Sourdough Bread Made With 100% Fresh Milled Flour

This Sourdough Bread made with 100% fresh milled flour is a healthy and traditional bread. It uses freshly ground whole grains, which makes it rich in fiber, nutrients, and natural flavor. Unlike store-bought bread, this homemade sourdough has no preservatives and is easier to digest.

Fresh milled flour gives the bread a slightly nutty taste and a darker color. Because this flour contains the whole grain (bran, germ, and endosperm), it absorbs more water than white flour. That means the dough will feel a little sticky, but this is normal.

This recipe uses a sourdough starter, which is a natural mix of flour and water that ferments over time. The starter helps the bread rise slowly and gives it that classic sourdough taste.

Ingredients

500g fresh milled whole wheat flour
350–400ml water (adjust as needed)
100g active sourdough starter
10g salt

Instructions

Step 1: Mix the Dough

In a large bowl, add the fresh milled flour and water. Mix well until no dry flour remains. The dough will look rough and sticky.

Cover the bowl and let it rest for 30–45 minutes. This step is called autolyse and helps improve texture.

Step 2: Add Starter and Salt

Add the sourdough starter and salt to the dough. Mix everything well using your hands until fully combined.

The dough will be soft and slightly sticky.

Step 3: Stretch and Fold

Instead of kneading, use the stretch and fold method.

Wet your hands
Pull one side of the dough and fold it over
Turn the bowl and repeat

Do this every 30 minutes for about 2–3 hours (4–6 times total).

This helps build strength in the dough.

Step 4: Bulk Fermentation

Cover the bowl and let the dough rise at room temperature for 4–6 hours, depending on temperature.

The dough should become puffy and slightly airy.

Step 5: Shape the Dough

Lightly flour your surface. Gently shape the dough into a round or oval loaf.

Place it into a floured proofing basket or bowl.

Step 6: Final Proof

Cover and let the dough rest:

At room temperature for 2–3 hours
OR
In the fridge overnight (best for flavor)

Step 7: Bake the Bread

Preheat your oven to 230°C (450°F) with a Dutch oven inside.

Place the dough on baking paper
Score the top with a sharp knife
Transfer into the hot Dutch oven

Bake:

20 minutes covered
20–25 minutes uncovered

The bread should be golden brown and crispy.

Step 8: Cool Before Slicing

Let the bread cool for at least 1 hour before cutting. This helps the inside set properly.

Tips & Tricks

Fresh milled flour absorbs more water, so adjust water if needed
Use a very active sourdough starter for best results
Cold fermentation (overnight in fridge) improves flavor
Wet hands help when handling sticky dough

Notes

This bread will be denser than white sourdough due to whole grains
If your kitchen is cold, fermentation may take longer
You can mix different grains like spelt or rye for variation