Wholemeal sandwich bread with sourdough
I'll be bringing you more wholemeal recipes with both spelt flour and rye flour, because diabetes has come up in the family, so slow-absorbing carbohydrates are important. I'm testing these.
Ingredients
- 315 g wholemeal flour
- 135 g Bread flour
- 150 g sourdough active or mature
- 385 g milk lukewarm
- 30 g vaj
- 12 g salt
Instructions
- I don't complicate this recipe by mixing all the ingredients and kneading. Then put the dough in a greased baking dish and let it rest for 1 hour.
- Start folding the dough, but with this recipe it's fine if you don't fold the dough, but you should allow the dough to mature. The wholemeal flour will make the dough sticky, so I like to fold it with a petal fold. The first Folding service after the dough has rested for about 1 hour. (My temperature is 24-25 degrees.)
- Fold the dough a second time and let it rest for about 45 minutes.
- Fold the dough a third time and let it rest for about 1 hour.
- Shape the loaf, place it in the baking pan and let it rise for about 2 hours (I use a Tescoma ceramic sandwich loaf pan.) I grease the top of the pan and then place it on top of the pan.
- Preheat the oven to 200°C on the bottom-up baking programme.
- Once the bread is risen, put it in the oven to bake, reduce the heat from 200 degrees to 180 degrees and bake for 45 minutes with the lid on and 15 minutes without the lid.
- I really like making this bread because it's relatively quick to make and the bread is deliciously soft, perfect for sandwiches. If you happen to have Tefalos hot sandwich pumpkin the XL version has just the right slice size and makes a very tasty hot sandwich.
