Serves 4
2560 min
Wholemeal Sourdough Loaf
Recipe GLPR3389d1770b553c
A rustic, chewy sourdough loaf made with a blend of strong white and wholemeal flours, naturally leavened with an active sourdough starter. This loaf develops complex flavor through slow fermentation and bakes to a golden, crusty exterior with a tender crumb inside. Perfect for toasting, sandwiches, or serving alongside soups and stews.
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Ingredients
200 g strong white flour
200 g strong wholemeal flour
325 ml warm water
1 tsp salt
200 ml active sourdough starter
Directions
To create your sourdough starter (prepare 1–7 days ahead): In a clean jar or container, mix 50g of strong white flour, 50g of strong wholemeal flour, and 100ml of slightly warm water until no dry flour remains. Leave the lid ajar at room temperature for about 1 hour, then seal and let rest for 24 hours. Over the next six days, daily refresh the starter by discarding half of it and adding 25g each of white and wholemeal flour plus 50ml of warm water. Stir well after each feeding. By day 3–4, you should see bubbles forming and notice a yeasty smell. By day 7, the starter should be visibly bubbly with a sweet aroma and is ready to use.
Combine the 200g strong white flour, 200g strong wholemeal flour, 325ml warm water, salt, and your active sourdough starter in a large bowl (or a mixer fitted with a dough hook). Mix by hand with a wooden spoon or on low speed in the mixer until all ingredients are incorporated. Add a little extra flour if the dough is too sticky, or a splash of warm water if it appears dry.
Transfer the dough onto a lightly floured work surface and knead for about 10 minutes by hand until the dough becomes soft, elastic, and smooth—it should stretch without tearing. If using a stand mixer, increase the speed slightly and mix for 5 minutes until the dough reaches the same smooth, elastic texture.
Place the kneaded dough in a clean, lightly floured bowl and cover it with plastic wrap or a tea towel. Set it in a warm place to rise for 3 hours. Sourdough rises more slowly than commercial yeast breads, so visible growth may be subtle, but the dough should show some volume increase.
Line a medium bowl with a clean, dry tea towel and dust it generously with flour, or use a floured proofing basket. After the first rise, turn the dough out onto your work surface and gently knead it for just a minute or two to release excess gas. Shape it into a tight, smooth ball and dust all over with flour.
Place the shaped dough, seam-side up, in the floured bowl or proofing basket. Cover loosely and allow it to rise at room temperature for 3 hours, or cover and refrigerate overnight, until the dough has risen by about one-quarter of its size.
Place a large baking tray in the oven and preheat to 230°C (210°C fan/gas mark 8). Set a small roasting pan filled with water on the bottom rack to generate steam. Carefully remove the hot baking tray, sprinkle it lightly with flour, and invert your dough onto it seam-side down.
Using a sharp knife or lame, score the top of the loaf with a few deep slashes in a decorative pattern. Bake for 35–40 minutes until the loaf is deep golden brown. To test for doneness, tap the bottom of the loaf—it should sound hollow. Transfer to a wire rack and cool completely before slicing.
