Bread Blog

Wholemeal Sourdough Plus

March 10, 2018

The curst of the wholemeal & rye sourdough bread

The crumb of the wholemeal & rye sourdough bread

Ingredient Quantity (g) Baker’s Percentage (%)
Water 1150 + 50 80
Wholemeal flour 1050 65
Wholemeal Rye flour 75 5
White bread flour 450 30
Salt 30 2
Levain 300 20


Step Time
Autolyse 1hr
Bulk rise 4hrs
Bench rest 30mins
Proof in fridge 9hrs
Bake 40mins


  1. (Wholemeal) Rye flour seems to cause large bubbles.

Kyle Mathews

Written by Daniel Apt, who likes design, code and bread.
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