At a Glance
A compact wholegrain sourdough made with a high proportion of whole barley and whole wheat. Long, cool fermentation develops flavor and reduces phytic acid, improving mineral availability and digestibility[1][2]. Toasting the barley intensifies aroma and reduces grassy notes.
Not suitable if:
- • You need a light, airy crumb → try a white sourdough
- • You don't have an active starter → create a starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Large Mixing Bowl
Mix and bulk ferment dough comfortably
Dough Scraper
Helps handle sticky wholegrain dough
Banneton Proofing Basket
Supports final shape and pattern on loaf
Dutch Oven
Creates reliable steam and oven spring
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Ingredients
Weigh all ingredients on a kitchen scale. Wholegrain flours absorb water differently—weight is critical for consistent results[1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Toasted whole barley (coarse) | 200g | 40% | Toast 10–12 min at 150°C/300°F until fragrant |
| Whole wheat flour (strong) | 150g | 30% | Adds gluten structure |
| Bread flour | 100g | 20% | Improves oven spring |
| Water | 420g | 84% | Hydration high to hydrate whole grains |
| Active mature starter (100% hydration) | 80g | 16% | Fed and bubbly |
| Salt | 12g | 2.4% | |
| Optional: honey or malt | 10g | 2% | Better crust color and fermentation feed |
Schedule
Weekend Version
Ideal for a relaxed bake with daytime mixing and same-day bake
Weekday Version
Prepare in the evening, bake the next evening — great for busy schedules
💡 Tips
- If dough ferments faster than expected, retard in fridge to slow activity[1].
- Shaped, cold-proofed loaves keep well for 24–48 hours in the fridge, allowing flexible bake timing[2].
Step by Step
Toast barley and autolyse
Spread whole barley on a baking tray and toast 10–12 minutes at 150°C/300°F until aromatic. Combine toasted barley, whole wheat, and bread flour with water in a large mixing bowl. Mix until hydrated and rest (autolyse) 30 minutes—this hydrates bran and reduces dough stickiness[1][2].
⏱ 40 minutes
Add starter and salt
Add the active starter and salt. Incorporate by folding in the bowl using a dough scraper or wet hands until mixed. Whole grains require gentle handling to preserve structure[1].
⏱ 5–10 minutes
Bulk fermentation with folds
During bulk, perform 3–4 sets of stretch-and-folds at 30–45 minute intervals. Rest the dough between sets. Use the dough scraper to turn dough if sticky. Temperature controls speed—cooler temps slow activity, warmer speeds it up[1].
⏱ 3–5 hours (variable)
Pre-shape and rest
Turn dough onto floured surface (use whole grain flour for dusting). Pre-shape gently into a round or oblong. Rest 15–30 minutes uncovered to relax gluten and allow easier final shaping[2].
⏱ 20–30 minutes
Final shape and proof
Shape into tight loaf and place seam-side up in a well-floured banneton or a bowl lined with a floured towel. Proof at room temperature 1–2 hours or retard in fridge 12–24 hours for better flavor and convenience[1][2].
⏱ 1–24 hours (see schedule)
Bake
Preheat oven to 250°C/480°F with a Dutch oven inside 30–45 minutes. Turn loaf onto parchment paper, score with a bread lame, place in Dutch oven, cover and bake 15 minutes. Remove lid, reduce to 200°C/400°F and bake 30–40 minutes more until crust is deep brown and internal temp reads 96–98°C on an instant-read thermometer[1].
⏱ 45–60 minutes
Cool
Use oven mitts to remove loaf and transfer to a rack. Cool completely (at least 2 hours) before slicing—cutting too early causes a gummy crumb because starches haven't set[1][2].
⏱ 2+ hours
Tips & Variations
Variations
Seeded barley loaf
Add 60g mixed seeds (sunflower, flax) during folds
→ Added texture and nutrition
Malted sweetness
Replace honey with 10g diastatic malt powder
→ Improves crust color and fermentation
Lighter crumb
Increase bread flour to 200g and reduce barley
→ More open crumb, less dense
Pro Tips
- 💡 Measure hydration after toasting barley; toasted grains absorb less water—adjust hydration if dough seems dry[1].
- 💡 Slice with a serrated bread knife the day after baking for best texture.
Common Issues
Not going as planned? Common issues and quick fixes:
Storage
Bread box/bread bag
4–6 days
Store cut side down or wrapped in a linen cloth
Kitchen towel
3–4 days
Avoid plastic wrap to maintain crust
Freezing
3 months
Slice before freezing and toast slices from frozen
⚠️ Don't store bread in the fridge—starch retrogradation speeds staling at cool temperatures[1][2].