Easiest Way to Prepare Yummy Sourdough Wholemeal Loaf 🍞🐾

Sourdough Wholemeal Loaf 🍞🐾. We love the combination of sourdough and whole wheat. The tanginess of a fed and active starter complements the inherent nuttiness of the flour. Together the two create a perfectly soft and moist loaf ideal for sandwiches, toast, and just about any other bread-based snack.

With the help of Kristen Dennis, a sourdough expert and popular Instagram baker, I've outlined the process for a simple, medium-hydration dough based on some of her methods. Build the Levain: A levain will be used to leaven your bread. whole wheat-ish; crusty but not super crusty; nicely salted; tangy though not super sour; I've outlined the process below to create this type of loaf, which as far as sourdough recipes go, is on the simple side — there's no kneading, no autolyse-ing, no pre-fermenting, no levain-ing, no fancy scoring. This whole wheat sourdough bread is another great bread for everyday baking if you like darker breads. You can have Sourdough Wholemeal Loaf 🍞🐾 using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Sourdough Wholemeal Loaf 🍞🐾

1. Prepare 520 g of Wholemeal Flour.
2. It's 180 g of Sourdough Starter.
3. You need 3 Tbsp of Olive Oil.
4. You need 150 Ml of Water (you might need a little more or less).
5. You need 3 Tsp of Salt.
6. You need 5-6 of Ice Cubes.

This particular loaf has a wonderful open crumb, a nice chew, a mild acidity and a lot of flavor. The sliced loaf pictured above was made with whole wheat bread flour (verses the previous loaf, which was made with whole wheat white flour), so the crust isn't quite the same, but still passes the test. And the interior is full of holes, chewy, and with just a touch of sourness. Sourdough is one of the oldest forms of grain fermentation.

Sourdough Wholemeal Loaf 🍞🐾 step by step

1. Combine the flour and water in a large bowl to make a rough, just combined dough. Add the water bit by bit, to make sure you don't add too much and the dough gets too wet. Cover, and leave to sit for 30 minutes- 1 hour..
2. Add the sourdough starter and oil. First stir into the dough with a wooden spoon then tip out onto an oiled surface and knead for 10 minutes until it is smooth and elastic. You should be able to judge how wet the dough is here, and can add some more water if needs be..
3. Form the dough into a ball and place in an oiled bowl. Leave to sit in a warm spot for 4-6 hours (until doubled in size.).
4. Tip the dough out onto a floured surface and knock it back, folding it in on itself. Add the salt. Form the dough into a ball, you do this by scooping the underside of the dough onto the top with 2 fingers. Repeat at a 45 degree angle and repeat around the dough about 3 times. Flip the dough and you should have a nice ball-shape (tucking all the folds you have made in the bottom). Make sure the counter is well-floured, so the dough doesn't stick when flipped..
5. Line a round cake-tin and place the dough onto it. Leave to proof for another 6 hours or overnight..
6. Turn on the oven to 160 Degrees. In the bottom place a baking tray with the ice (this is to create steam to soften the crust.) Bake the dough for 35-45 minutes. For the last 10 minutes remove the cake-tin..

Whole wheat and rye sourdough bread gives a flavorful loaf with a denser texture Mixing baking soda into the dough at the shaping stage (just after the bulk ferment) will give sourdough bread an extra boost and help it become lighter and more airy. An easy, everyday wholemeal sourdough bread recipe, that's great for beginners and gives you a beautiful crusty loaf. The perfect accompaniment to soups or lunches, just simply toasted, you won't need any special skills or effort. Transfer to a large jar or plastic container. There is no salt in this recipe but you can add half a teaspoon when you are making the dough.

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