The Fresh Loaf

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100% whole wheat bread with rye sourdough

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Abelbreadgallery's picture
Abelbreadgallery

100% whole wheat bread with rye sourdough

Ingredients:

- 100 grams of active rye sourdough

- 500 gr of whole wheat flour (organic Stone Ground Whole Wheat Flour, if it's possible)

- 10 gr salt

- 320 ml water

 

Mix all the ingredients and let them rest 20 minutes. Knead the dough for 10 minutes or until it's smooth and elastic. Use your favorite method. Let it rest 3 hours. You can strecht and fold two times during this period. You can make one piece of 930 grams or two pieces off 465 grams. Shape a ball or a batard, trying not to degas the dough very much. Let it rest one hour more. Bake about 55-60 minutes if you make one piece of 930 grams or 35-40 if you make two pieces of 465 grams. The temperature at the beginning should be about 230C and you should create some steam into the oven. The temperature at the end of the baking process should be about 180C, without steam.

In this case, I baked this bread with dutch oven, 30 minutes with the lid on and 25 minutes without lid.

More info: http://breadgallery.wordpress.com/2013/07/19/hogaza-100-trigo-integral-100-whole-wheat-bread/

Syd-a's picture
Syd-a

That is exactly what I am looking to do. Thanks so much for sharing. I will certainly give it a try this weekend. Is it possible to post a crumb shot so I can see what it looks like inside? How was the taste? 

Why did you not use any oil in the dough? Do you think that would affect the final dough? I am thinking the oil would help preserve the bread a little.

So few ingriedients but such a wonderful result

Thanks for posting

Andy

Abelbreadgallery's picture
Abelbreadgallery

Hello! I baked this bread for the weekend so I will slice it tomorrow. I promise I'll take some pictures. This kind of breads with a high % of whole wheat flour are distinguished by their nutty flavour. Rye sourdough is very appropriate.

For me oil is not necessary. Even hydratation of the dough is only 67%, it is a little bit sticky because of the high content of whole wheat flour. I only add oil in some mediterranean doughs like ciabattas, pizza, foccaccia, etc. I suggest you to take a look at this recipe: rye and olive oil ciabattas:

http://breadgallery.wordpress.com/2013/07/18/chapatas-de-centeno-y-aceite-de-oliva/

Have a nice day.

Syd-a's picture
Syd-a

Thanks for replying. I need to wake my starter up (she is in the fridge) and will do the bake on Sunday. I felt really inspired by your bread, it looks amazing. I will also stick to the recipe you gave here and I am sure it will be great.

I like the 60% hydration doughs and use a low knead method to get the dough workable together with the longer proofs. Looking forward to your crumb shot and maybe you will be interested in my attempt later in the weekend.

Best

Andy

MisterTT's picture
MisterTT

Beautiful bread, but it isn't quite 100% whole wheat, is it? I mean there is rye in the starter and you're using quite a bit of it :)

Incidentally, at what hydration do you keep your rye sour?

Syd-a's picture
Syd-a

Can you provide calculations if the rye starter is 100%? I guess the fact that wholemeal and rye are not plain it is a good grainy whole wheat bread??

 

MisterTT's picture
MisterTT

I guess I'm not a mathematician for nothing, though this beyond simple: the formula has 50 grams of whole rye in the starter, if it is at 100 % hydration and 500 grams of whole wheat in the final dough. So the bread is actually (500 / 550) * 100% =  90.(90) % whole wheat.

Syd-a's picture
Syd-a

My math also sucks, 100% or 90%, is pretty similar in the end.

Andy

MisterTT's picture
MisterTT

I didn't mean that my math sucks, I actually have a degree in mathematics :)

Abelbreadgallery's picture
Abelbreadgallery

Yes, my friends. 100% whole wheat flour but the rye sourdough. :-)

Sourdough is refreshed with half part of water and half part of whole rye flour, so you could say 50 grams of the recipe is whole rye flour and not whole wheat flour.

For this bread I use french organic Stone Ground Whole Wheat Flour (T150 flour, also known as farina complete).

Skibum's picture
Skibum

loaf!!!  I also can't wait to see the crumb shot.  I have never baked anything 100% WW and you have inspired me to get my long forgotten rye starter out of the back of the fridge.

Regards, Brian

Song Of The Baker's picture
Song Of The Baker

Nice looking bread. How about a crumb photo?

John

dabrownman's picture
dabrownman

whole wheat loaf.  I wouldn't even think of doing it at such a low hydration.  79.71% minimum hydration for me at 100% whole grain :-)  Look forward to your crumb shot this weekend. Well done and happy baking.

 

Syd-a's picture
Syd-a

Dabrownman, so the general rule with near 100% wholemeal/wholegrain sourdough is higher hydration towards 80%? I have done a couple of high percebreads wholemeal breads around 65% hydration and been very disappointed with the results. They mostly turn out like bricks.

 

MisterTT's picture
MisterTT

Wholegrain flour has a lot of bran, which soaks up a lot of the water you put into the dough, so naturally the hydration must be higher for breads containing wholegrain flours. Also, if baking with whole wheat flour, it is beneficial to let at least a part of soak (with salt) or autolyse (no salt), that is, mixing water and flour and letting it sit for a few hours. This softens the bran and thus allows the bread to rise higher.

Abelbreadgallery's picture
Abelbreadgallery

Yes, I will slice it in the afternoon. I'll take a picture.

Sourdough is 50% whole rye flour and 50% water.

Have a nice day!

 

Abelbreadgallery's picture
Abelbreadgallery

In fact I made this rye starter feeding a regular wheat flour sourdough (10 gr) with whole rye flour (45 gr) and water (45). 

Bröterich's picture
Bröterich

Although it appears that this is an older post I'd just like to thank you for this recipe.

It works really well. I also made the rye and olive oil Ciabatta and was very pleased. Although I don't speak Spanish I liked the video of the bakery.

muchas gracias

 

PetraR's picture
PetraR

Beautiful bread, sadly we never got to see the crumb.

I am happiest with 60-65 % hydration:)

Antilope's picture
Antilope
AbeNW11's picture
AbeNW11

Nice crumb!

ghazi's picture
ghazi

So good on the outside especially with the dark color (caramelized red) . Cant wait for a crumb shot:)

This is the type of bread I yearn for .