Wild Wheat Bakery

Our Breads - Wholemeal Sourdough

Wholemeal SourdoughA light, rustic, wholemeal offering  with a soft texture. 

The earthiness of the wholemeal is flavoured with a touch of olive oil.

Compliments these meals:
Many of the same uses as white sourdough. This is just a step up in flavour. Good with soups, mopping up sauces, bread and dips.

800gm or 600gm round loaf. 

Serving Suggestion:
Great for grilling, bread and dips. A good option for a rustic, savoury bread and butter pudding. View the nutritional information (PDF).

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Andrew FearnsideFrom Andrew

The unsung hero of our sourdough range. The word wholemeal still conjures up fear in some. This dough will make you a fan. Wholemeal flours have great nutritional value as they use all the bran and add rich flavours to doughs. We use two types in this sourdough: a standard option and also a unique purple stoneground wholemeal. This is a very rustic dough which wouldn't be out of place on an Italian countryside dinner table. Antonio Crisci of Non Solo Pizza in Parnell is adamant our wholemeal sourdough reminds him of the bread he ate growing up in his home town in Naples.

The addition of malt syrup and extra virgin olive oil, along with brown sugar, make for a delicious, dark, crunchy crust. The wholemeal and wheatgerm seriously pump up their nutritional value as well as helping to further extend this sourdough's great keeping qualities.

As with all our sours it is a long slow process from dough mixing to finished product. The dough spends its first 6 - 8 hours in bulk, developing yeasts and flavour. We then divide and shape it. From here it spends 24 hours in the fridge, not dormant, but very slowly developing flavour and texture. It is this process that helps to significantly break down the starches and sugars. This keeps the G. I. level low, around half the G. I. of yeasted bread and makes sourdoughs so much easier to digest and good for you. This is a great option for those watching their gluten intake.