Homemade Whole Wheat Natural Yeast Bread Recipe (Sourdough)

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Last updated on December 12th, 2025 at 04:57 am

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I love bread. Truly — it’s my number one snack, comfort food, and side dish. And honestly, when Jesus calls Himself the Bread of Life, I figure loving bread can’t be all that bad.

My love for homemade bread has deepened over the years, especially during my journey with infertility and autoimmune struggles. When I set out to nourish and heal my body, I turned to the most ancient comfort food known to man: bread. I’m a big believer that food can heal, and learning to make simple, wholesome bread became part of that journey.

I’ve been baking my own bread ever since I got married, using the same beloved recipe — but I longed for something even more natural. Something made with living yeast rather than store-bought. Something that felt old-world and nourishing… the kind of bread my Scandinavian ancestors might have baked beside a warm hearth.

And that’s how I fell in love with natural yeast.

Why I Chose Natural Yeast Over Regular Sourdough

My family isn’t a fan of the strong, tangy flavor of traditional sourdough (even though I personally love it). I wanted a soft, mild, sandwich-style loaf — but still made with a natural fermentation process.

What Is Natural Yeast?

Natural yeast is one of those old-world treasures that has nearly been forgotten. It’s a living culture created from flour and water — the same simple ingredients our great-great-grandmothers used long before store-bought yeast ever existed. While it behaves a lot like sourdough, natural yeast produces a much milder flavor, which is why it quickly became a favorite in our home.

It’s slow-fermented, wholesome, and deeply nourishing.

Why Natural Yeast Is So Good for You

One of the reasons I switched to natural yeast is because it’s truly a healing bread. When you slow-ferment grains the way natural yeast does, something magical happens — it becomes easier for the body to digest and absorb.

Here are a few reasons I love it:

• Gentle on digestion: The long fermentation breaks down the gluten and phytic acid.
• More nutrients available: It unlocks minerals and vitamins in the wheat.
• Stable blood sugar: Many families find natural yeast gentler than quick-rise commercial yeast.
• Naturally preserved: Your bread stays soft longer without any additives.
• Kid-approved flavor: Mild, soft, and not tangy — perfect for picky eaters.

To me, natural yeast feels like getting back to the kind of bread we were created to enjoy.

Then, about a year ago, I came across an incredible book on natural yeast. That sent me deep into experimenting, learning, and eventually making my own starter. (If you need help making one, check out my full guide on How to Create a Natural Yeast Starter!)

This bread recipe grew from that journey — and it also happens to be the base for my natural-yeast bagel recipe.

A Little History of Natural Yeast

I’m a history-loving homestead girl, so let me share a quick bit.

Natural yeast is cultivated from wheat berries through a slow, ancient fermentation process. It behaves similarly to a sourdough starter, but the flavor is much milder. If you let it sit out too long, it can develop a tang, but feed it the night before or the day of and the flavor is mild. That’s how I keep my bread soft, mild, and perfect for sandwiches.

This method feels deeply old-fashioned — the kind of slow, intentional tradition that makes a homestead kitchen feel alive.

And now… I am so excited to share this recipe with you!!!

Begin with Starter

Place 1 cup of active natural yeast starter into a large mixing bowl.

Add:

• 2 cups whole wheat flour
• 2 cups distilled water

Mix until smooth and well-hydrated with no dry clumps. Let this mixture rest for at least 4 hour to allow your natural yeast to grow. (This also keeps the flavor mild, which is why I love feeding my starter the same day I bake.)

Tips for Natural Yeast Bread Success

A few little things make a big difference when working with natural yeast:

• Use an active starter. It should be bubbly, airy, and smell slightly sweet. If it’s sluggish, your bread will be too.
• Use distilled or filtered water. Chlorine can weaken your starter.
• Adjust to your home’s temperature. If your house runs cold, the dough may need extra rising time.
• Don’t rush the process. Natural yeast loves slow, steady fermentation — trust the timing.
• Flour varies. Fresh-ground wheat absorbs more water than store-bought. Add flour slowly so you don’t overdo it.

These little things set you up for a beautiful loaf.

Ready To Make Natural Yeast Bread

Add Remaining Ingredients

Once the mixture has rested, stir in:

• 2 cups water
• 1 cup flour
• 1/3 cup olive oil
• 1/3 cup honey
• 1 Tbsp salt

Mix until thoroughly combined.

