life. However you eat it, this bread brings a quiet kind of joy. One that lingers long after the last crumb.

And that, to me, is the real afterglow. 🥖💛

Why You’ll Love & Benefit from These Ingredients 🍵✨

🌾 Whole Wheat Flour – Adds fiber and a richer flavor profile.

🥖 Whole Wheat Flour – Rich in nutrients and flavor; gives a hearty, earthy bite
🌾 Bread Flour – Boosts rise and chewiness for that perfect sandwich slice
💛 Marquis + Tam 00 Blend – Beautiful flavor from Barton Springs Mill, with a balanced crumb and golden crust
✨ Sourdough Starter – Gut-friendly, naturally leavened, and full of character

Overhead view of two wooden bowls filled with peanut butter and strawberry jam, styled simply for a rustic and delicious PB&J scene
Wooden bowl of creamy peanut butter with whole wheat sourdough bread blurred in the background
Two spoons just dipped in strawberry jelly resting on wooden table next to sourdough whole wheat bread with peanut butter on it
Half-cut whole wheat sourdough bread showing soft, airy crumb
Whole wheat sourdough bread with a slice topped with peanut butter and jelly
Close-up of soft whole wheat sourdough bread crumb texture

Looking for more comforting, flavor-packed meals? Check out our [other recipes here]!

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Ingredients

Adjust Servings
200 g of active starter
750 (save 50g for salt) g filtered water
400g g Marquis Whole Wheat Flour (Barton Springs Mill)
300 g Tam 00 Flour (Barton Springs Mill)
300 g King Arthur Bread Flour
20 g fine sea salt
Flour to Feed Starter
50g Barton Springs Mill Butler's Gold Flour (certified organic) Whole Wheat
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Nutritional Information

180 Calories
35g Carbs
6g Protein
0.5g Fat
2g Fiber

Directions

1.

Feed Your Starter (this recipe makes 2 loafs)

Combine 50g whole wheat flour, 50g king Arthur Bread Flour, and 100g water. Stir and let it double and becomes active.
Fail-proof sourdough bread recipe A collection of sourdough essentials, including Barton Springs Mill Butler’s Gold flour, a container of bread flour, an active sourdough starter in a glass jar, and a digital scale, set on a kitchen counter.
To feed my starter, I use Barton Springs Mill: Butler's Gold Flour whole wheat and for the 50g of Bread Flour I use King Arthur Bread Flour. I always use filtered water.
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2.

Once Starter is Active - Mix the Dough (makes 2 loafs)

In a large bowl, mix 200g of your bubbly starter with 7000g water until dissolved then combine the flours. Stir until no dry bits remain. Let it rest, covered, for 30 minutes (autolyse).
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3.

Cover & Rest

Rest for 30 mins
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4.

Add Salt & the saved 50g of water

Gently mix in 20g salt and the 50g water, ensuring everything is combined. Mix by hand until fully incorporated—this may take a few minutes and feel sticky, but it’s all part of the process.
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5.

Cover & Rest

Let it rest for 30 minutes
Resting Sourdough Dough – Fermenting with a colorful shower cap waiting patiently for the Perfect Rise
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6.

Bulk Fermentation

Over the next 4-5 hours, perform 3–4 sets of stretch and folds, spaced 30 minutes apart. Cover the dough and let it rise at room temperature until puffy and slightly domed.
Fail-proof sourdough bread recipe Bowl of bulk-fermented sourdough dough with butter and jam on the side, prepped for first shaping.
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7.

Divide & Preshape

Turn the dough out onto a floured surface. Divide if making two loaves. Preshape into loose rounds and let them rest for 20–30 minutes.
Two shaped sourdough loaves resting on the countertop before being placed in bannetons for their final proof.
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8.

Final Shape & Banneton

Cover and refrigerate overnight (8–12 hours) for a cold fermentation.
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9.

Preheat & Score

Heat oven to 450°F, Preheat oven with the bread pan inside for an hour. You want the bread pan HOT. Meanwhile, turn the dough onto parchment paper, dust lightly with rice flour.
Fully proofed sourdough dough resting on parchment paper, ready for scoring to create a beautifully golden, crispy crust.
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10.

Score It Like a Pro

Score like a pro—or a wanna-be pro! Hold your blade at a 45-degree angle to achieve that perfect golden ear. Get creative with your design!
A beautifully scored sourdough loaf featuring an intricate wheat stalk design, ready for baking.
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11.

Bake to Perfection

Bake 20 minutes covered, then 20-25 minutes uncovered for a deep, crackling crust.
Freshly baked sourdough loaf with a golden, crackly crust, resting on a wooden surface, waiting to be sliced.
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12.

Let It Rest & Crackle

The hardest part? Waiting. As tempting as it is to slice right in, that golden crust is still settling, and the crumb inside is finishing its magic. Cutting too soon could leave you with a gummy center! But trust me—if you let it rest, the reward is worth it.
Close-up of soft whole wheat sourdough bread crumb texture
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13.

Enjoy the Moment!

You did it! The wait is over, and now it’s time for the best part—digging in. Tear, slice, or break off a piece, let that crispy crust crackle under your knife, and savor the soft, tangy goodness inside. Smear it with butter, drizzle on some golden honey, or pile on your favorite jam. Or do what my Mr. Squeeze does and smother it in peanut butter and strawberry jelly! However you enjoy it, make sure to take a moment, breathe it in, and celebrate the magic of homemade sourdough. 🍞✨
Two spoons just dipped in strawberry jelly resting on wooden table next to sourdough whole wheat bread with peanut butter on it
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Notes

This soft whole wheat sourdough bread is one of those recipes that feels like a quiet triumph. It’s tender and slightly nutty, thanks to a beautiful blend of Marquis wheat, Tam 00, and King Arthur bread flour. The crust is soft, not too chewy, and the crumb? Just the right balance between light and hearty. It slices like a dream and holds up beautifully to peanut butter, jam, or even grilled cheese. It’s based on my fail-proof sourdough method, but with a nourishing, whole grain twist—Mr. Squeeze calls it the “PB&J bread of dreams,” and that pretty much sums it up.
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