This is a variation of Mr. Hamelman’s “Whole-Rye and Whole-Wheat Sourdough Rye bread”. It contains 50% wholemeal flour and 50% strong white flour to help it rise, with a preferment of 25%.
- 250gr wholerye flour
- 210gr water
- 2 tablespoons of a mature 100% liquid rye sourdough.
- 500gr strong white flour
- 250gr wholewheat flour (finely ground)
- 470gr water
- 15gr salt
This bread reminds me of a combination between the 50% wholerye walnut bread and Vermont sourdough. It seems to build up a nice tang the more you let it stand on your kitchen counter – and it tastes even better after 2 days of baking, amazing!
A nice trick I’ve learned to prevent the bread from drying out too quick: leave it with the cut side down on a cutting board! This prevents the moisture from leaving the bread. This bread will keep for more than 5 days!
It’s milder than 50% wholerye thanks to the addition of wholewheat though.
Submitted to Yeast Spotting.