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White Wholemeal Bread

A delicious and light wholemeal bread that keeps well. It's made using yeast and overnight proofing. It goes well with a variety of toppings or just butter. It's flavour develops for a couple of days after baking.

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Ingredients

570gr 82% Strong Wholemeal Flour

125gr 18% Strong White Flour

542gr 78% Water 37°C (handmixing)

14gr 2% Salt

1/4 tsp 0.08% Instant Dry Yeast

Method

First add water into bowl, then flour and mix with a spoon or by hand until ingredients are incorporated into a shaggy mass. 20 - 60 minutes autolyse phase in a covered bowl. Sprinkle salt and yeast over dough and  incorporate by folding over 1/4 of the dough at each time. Tip bowl onto floured work surface and knead until the gluten structure is moderately well developed. Desired dough temperature is 24 - 26°C after mixing). Bulk fermentation in a covered bowl for 3 hours at room temperature (21°C). Apply three folds in the first hour in 20 minute intervals. The dough will develop and strengthen during this phase.  Once bulk fermentation is complete loosely shape dough into a round ball and let dough rest covered for 10 - 15 minutes until suitably relaxed. Shape dough into desired form, either round or long and put into floured proofing basket seam side up. Flour top of the dough and cover with plastic. Refrigerate for 12 - 14 hours at 5°C. The bread can be baked straight out of the oven. Preheat oven and baking stone to 250°C, score bread two or three times with a sharp knife and load into oven. Steam immediately. Bake at 230°C with steam for 10 minutes. Let steam out and finish bake at 220 - 230°C for another 20-25 minutes to a good dark colour. Bread needs to rest at least 1 hour after the bake is finished.

 

 

 

Added by: Matthias Hambach


Tags: Wholemeal Bread Sourdough

Add comment

Hi Matthias, Bread looks great, but I am a bit baffled. You say 82% wholemeal and 18% white flour but the photo definitely doesn't look like this - more like 82% white, 18% wholemeal. I've been baking for years and there's no way my 82% wholemeal would come out this white. Perhaps i have missed something...? Thanks, Will

Mr Will Coleridge 16 September 2020

Reply
White wholemeal bread

I usually bake in a Dutch oven so I have never baked with steam. Could you please tell me the best way? Kind regards

Mrs Carol Edwards 13 July 2020

Reply
RE: White wholemeal bread

Hi Carol, I would simply bake it in a Dutch oven. Steaming your oven is a poor substitute really. If you like to use steam, add a cast iron skillet or metal pan on the bottom of your oven when you start preheating. If you use a baking stone as well you need to preheat for 1 hour (just like your Dutch oven) at 250C. After loading the bread pour 1-2 cups of freshly boiled water into the pan/skillet. You have to be really careful not to burn yourself with the steam when doing so, best to wear long sleeves and oven mitt. Bake first 10 Minutes with steam (230C with fan, 250C otherwise), after 10 minutes remove skillet/pan. Your Dutch oven does the same thing, but more efficiently. It is the moisture evaporating from your bread that steams the inside of the Dutch oven and helps you form a nice crust.

Mr Matthias Hambach 13 July 2020

This is a sensational recipe. Great result.

Dan 19 June 2020

Reply
RE:

Thanks Dan!

Mr Matthias Hambach 13 July 2020

Where do I get the sourdough starter from?

Joe Kwaterski 12 June 2020

Reply
RE: souerdough starter

You have to make it yourself with flour/water/yoghurt Look up Paul Hollywood

Mrs Regina Lake 28 June 2020

White whole meal bread by Matthias

Looks great but I cannot follow your instructions?

Joe Kwaterski 12 June 2020

Reply
RE: White whole meal bread by Matthias

Hi Joe, The instructions assume you have some experience baking bread. If you have less experience I suggest you try simpler recipes, especially pan loaves. King Arthur Flour (and Bakery) [https://www.youtube.com/user/KingArthurFlour and https://www.kingarthurflour.com/learn] has great instructional videos and blog posts that cover all bread baking steps.

Mr Matthias Hambach 13 July 2020


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