Sourdough Wholemeal Loaf 🍞🐾
Sourdough Wholemeal Loaf 🍞🐾

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, sourdough wholemeal loaf 🍞🐾. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Sourdough Wholemeal Loaf 🍞🐾 is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Sourdough Wholemeal Loaf 🍞🐾 is something that I have loved my entire life.

Transfer to a large jar or plastic container. We love the combination of sourdough and whole wheat. The tanginess of a fed and active starter complements the inherent nuttiness of the flour.

To get started with this recipe, we have to first prepare a few ingredients. You can have sourdough wholemeal loaf 🍞🐾 using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sourdough Wholemeal Loaf 🍞🐾:
  1. Take 520 g Wholemeal Flour
  2. Make ready 180 g Sourdough Starter
  3. Get 3 Tbsp Olive Oil
  4. Get 150 Ml Water (you might need a little more or less)
  5. Get 3 Tsp Salt
  6. Make ready 5-6 Ice Cubes

Ingredients: Wheat flour, rye flour, wholemeal flour, water, salt. I am back to my soft sourdough bread baking. I have tried various types of soft sourdough bread and have not tried using wholemeal flour in my sourdough bread yet. I think it is because of Yudane dough added.

Instructions to make Sourdough Wholemeal Loaf 🍞🐾:
  1. Combine the flour and water in a large bowl to make a rough, just combined dough. Add the water bit by bit, to make sure you don't add too much and the dough gets too wet. Cover, and leave to sit for 30 minutes- 1 hour.
  2. Add the sourdough starter and oil. First stir into the dough with a wooden spoon then tip out onto an oiled surface and knead for 10 minutes until it is smooth and elastic. You should be able to judge how wet the dough is here, and can add some more water if needs be.
  3. Form the dough into a ball and place in an oiled bowl. Leave to sit in a warm spot for 4-6 hours (until doubled in size.)
  4. Tip the dough out onto a floured surface and knock it back, folding it in on itself. Add the salt. Form the dough into a ball, you do this by scooping the underside of the dough onto the top with 2 fingers. Repeat at a 45 degree angle and repeat around the dough about 3 times. Flip the dough and you should have a nice ball-shape (tucking all the folds you have made in the bottom). Make sure the counter is well-floured, so the dough doesn't stick when flipped.
  5. Line a round cake-tin and place the dough onto it. Leave to proof for another 6 hours or overnight.
  6. Turn on the oven to 160 Degrees. In the bottom place a baking tray with the ice (this is to create steam to soften the crust.) Bake the dough for 35-45 minutes. For the last 10 minutes remove the cake-tin.

The increased nutrition in whole wheat bread is a welcome thing, but also, the taste is so utterly different from my white sourdough loaf, and it's great to change things up when you bake weekly (or more than that, in my case). But, not only a change in taste of the resulting bread but also a change in process and an adaptation of skills. There is no salt in this recipe but you can add half a teaspoon when you are making the dough. After mixing the ingredients for your loaf, return the remaining sourdough to the fridge as a starter for your next loaf. GRANARY SOURDOUGH LOAF This loaf is made in the same way as the wholemeal loaf.

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