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Wholemeal sourdough bread

Mittersill – 100% Wholemeal Sourdough

Mittersill – 100% Wholemeal Sourdough

A 100% wholemeal bread and it's also 100% sourdough reminding me of my time in Mittersill / Austria.

I used half rye wholemeal / half spelt wholemeal and added a soaker with psyllium husk which binds lots of water so that the finished loaf is very moist and takes longer to dry out.

The usual considerations apply here

  • temperature is key
  • rye flour does not need lots of kneading - not much gluten
  • spelt flour has a weaker gluten structure but is stretchier
  • flour is different from season to season and miller
  • wholemeal flour absorbs more water
  • salt slows fermentation

The recipe make about 1.5kg dough so you can split in 2 or 3 tins and put some in the freezer.

 Ingredients

Sourdough - 12 hours before main dough

Hot Soaker - 4 - 24 hours before main dough

Main Dough

 Instructions

  1. The day before baking - best in the evening. 1) Mix all ingredients for the Sourdough in a glass or stainless steel bowl. Your sourdough starter can be rye or wheat and should be at the active stage. (if not sure put a small spoon in water and it should flow on the top). The salt will slow fermentation which is better when using wholemeal. Cover and leave at room temperature. 2) Mix psyllium husk with water in a bowl and cover with cling film.
  2. In the morning of your baking day Main Dough In a bowl of your mixer (or a bowl using a strong handheld mixer) measure spelt flour, water and salt and mix for at least 5 minutes at low setting. The dough should have a soft consistency. Add sourdough, soaker which should be like a jelly, wholemeal rye and barley malt. Mix at low setting for 5-7 minutes. When you scrape with a spatula all dough from the bowel to form a ball in the middle it should hold well together. If your dough is too stiff mix more water but be careful not to use too much. Cover and leave at room temperature for 60-90 minutes - it should increase 1/3 minimum. Grease your tins with oil or use greaseproof paper. With two spoons transfer the dough into the tins. I would recommend 2 tins fitting 900g as you do not want it as high as a regular toast bread. With the back of the spoon which is wet level and press your dough. See photo. Cover with a kitchen towel and leave at room temperature for 90 minutes.
  3. Pre-heat your oven to 220 degress C. Put an empty tray on the lowest rail of your oven. This is for creating steam with either 4 ice cubes or 50ml of water after you have put your bread in. So there should be the oven rack above the tray. After proving you dough should look like on the photo - again 1/3 to 1/2 bigger in size. It should not be completely to its final prove - that will happen in the oven called oven spring.
  4. Bake with steam at 220 degrees for the first 15 minutes, then open the door to let steam out and lower the temperature to 180 degrees C and bake for another 40 minutes. It should be golden brown and some cracks would naturally appear. Take out of the tin and let cool completely.

 Notes

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