Add Flour & Form the Dough

Begin adding flour 1 cup at a time, mixing well after each addition. Choose:

• Half whole wheat + half all-purpose
  OR
• 100% whole wheat (my preferred method now)

Keep mixing until the dough pulls away from the sides of the bowl and forms a soft, cohesive ball.

Kneading the Bread

Knead until the dough becomes:

• smooth
• elastic
• stretchy

You should be able to pull a thin section and see the windowpane effect — it stretches without tearing. This is what creates:

• a beautiful rise
• a soft, light crumb
• that pretty rounded “hump” on top

If you skimp on kneading, the bread can become dense or flat. A stand mixer works wonderfully if you prefer it.

First Rise

Place the dough in a bowl covered with a damp bread towel. (Honestly, I just use the same bowl — fewer dishes!). Let rise for 3-4 hours. The first two hours stretch and fold the dough a few times. Do not let the dough rip.

Shape Your Loaves

Turn the risen dough onto a counter.

Divide the dough into two equal loaves.

Grease or flour your loaf pans, shape the dough, and place each loaf in a pan. Cover with a damp towel and let rise again in the fridge overnight.

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Bake

The next morning preheat your oven to 350°F.

Bake loaves for 38–45 minutes, or until:

• golden brown
• fragrant
• hollow-sounding when tapped on the bottom

Let cool for at least 10 minutes in the pan, then transfer to a cooling rack.

Or — if you’re impatient like me — flip them out immediately and enjoy the aroma filling your whole kitchen.

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Serving Ideas from Our Homestead Table

This bread is so versatile and truly shines in everyday meals. Here are a few of our favorite ways to enjoy it here on Sweet Momma’s Farm:

• Warm from the oven with butter melting into every ridge
• Toasted with homemade jam or local honey
• As the perfect sandwich loaf for busy farm days
• Sliced thick for French toast on slow weekend mornings
• Served beside hearty soups during long Idaho winters

It’s simple, humble, and nourishing — the best kind of food.

Enjoy Your Homemade Natural Yeast Bread

This whole-wheat natural yeast bread is soft, mild, nourishing, and perfect for everyday life on the homestead. Use it for:

• sandwiches
• toast
• French toast
• or simply warm with butter (my weakness!)

Let me know how your bread turns out — I love hearing your stories from the kitchen.atient as I am at times you can dump the bread out of the pan and right onto the rack.

Yield: 2 Loaves

Natural Yeast Bread

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Delicious gut healthy natural bread recipe that comes with all the benefits of sourdough bread, but with less tang.

Cook Time 45 minutes

Prep Time 1 day

Total Time 1 day 45 minutes

Ingredients

• 3 cups of natural yeast starter
• 2 cups of water
• 1/3 cup of Olive Oil
• 1/3 cup of Honey
• 1 tablespoon of Salt
• 6-7 cups of wheat or all-purpose flour

Instructions

1. To prepare your 3 cups of natural yeast, start by taking 1 cup of your starter and placing it in a bowl. Add 2 cups of whole wheat flour and 2 cups of distilled water. Allow this mixture to sit for at least an hour to give the starter time to activate. I prefer this method for my starter as it results in less tangy bread than a starter that was fed the day before.
2. Once you've prepared the starter, add 2 cups of water, olive oil, honey, salt, and 1 cup of flour. Mix these ingredients until well combined.
3. Next, gradually add flour, one cup at a time. You can use a combination of half whole wheat and half all-purpose flour or all whole wheat or all all-purpose flour. Continue adding flour until the dough forms and no longer sticks to the sides of the bowl. Be sure to knead the dough during this process.
4. Once the dough is no longer sticking to the counter, please place it in a bowl that has been floured or sprayed with cooking spray to prevent sticking. Allow the dough to rise overnight or throughout the day, as it will need at least 9 to 12 hours to grow. I prefer to let mine rise overnight. Cover the bowl with a damp kitchen towel to keep the dough moist while it rises.
5. After tripling the dough, please remove it from the bowl and place it on a floured countertop. Knead the dough again and shape it into two loaves.
6. Transfer the shaped loaves into floured or sprayed pans to prevent sticking. Allow the loaves to rise again until the tops are higher than the sides of the pans. Cover them with a damp kitchen towel to maintain moisture during this second rise, keeping the towel wet throughout the day. If it dries out, it may stick to the dough and cause it to deflate when removed. The loaves will need to rise for most of the day.
7. Once the loaves have risen, preheat your oven to 350 degrees Fahrenheit and bake them for about 38 to 45 minutes. Enjoy your freshly baked bread!

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