I made this bread ages ago. At the time, I decided to post the recipe but I never got around to it. I decided to because I don’t have a wholemeal sourdough post and I feel that means my Sourdough category is lacking. I know there are a few people out there who make their sourdough bread using my technique and I wouldn’t want them to go elsewhere looking for a recipe. 🙂
I made this bread for two reasons. Number one: our friends, Sue and Matt, gave me a huge pile of flour when they cleaned out their pantry after selling their property. Included was a big bag of wholemeal bread flour. I usually only buy wholemeal bread flour in 2kg bags and this was a 5kg bag so I had significantly more to deal with.
Secondly, that great Catalyst show, “Gut Reaction“, had just been repeated so I was repeating the mantra, “We must eat more fibre”, everyday. What better way to eat more fibre than to make 100% wholemeal bread?
I used a recipe from Yoke Mardewi’s book, Wild Sourdough, the natural way to bake. I have made a lot of the recipes from the book and do recommend them. I don’t however, recommend the book. It is full of errors. I think a mad person must have edited it. Also, I usually make my bread using this technique so I didn’t follow Yoke’s method.
Makes 2 small loaves.
- 500g 100% hydration sourdough starter. Use whatever you have. The recipe calls for wholemeal starter but I have a white wheat and a rye starter. As both needed an outing, I used 250g of each.
- 350g water (You may need a bit more depending on how much water your flour absorbs.)
- 650g wholemeal bread flour
- 15g salt
Yoke suggests using either wholemeal wheat or spelt bread flour. I used wheat.
I used this technique.
Don’t forget, we must eat more fibre :).