Wholemeal

Not sure why wholemeal bread is thought to be boring – possibly because it’s supposed to be good for you. A properly made naturally leavened wholemeal  is the most delicious bread there is revealing the full flavour of good wheat. This loaf has been slashed with an inscribed circle close to the edge of the dough and is decorated with a few wheat grains.

Mix all the ingredients and knead using your normal method. If you’re new to baking check out the Sourdough pdf under the Library Menu.

Form into a rough ball, place in a lightly oiled bowl, cover. Allow to ferment for about four hours stretching each hour for the first three hours. This is not essential but will improve the dough structure.
Alternatively ferment overnight in the fridge.

Prepare a proving basket. If you like, sprinkle the base with a little wheat grain for effect. Shape the dough and place it in the basket seam side up. Cover and leave for 3½-4 hours checking with the finger tip test after 3 hours.

Preheat the oven to about 210C.

Gently turn out the dough onto a baking sheet floured with wholemeal rye. Slash and bake for about 50 minutes.

Cool on a wire rack.