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Loaf Bread
20% Rye / 30% Graham Flour Bread

    Created By:

    Dirk Howard (blackoven at idkhosting dot com)

    Date : 2003-04-11


    This is a variation of Dan Wing's recipe. I wanted to increase the size of the batch and increase the amount of the whole grain flours used.


      Overall formulation:
      600 grams white flour (King Arthur Unbleached All Purpose) - 50%
      480 grams graham flour (King Arthur) - 30%
      120 grams rye flour (King Arthur Pumpernickle Flour) - 20%
      860 grams water
      20 grams salt (Real Salt)

      White Flour Leaven
      300 grams white flour
      300 grams water

      600 grams white flour leaven
      560 grams water
      300 grams white flour
      480 grams graham flour
      120 grams rye flour
      20 grams salt


      Large mixing bowl
      Sturdy mixing spoon


    24 hours prior to mixing dough, take 70 grams of storage leaven and mix it with 70 grams of white flour and 70 grams of water. Let develop for 12 hours. At that time add 200 grams white flour and 200 grams of water. Let develop for an additional 12 hours. At this point the starter is ready to make the dough.

    In a large bowl add the water (reserve about 90 grams) and then mix the leaven in. Mix until uniform.

    Add all of the rye flour and mix that in well.

    Add the graham flour half at a time and mix that in.

    Add the white flour, retire your spoon and knead for about 5 minutes. After kneading for 5 minutes, let the dough rest for 20 minutes (autolyse).

    Add half of the reserved water and knead for 5 minutes. Add the rest of the water and add the salt. Knead for 5 more minutes. After a total of 10 minutes of kneading, stop and let the dough develop, covered, in the bowl for 3 hours, turning it each hour.

    Divide the dough (two or three pieces depending on desired loaf size) and round each piece and place on a little flour on the bench.

    After 20 minutes shape the loaves and put them to proof. They will proof for about 3 hours.


    This bread not only had the expected sourdough bread flavor, but it also had a wonderful nutty aroma from the whole wheat. This one is worth doing again.


    Either 2 - 1kg loaves or 3 - 650 gram loaves.
© 2003-2008, Dirk Howard
Smithfield, UT 84335