Sourdough Wholemeal Loaf 🍞🐾. "Healthy is Tasty!" People around the world strive to live healthier so that they can enjoy the good things in life longer and in a better world. I've been baking again after a while away. Below is the pictures of one I made late last year.
A wholemeal loaf made with only flour, salt and water: what could be more wholesome? The loaf has a hint of honey, making it ideal for a sweet or savoury breakfast. This loaf has a more dense, less 'holey' texture than the basic sourdough bread due to the seeds and added bran from the wholemeal flour..a sourdough loaf – this delicious Wholemeal Spelt Sourdough recipe is a great alternative for those wanting to try something just a little bit different. You can cook Sourdough Wholemeal Loaf 🍞🐾 using 6 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Sourdough Wholemeal Loaf 🍞🐾
- Prepare 520 g of Wholemeal Flour.
- You need 180 g of Sourdough Starter.
- It’s 3 Tbsp of Olive Oil.
- Prepare 150 Ml of Water (you might need a little more or less).
- It’s 3 Tsp of Salt.
- Prepare 5-6 of Ice Cubes.
I let the dough prove overnight. The resultant loaf had a good 'spelt' flavour, with a nice soft and light crumb and a crisp crust that was neither hard nor. I've been baking for a month now and I work with whole grains. Ideally, I'd like to see a sourdough whole wheat bread with a killer rise — this (what you see above) is as close as I've gotten.
Sourdough Wholemeal Loaf 🍞🐾 step by step
- 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..
- 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..
- 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.).
- 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..
- Line a round cake-tin and place the dough onto it. Leave to proof for another 6 hours or overnight..
- 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..
I feel like I'm getting a sense for techniques which work and those. Our Wholemeal Sourdough Loaf is perfect for toast, fits in most lunch boxes and is an ideal accompaniment for soups. Your daily intakes may be higher or lower depending on your energy needs. You will find that the dough is firmer. This recipe for a wholemeal sourdough loaf is made, uncommonly, with lots of seeds.
