Slow Cooked 100% Wholemeal Sourdough Bread

Wholemeal bread baked in a slow cooker

The main feature of this recipe is the technique to cook it in a slow cooker instead of the oven. This method produces good spring, fluffy crumb and a soft crust. The shaped loaf goes straight into the slow cooker after the bulk ferment period, hence eliminating the need for a second proof.

I found the slow cooker method is particularly effective when baking 100% wholemeal breads.

Ingredients

225g sourdough starter (spelt, rye or wheat)

425g wholemeal wheat flour

250ml water

25g golden syrup

1/2 tbsp salt

1/2 cup whole seed mixture to taste (e.g. pumpkin, sesame, sunflower, rolled oats)

Method

The night before:

Combine the sourdough starter with 125g of the flour. Knead for about 5 minutes to form a stiff biga. Put this pre-dough into a large bowl, cover and put in the fridge overnight.

The next morning:

Combine the lukewarm water with the golden syrup.

Pour the remaining 300g of flour onto a clean bench and form a well. Scatter 1/2 tbsp of salt around the rim of the well. Separate the risen biga into small chunks and place them into the well.

Pour the water and syrup mixture into the well and start combining the biga pieces with the fluid. This is best done by hand. Once the biga and fluid comes together, start to pull in the flour from the sides. Once the dough reaches a smooth and elastic consistency and does not stick anymore, work in the seed mixture. Continue to knead for about 10 minutes.

Cover the inside of a large bowl with 1-2 drops of oil. Place the dough into the bowl and leave to rise. The dough should about double its volume. This generally takes 2-3 hours, but the time depends on the ambient temperature.

Shape the dough into a round loaf.

Scatter some semolina onto the bottom of the slow cooker. Place the load into the slow cooker and turn on the heat to high.

Cook for approximately 2 1/2 hours. The loaf is ready when it sounds hollow.

Added by: Matthias

Related products

Bread Proving Basket - Small/Large Oval
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Bread Proving Basket - Small/Large Round
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Related articles

My Go-To Sourdough

This recipe is the perfect balance between flavourful and manageable

Walnut Sourdough

This is an overnight ferment studded with walnut, at 75% hydration so easy enough to handle but still wet enough for moist, open crumb

Peloponnese maize sourdough bread

When I Inter-railed around the Peloponnese in the summer of '82 we lived off maize bread like this, eating it with big ripe tomatoes

Risborough Sourdough Sandwich Loaf

A light & airy bread with a nice chewey crust, made from Shipton Mills incredible Number 4 flour & 'Tina' my Sourdough starter which feeds off the natural yeasts from the Chilterns air in Princes Risborough Buckinghamshire

Sourdough Pizza

Authentic tasting pizza that's well worth the wait