Wholemeal sourdough loaf


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 :).


16 thoughts on “Wholemeal sourdough loaf

  1. 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.

  2. 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.

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