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Wholemeal Gluten Free Sourdough Kit Recipe

A hearty wholemeal gluten-free sourdough loaf with flexible water guidance, proofing cues and Dutch oven instructions.

Wholemeal Gluten Free Sourdough Kit Recipe
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MixUp to 10 minutes
ProofUntil 50% risen
Bake60–70 minutes
Makes1 loaf

Method

  1. Make sure the starter is active, light and bubbly. If it needs feeding, combine 30–50 g starter with 50 g white 1:1 flour and 50 g water, then leave at approximately 24°C until aerated.
  2. In a large bowl, whisk together 375 g warm water, the 100 g active starter, apple cider vinegar and olive oil.
  3. Add the wholemeal flour, 4 g salt and any optional seeds or yeast. Mix until fully combined with no dry patches, for up to 10 minutes. Rest for 15 minutes, then add some or all of the remaining 20 g water if needed.
  4. Cover and leave the dough to rise. With sourdough this can take up to 8 hours; with added yeast it may take approximately 30 minutes. Wait until the dough has doubled in size.
  5. Mix the risen dough again to gently degas it. Turn it onto a clean bench, smooth the surface and place it in a lightly floured banneton or lined loaf tin.
  6. Cover and complete the final proof at approximately 21–24°C. The dough is ready when it has risen by around 50%, feels lighter and aerated, and has a domed top.
  7. Preheat the oven and Dutch oven to 240–250°C for 30–45 minutes.
  8. Turn the dough onto a baking sling, smooth side up, and place it in the hot Dutch oven. Score the top and mist the loaf with water. Add 2 ice cubes for extra steam if desired.
  9. Bake with the lid on for 30 minutes. Remove the lid, reduce the oven to 230°C and bake for another 30–40 minutes, until the crust is deep golden and the internal temperature reaches approximately 100°C.
  10. Cool completely on a wire rack for at least 45–60 minutes before slicing.

Good to know

Water and hydration
This recipe uses black-packet Wild Sourdough Wholemeal Bread & Pizza Flour. Begin with 375 g warm water. After mixing, allow the dough to hydrate for 15 minutes, then add some or all of the remaining 20 g water only if needed. Weigh the water carefully, as hydration needs to suit the particular flour.
Feeding the starter
Use the white 1:1 flour to feed the starter. The wholemeal blend contains some salt, which can slow fermentation.
Salt
The wholemeal flour already contains some salt; add the 4 g fine sea salt listed in this recipe.
Baking without a Dutch oven
Mist the dough generously with water and bake on a lined tray at 230°C for 60–70 minutes, until deeply golden and approximately 100°C internally.
Troubleshooting
Dense bread usually needs more proofing time or warmth. A gummy crumb often means the loaf was sliced too soon. If the crust darkens too quickly, reduce the oven by 5–10°C.

The flour for this recipe

A hearty gluten-free loaf made with Wild Sourdough Wholemeal Bread & Pizza Flour.

Shop wholemeal flour

Ingredients for your next bake

Explore our gluten-free sourdough starters, flour and bread kits. Match your flour to this recipe and follow the gluten-free starter care guide before baking.