Sourdough Wholemeal

3 comments

This sourdough wholemeal recipe is the best because it combines the rich, nutty flavour of wholemeal flour. Unlike many other recipes, this sourdough recipe gives you a perfectly balanced texture—crispy on the outside with a chewy, airy crumb on the inside. This sourdough recipe can be made with the Morphy Richards fastbake breadmaker which enhances both the flavour and the nutritional benefits, making it healthier and more delicious than standard bread. Whether you're a beginner or an experienced baker, this sourdough wholemeal recipe ensures consistently great results every time!

Ingredients: 

  • 250g sourdough starter 
  • 225ml water 
  • 75g strong white bread flour 
  • 225g strong wholemeal bread flour 
  • 2 tablespoons oat bran (optional) 
  • 1 teaspoon salt, melted butter or oil, for brushing 

Method: 

Step 1: Add all the ingredients from the list above into the bucket.

Step 2: Set the machine for the Knead/Dough setting. 

Step 3: Once the kneading cycle is complete, gently remove the paddle and let the dough rise until it has roughly doubled in size. Brush the top with melted butter or oil, then bake on the 'Bake' setting for 1 hour.

Step 4: Turn the load out onto a wire rack as soon as possible after baking is complete. 

3 comments

  • Michael

    Hi

    It mentions “ then bake on the ‘Bake’ setting for 1 hour”

    Which option is that as there is no “bake” option there is fastbake 1&2 and also extra bake?

  • Amanda

    The ‘250g sourdough starter’ is your yeast element for this bread recipe….sourdough bread is traditionally made using a sourdough starter. You can easily make your own sourdough starter with flour and water, you just need to give it time to ferment, re-feed and ferment until it’s ready to use (about 1 week). There are lots of videos online to show you how to do this and once made, you can keep it going for years!

  • Sandra

    In the sourdough recipe do we use yeast only it’s not listed in the recipe or am I being dull thank

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