Thanks to reader Peter from Australia for sending in this recipe for a 100% Wholemeal Loaf with three different types of seeds.
Being from a central European background and living in Australia I grew up with what I call ‘proper bread’ meaning firm grainy or rye breads. I never liked and won’t touch the predominately ‘cheap and nasty’ range of sliced white breads sold in the supermarkets.
Baked wholemeal loaves
For the last 15 years, my father has been baking rye bread weekly, but only in recent times have I adopted the practice. I’ve had a good teacher to learn from. I particularly like grainy, rye and wholemeal breads which are a little more dense. I also enjoy the flavour from caraway seeds which are popular in central Europe.
This wholemeal bread recipe, made with whole wheat flour and three different types of seeds, is suitable for vegans as it contains no animal products.
100% Wholemeal Loaf
Recipe from Peter in Australia
Makes: 2 Freeform Loaves
Ingredients:
- Wholemeal flour 700 grams
- Water 600 ml
- One teaspoon of dried yeast (5 grams)
- A teaspoon of sugar to activate the yeast
- A teaspoon of salt
- 40 grams of sunflower seeds
- 40 grams of flaxseeds
- Two heaped teaspoons of caraway seeds.
Method:
- In lukewarm water I add the yeast and sugar which I let stand for about 10 minutes. Meanwhile I add all the dry ingredients together and mix together.
- I then add the water with the yeast already beginning to activate. The dough takes about five to seven minutes to knead by hand and can get a little sticky so flour for dusting is essential.
- Once kneaded I let the dough rise for about 90 minutes to two hours at room temperature.
- After having sufficiently risen I separate the dough into two portions to make two loaves.
- I knead the dough a little into the desired shape and sprinkle with sunflower seeds. I attach the sunflower seeds to the dough by wetting the top of the dough a little with wet hands and then slightly push in the sunflower seeds so they are firmly attached to the loaves and don’t fall when the loaves are baked.
- The loaves are baked for 35 minutes at 200 degrees celsius – that’s about 390 degrees fahrenheit.
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- Kneaded Dough – to be set aside to rise
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- The dough – separated and ready for the oven
Hello Cathy,
great work with this website đŸ™‚
For the 100% wholemeal loaf recipe above, would it be possible to replace the dried yeast with a sourdough starter? If so, how much should I use in place of the yeast, and what other adjustments would I have to make?
I am not a very advanced sourdough bread baker so any tips would be helpful.
Thanks a lot!
Hi Emilye, So glad you like the site. This bread recipe was submitted by a reader so I have not experimented with it. However, you could use a sourdough starter in place of the yeast. You’ll probably need to experiment with it to get the right proportions. I’ve been using about 15% sourdough for one loaf, you might want to bump that up to 30% sourdough for 2 loaves. As an example, my latest post uses a sourdough starter of 15% https://www.breadexperience.com/sourdough-buckwheat-rye/. You would also need to reduce the hydration and flour to compensate for the starter.