John Myers
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Small Wholemeal Bread
The perfect small wholemeal bread recipe with a picture and simple step-by-step instructions.
Small wholemeal bread
- 300 g Wholemeal rye flour
- 150 g Whole wheat flour
- 10 g Yeast, fresh
- 5 tsp Agave syrup
- 5 g Salt
- 1 tbsp Sunflower oil
- 320 ml Water, lukewarm
- 15 g Whole grain sourdough powder
Small wholemeal bread
- Put the rye and whole wheat flour together in a bowl. Then add the yeast, agave syrup, salt, sunflower oil, water & whole grain sourdough powder one after the other. Knead the whole thing with a dough hook / food processor, about 5 minutes. If the dough sticks a little, add flour.
- Now the dough is covered and placed in a warm place for 1 hour. After that it should have increased in size. Take out and knead once with clean hands. Take a floured proofing basket and put the kneaded bread dough in it.
- Cover again and let rise for about 30 minutes. In the meantime, preheat the oven to 200 ° degrees top / bottom heat. After rising, carefully place the bread on the baking sheet and slide the middle rail from below into the preheated oven. Let bake for 1 hour.
- Then take it out and place on a wooden board with a lattice. Let cool down completely.
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