Wholemeal Sourdough Bread
Elevate your bread-baking game with this Wholemeal Sourdough Bread recipe, a wholesome and artisanal loaf that combines the nutty richness of wholemeal flour with the tangy depth of sourdough starter. Perfect for health-conscious bakers and sourdough enthusiasts alike, this recipe features a slow cold fermentation process that develops complex flavors and a beautifully chewy texture. With a crispy crust and a tender crumb, this homemade bread is ideal for sandwiches, toast, or simply enjoying with a smear of butter. Whether you're a seasoned baker or exploring sourdough for the first time, this recipe guides you through essential techniques like the autolyse method, stretch-and-folds, and scoring, ensuring bakery-quality results in your own kitchen. Make this wholegrain favorite a staple in your bread repertoire today!
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Recipe Information
Ingredients
- 100 grams Active sourdough starter
- 400 grams Wholemeal flour
- 100 grams Bread flour
- 350 milliliters Water
- 10 grams Salt
Instructions
In a large mixing bowl, combine 100 grams of active sourdough starter with 350 milliliters of water. Stir until the starter is fully dissolved.
Add 400 grams of wholemeal flour and 100 grams of bread flour to the bowl. Mix with a spatula or your hands until no dry flour remains, forming a shaggy dough.
Cover the bowl with a damp cloth and let it rest at room temperature for 30 minutes. This process is called autolyse.
After the resting period, sprinkle 10 grams of salt over the dough and with wet hands, pinch and fold the dough several times to incorporate the salt evenly.
Perform a series of stretch and folds over the next 2 hours, every 30 minutes: Stretch a portion of the dough upwards and fold it over itself. Rotate the bowl slightly and repeat until you've folded the dough in a full circle.
Cover the bowl and let the dough proof at room temperature until it has doubled in size. This may take 4 to 6 hours depending on the ambient temperature.
Lightly flour a work surface and gently turn the dough out onto it. Shape the dough into a round or oval by folding the edges toward the center and flipping it over.
Place the shaped dough into a well-floured banneton or a bowl lined with a floured kitchen towel, seam-side up. Cover and refrigerate overnight or up to 18 hours for a slow, cold ferment.
Preheat your oven to 230°C (450°F) with a Dutch oven inside to heat up. After about 30 minutes, remove the dough from the fridge.
Carefully turn the dough out onto a piece of parchment paper. Score the top with a sharp knife or razor blade to allow the bread to expand during baking.
Carefully remove the hot Dutch oven from the oven and lift the parchment with the dough into it. Cover with the lid and place back in the oven.
Bake at 230°C (450°F) for 20 minutes. Remove the lid and continue to bake for another 20-25 minutes until the bread is a deep golden brown and sounds hollow when tapped on the bottom.
Transfer the bread to a wire rack and let it cool completely before slicing.
Nutrition Facts
Calories |
177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 392 mg | 17% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 0.2 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
