Recipe: Perfect Sourdough Wholemeal Loaf 🍞🐾

Sourdough Wholemeal Loaf 🍞🐾. I've been baking again after a while away. A wholemeal loaf made with only flour, salt and water: what could be more wholesome? The loaf has a hint of honey, making it ideal for a sweet or savoury breakfast.

The resultant loaf had a good 'spelt' flavour, with a nice soft and light crumb and a crisp crust that was neither hard nor. This recipe for a wholemeal sourdough loaf is made, uncommonly, with lots of seeds. Whole wheat sourdough must be even better and more nutritious than white. You can have Sourdough Wholemeal Loaf 🍞🐾 using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Sourdough Wholemeal Loaf 🍞🐾

It's 520 g of Wholemeal Flour.
It's 180 g of Sourdough Starter.
Prepare 3 Tbsp of Olive Oil.
It's 150 Ml of Water (you might need a little more or less).
Prepare 3 Tsp of Salt.
You need 5-6 of Ice Cubes.

All it takes to make it look really attractive is a couple of slashes after the proofing stage. Bear in mind that different brands of wholemeal/wholewheat flour will require different amounts of water when making this loaf. I've been baking for a month now and I work with whole grains. Ideally, I'd like to see a sourdough whole wheat bread with a killer rise -- this (what you see above) is as close as I've gotten.

Sourdough Wholemeal Loaf 🍞🐾 instructions

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..
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..
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.).
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..
Line a round cake-tin and place the dough onto it. Leave to proof for another 6 hours or overnight..
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..

I feel like I'm getting a sense for techniques which work and those. The principle of a sourdough starter is pretty simple: a mixture of flour and water is left to allow ambient yeast and acidic bacteria to generate a stable. Makes one loaf, but the starter will keep indefinitely if fed. Sprouted buckwheat sourdough bread containing whole grain buckwheat flour and fresh sprouted buckwheat groats. For more instruction on how to shape this dough as an oblong loaf, see my post on how to shape a batard.