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 :).
Reblogged this on Our Cocooning World.
So much to like about this bread, Glenda. The crumb is perfect for sandwiches and it’s far healthier than most,. Well done!
Hi John, I really should make more whole meal bread. I am very naughty.
Looks fabulous Glenda and yes we all should eat more fiber 🙂
Easier said than done Moya.
This looks good Glenda. Fairly high % starter so it should go like the clappers! Is that Yoke who runs classes over there in WA? She is the only one in Oz who sells proofers I had my eye on but they are sooooo expensive, I’ve bought a reptile tank heat pad instead. Wonder how Metamucil would go in a loaf? Add a little orange tang to things too! 🙂
Metamucil, now there is an idea. 😀 You know, years and years ago when I was young and really into health food I bought a high fibre cookbook. It was basically ‘add a tablespoon of bran to everything you are making’. I wonder how much fibre that would add. Yoke does run classes over here. Her first book was pretty good except the shit editing. The second one was a little bit ‘out there’ for me.
Looks great, Glenda!
Wholemeal loaves are always a challenge for me. They don’t seem to rise as much. I’ve tried various flours and mixes with little success. Maybe it’s the humidity…I did just make a fantastic 1/2 wholemeal spelt, 1/2 white & walnut sourdough so I’ve not given up yet.
Hi Fi, I probably prefer a half and half but it is not as good for me 😦
I am yet to start making sourdough bread, mainly because I don’t have a sour bread starter. I’m not sure where I can get some. Any suggestions? Ruth 🙂
Hi Ruth, I see you are from Melbourne. I bet there are plenty of Melbourne bloggers who would give you some. I don’t think Francesca from Almost Italian is too far from Melbourne.
I’d be happy to share!
That would be fabulous – you can email me if you like and we can hook up. email@example.com