Recipe card
- Makes
- 1 loaf, about 930 g baked
- Hydration
- 80%
- Levain
- 20%
- Wholegrain
- 40% of flour
- Bulk
- 3.5 to 5 hours
- Bake
- 250°C / 480°F, then 230°C / 450°F
Ingredients
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour | 300 g | 60% |
| Whole wheat flour | 150 g | 30% |
| Wholegrain rye flour | 50 g | 10% |
| Water | 400 g | 80% |
| Levain (100% hydration) | 100 g | 20% |
| Salt | 10 g | 2% |
| Total dough | 1010 g | 202% |
How wholegrain dough behaves
- It absorbs more water. Bran soaks up water slowly, so the dough feels stiff at first and softens during the rest. That is why the hydration is higher than the country loaf.
- It ferments faster. Wholegrain flour carries more food for the yeast. Expect bulk to finish 30 to 60 minutes sooner at the same temperature.
- It rises less. Bran cuts through gluten and rye has little gluten of its own. A slightly tighter crumb is normal and not a fault.
- It feels stickier. Rye in particular is tacky. Use wet hands and a scraper rather than extra flour.
Method
- Soak. Mix all three flours with 375 g water and rest 45 to 60 minutes. The longer soak helps the bran hydrate.
- Add levain and salt. Mix in 100 g ripe levain, then the salt and remaining 25 g water, as in the country loaf.
- Fold. Give three sets of stretch and folds, 30 minutes apart. Handle gently from the third set on.
- Bulk. Aim for 40 to 60% rise, not more, at 24 to 26°C (75 to 78°F). Typically 3.5 to 5 hours from adding levain. Over-fermented wholegrain dough turns slack and sour quickly.
- Shape and retard. Pre-shape, rest 20 minutes, shape snugly and refrigerate at 3 to 5°C (37 to 41°F) for 8 to 14 hours.
- Bake. Preheat a Dutch oven to 250°C (480°F). Bake covered 20 minutes, then uncovered at 230°C (450°F) for 22 to 28 minutes. Internal temperature 96 to 99°C (205 to 210°F).
- Cool fully. Wholegrain loaves stay moist inside. Wait at least 2 hours before slicing.
Going further with wholegrain
To increase the wholegrain share, change one thing at a time and raise water as you go. A useful rule of thumb: add about 1 to 2% more water for every 10% of white flour you replace with whole wheat. Then watch the dough rather than the recipe.
| Wholegrain share | Suggested water | What to expect |
|---|---|---|
| 20% | 75 to 78% | Close to a white loaf, a little more flavour |
| 40% (this recipe) | 78 to 82% | Nutty, moderately open crumb |
| 70% | 82 to 88% | Hearty, tighter crumb, faster fermentation |
A note on high-rye bread
Bread with 70% rye or more is a different craft. Rye dough is a sticky paste rather than a stretchy dough, because rye's gluten does not form a strong network. It is mixed rather than kneaded, proofed in a tin and baked longer at lower heat. Many traditional recipes recommend resting a high-rye loaf for 12 to 24 hours before slicing so the crumb can set. If you try one, follow a dedicated rye recipe rather than adapting this one.