Home » sourdough » Sourdough with whole grain (Sat 30.01)

Sourdough with whole grain (Sat 30.01)

Sourdough bread with about 2/3 white bread and 1/3 wholemeal flour.


  • 200 g starter (half water, half flour)
  • 700 g white bread flour
  • 400 g wholemeal flour
  • 700 g water
  • 2 teaspoons salt

1. Reactivate the starter by adding 300g water and 300g white flour. Mix well with a spoon to incorporate enough air. Reserve 200g for future use (in the fridge). Leave remaining to rest/rise for about 6 hours.

2. Batter should be looking active by now (= bubbles visible).

Add the wholemeal to the starter mixture along with 400 g water. Mix well and leave again to rise for 4 to 5 hours.

3.  Batter/dough does not look that foamy as with a 100% white bread flour.

Add the remaining 400g white bread flour and the salt. Mix all together add some water if the dough is to stiff or dry patches remain.

Turn out on work surface and knead the dough for 3 to 5 minutes.

Leave to rise for 2 hours.

4. Turn out on a floured work surface. Form into 2 loaves. The dough is very soft and does not really hold its shape.

Leave to rise for 1 hour to 1 1/2 hour.

5. Breads slashed with 3 cuts each. Bake in a preheated oven at 220 C for about 33 minutes (not too brown). Tap underneath to check if done.

Leave to cool on a wire rack.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s