Wholewheat Natural Yeast Bread

I would suggest to half the doses unless you intend to freeze your bread!
This recipe is really flexible, you can add seeds, use different flours like spelt flour which we really like. Also, if you would like to make a loaf for sandwiches and bake it in a tin, half the recipe doses, and then just add 2 tbsp of oilve oil and 20g of butter during the second stage of the dough; shape a long roll and place it in a tin to proof.

500 g wholewheat flour

500 g strong white flour

650 g water

300 g refreshed natural yeast

10 g malt

22 g salt

In the morning dissolve the refreshed natural yeast in the water, add the flour and start folding the water through it. Let the dough rest for about half an hour. Then add malt and salt and work the dough again until its silky and elastic notwithstanding the wholewheat flour.

Cover the dough with a damp cloth and let it rest for about two hours ( wholewheat flour tends to speed the proofing process).

Shape your bread as usual and let it rise covered with cling film for about 4 hours. Bake in a preheated oven at 230 C  for 5 minutes and then lower the temperature to 200 for another 30 to 40 minutes. Put a small pan of boiling water at the bottom of the oven to keep the bread moist while baking.