This SUPER Easy No-Knead 4 Ingredient Whole Grain Sourdough Overnight Bread was a game changer for us. I absolutely LOVE the process, the taste, and the feel of the longer version sourdough bread recipe… However, it just isn’t always a reality to be able to always spend the time on it.

That being said, I was working with an overnight 4 Ingredient Yeast bread, I shared it on social media one day and one of my sourdough friends mentioned it to me… “Do you think you could make this a sourdough version?”

They didn’t have to ask me twice! I started working on what the process and ingredient measurements would be, and when I pulled it out of the oven the next morning, I was NOT disappointed at all.

I am super excited to share this whole grain recipe with you!

Anyone who loves sourdough loves when they find a simple sourdough bread recipe. This is a great way to get artisan bread with the least amount of work and the amazing benefits of sourdough bread.

And, is there anything quite like homemade bread coming out of the oven fresh, first thing in the morning?

This truly is an artisan sourdough made simple that takes little effort, but that little bit of work goes A LONG way with this sourdough recipe!

Print Recipe

Easy No-Knead 4 Ingredient Whole Grain Sourdough Overnight Bread

Ingredients

1/4 c. sourdough starter at room temperature
3 c. of warm water
5 1/2-6 c. whole wheat flour
1 Tbs salt

Instructions

Mix the active sourdough starter and warm water in a large bowl.
Add whole grain bread flour of choice, I use freshly ground hard white wheat.
Add your salt and stir with a wooden spoon. You are looking for dough that is not too dry pretty sticky actually, but can stay together.
Cover with a tea towel and set in a warm spot.
Let dough sit overnight for 8-12 hours for its bulk rise
When ready to bake, preheat oven to 400Fº.
When the oven temperature is ready, set your Dutch oven with the lid on, in the oven and let it preheat for 10 minutes. (I use a cast iron dutch oven) but any dutch oven will work)
Flour a piece of parchment paper well, then gently scrape your dough out of the bowl onto it.
You will probably need to add more flour to the parchment to make sure it doesn’t stick, just be really gentle when shaping.
The dough rest will leave you with a very sticky dough, so you will want a dough scraper as you do the process of moving your loaf of bread to the parchment paper.
You also want to make sure your work surface is floured well.
The next step is to make a slit across the top of the dough using a sharp knife or a razor blade.
Transfer the parchment paper with the shaped dough on it to the dutch oven.
Put the lid back on the dutch oven, and place it back in the oven for 50-55 minutes.
Pull the lid off after 55 minutes, and place a pan of water in the bottom of the oven (I use a 9X13 baking dish).
Bake for another 10-15 minutes uncovered. I promise you will not regret making this bread, at all. It is SO easy and gives you the artisan bread taste with little to no work.
Transfer to a cooling rack, and let it cool for about 20-30 minutes before cutting into it.

Notes

How to prepare your active starter for your overnight sourdough bread.

For best results, you will want to set your starter out 3-4 hours before use. It’s a simple process to get it set up…

You will add 2 Tbs of starter, flour, and warm water each to a mason jar. You are looking for a good sourdough texture, so adjust water and flour ratios accordingly.

Can You Make Whole Grain Overnight Artisan Bread Without Sourdough Starter?

Yes, you can! That recipe will be coming out in the next couple of weeks and I will link it here when it does!

Do you need a banneton basket for this whole grain overnight sourdough bread recipe?

No, you are going to directly transfer the dough to the floured parchment paper. One of the things I loved about this recipe is the simple steps, it’s just not complicated.

Is the float test necessary?

I do not do the float test, and it hasn’t been a problem for me up till now! So, I say go for it whether you get the “perfect float” or not.

Easy No-Knead 4 Ingredient Sourdough Overnight Bread

Ingredients:

1/4 c. sourdough starter at room temperature

3 c. of warm water

5 1/2-6 c. whole wheat flour

1 Tbs salt

Step-by-Step Instructions

Mix the active sourdough starter and warm water in a large bowl.
Add whole grain bread flour of choice, I use freshly ground hard white wheat.
Add your salt and stir with a wooden spoon. You are looking for dough that is not too dry pretty sticky actually, but can stay together.
Cover with a tea towel and set in a warm spot.
Let dough sit overnight for 8-12 hours for its bulk rise
When ready to bake, preheat oven to 400Fº.
When the oven temperature is ready, set your Dutch oven with the lid on, in the oven and let it preheat for 10 minutes. (I use a cast iron dutch oven) but any dutch oven will work)
Flour a piece of parchment paper well, then gently scrape your dough out of the bowl onto it.
You will probably need to add more flour to the parchment to make sure it doesn’t stick, just be really gentle when shaping.
The dough rest will leave you with a very sticky dough, so you will want a dough scraper as you do the process of moving your loaf of bread to the parchment paper.
You also want to make sure your work surface is floured well.
The next step is to make a slit across the top of the dough using a sharp knife or a razor blade.
Transfer the parchment paper with the shaped dough on it to the dutch oven.
Put the lid back on the dutch oven, and place it back in the oven for 50-55 minutes.
Pull the lid off after 55 minutes, and place a pan of water in the bottom of the oven (I use a 9X13 baking dish).
Bake for another 10-15 minutes uncovered. I promise you will not regret making this bread, at all. It is SO easy and gives you the artisan bread taste with little to no work.
Transfer to a cooling rack, and let it cool for about 20-30 minutes before cutting into it.

Notes: How to prepare your active starter for your overnight sourdough bread.

For best results, you will want to set your starter out 3-4 hours before use. It’s a simple process to get it set up…

You will add 2 Tbs of starter, flour, and warm water each to a mason jar. You are looking for a good sourdough texture, so adjust water and flour ratios accordingly.

After 3-4 hours sitting in a warm location, you should have a nice bubbly starter.

How does this Easy No-Knead 4 Ingredient Whole Grain Sourdough Overnight Bread taste?

We love the taste, it is a VERY strong sourdough taste… It is SO good, it will usually get eaten by lunchtime fresh with butter. That is the kid’s FAVORITE way to eat it.

Can I bake this overnight no-knead whole grain sourdough bread recipe as a sandwich bread loaf?

Yes, just lower your oven temperature to 350Fº and bake for 45-50 min. Be sure to check it at 40 min, I know so many ovens are different, so I don’t want to give an exact time.

Just make sure to bake until the inside temperature is 190Fº.

That is it! Your Easy Overnight No-Knead Whole Grain Sourdough Fresh Bread Recipe!

If you enjoyed this recipe, you may also enjoy checking out some others here!

Easy Healthy Savory Babka Bread

Best Easy Healthy Bacon Cheddar Drop Biscuits

Whole Grain Maple Pecan Muffins

Only one life to offer,

Andrea