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.
Ingredients:
- 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 :).
Passion Fruit Garden 
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!
Thanks Liz
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. ruthawilliams@mac.com
Will do!