Éric Kayser’s step-by-step recipe for wholemeal bread

Wholemeal bread is renowned for its fiber content, which contributes to maintaining good dietary habits.
Its name comes from the outer layer of the wheat grain, which remains present in the flour used to make it.

The Recipe:

Hand Kneading:
Put the water in your bowl.
Add the fresh baker’s yeast and your sourdough starter.
Mix until the yeast is fully dissolved.

Add the flour.
Use your hand as a whisk to mix until the flour is completely absorbed.

Begin cutting the dough with your hands to build strength. Continue until the dough becomes firmer.

Place the dough on a table.
Perform the following motion: grab, cut, grab, cut, for at least ten minutes.

Incorporate air into the dough by picking it up and giving it a quarter turn.
Repeat this process until the dough detaches from the table.

Shape the dough into a ball.

Using a Stand Mixer:
Pour the water, sourdough starter, and flour into the mixer bowl.
Place the salt on one side and the flour on the other.

Mix for 4 minutes on low speed and 6 minutes on high speed.

Remove the dough from the mixer, place it on your table, and shape it into a ball.

Place the ball in a floured bowl and cover it with a cloth.
Let it proof for 1 hour.

Check if the dough has proofed properly by pressing it.
If it springs back neither too quickly nor too slowly, the dough is ready to be worked.

Lightly flour your work surface and dough.
Carefully remove the dough from the bowl and place it on the work surface.

Divide the dough into three portions of 300g each.

Shape three pre-balls by folding all the edges toward the center.

Let them rest for 30 minutes.

For each bread, gently press the dough with the palm of your hand.
Take the top of the dough and fold it over the center.
Press with the palm of your hand.
Fold the center over the bottom.
Ensure the seams are tightly sealed.

Place the three dough pieces (seams down) on a baking tray lined with parchment paper, leaving a four-finger space between each piece.
Score the dough lengthwise.

Let them proof for 1.5 hours.

Lightly moisten the dough pieces with a pastry brush and some water.

Bake for 25 minutes at 230°C.

Enjoy 200 different aromas in each of your breads, for a superb and delicious result.

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