Freshly Milled Wheat + Rye Sourdough Bread

A hearty, everyday sourdough made with freshly milled grains. Nutty, slightly tangy, and deeply satisfying.

Ingredients

100g active sourdough starter
350g freshly milled hard white or hard red wheat
100g freshly milled rye berries
50g all-purpose or bread flour
375g water

Method

1. Mix + Autolyse

In a large bowl, mix:

starter
water
all flours

Stir until everything is combined.

Let rest for 20 minutes.

2. Knead

Transfer to a stand mixer and knead for 5 minutes
(or knead by hand until smoother and slightly elastic).

3. Stretch & Folds

Over the next 2 hours:

Do a set of stretch and folds every 30 minutes

You’ll notice the dough becoming stronger and smoother each time.

4. Bulk Fermentation

Cover and leave at room temperature for 5–6 hours.

The dough should:

rise
feel airy
have some visible bubbles

5. Cold Ferment

Transfer to the fridge for 8–12 hours (overnight).

6. Shape

Remove from fridge and let come closer to room temperature.

Shape into a round loaf, then place into a banneton dusted with rice flour.

7. Final Rise

Let it rise again until:

slightly puffy
a bit jiggly when gently shaken

This can take 1–3+ hours, depending on your home temperature.

8. Bake

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

Flip dough onto parchment paper and score.

Place into hot Dutch oven:

Bake covered at 425°F (218°C) for 40 minutes
Then uncover and bake 5 more minutes for color

9. Cool

Remove from pot and let cool completely on a rack before slicing.

(This part matters… the crumb is still setting.)

Notes

Freshly milled flour absorbs more water—your dough may feel slightly different each time
Don’t rush the final rise; this is where a lot of your texture develops
Rye adds flavor but can make the dough feel stickier—this is normal

Storage

Best eaten within 3 days (especially in warmer months)
Store:
- at room temp in a bread bag
- or in the fridge for longer freshness
- or slice + freeze for easy toasting