Nepedia

Wheat bread with whole rye

By Nepedia

A darker wheat-and-rye blend, using whole or pumpernickel rye.

A tan-crumb sourdough half in front of a whole round loaf on a wooden board beside a bread knife.
Makes
2 loaves
Heat
245°C
Baking time
30 min covered + about 20 min uncovered

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

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Wheat bread with whole rye

Makes
2 loaves
Heat
245°C
Baking time
30 min covered + about 20 min uncovered

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

Hybrid levain bread

Wheat bread with whole rye

A darker wheat-and-rye blend, using whole or pumpernickel rye.

Method

  1. 01 · Feed

    6–8 hours

    Use: A

    Keep only 100 g mature levain. Mix in the feed flour and water; cover at room temperature.

    Ready when: Bubbly, expanded and webbed inside; pleasantly fermented.

    Baker stirs a thick, softly flecked levain in a clear container.
    01 FeedMix the retained starter with its feed flour and water, then cover and let it expand.

  2. 02 · Autolyse

    20–30 minutes

    Use: B flour + B water

    Near the end of the feed, mix the final-dough flours and water only. Cover. Keep salt, yeast and levain aside.

    Ready when: All flour moistened; no dry pockets.

    Seen from the side, the baker mixes rough finely flecked wheat and wholegrain dough by hand in a clear rectangular tub.
    02 AutolyseMoisten all the final-dough flour with the final water, then cover and rest.

  3. 03 · Mix

    3–6 minutes

    Use: Autolysed dough + remaining B

    With a damp hand, fold edges over the additions; pinch through the mass with thumb and forefinger 5–6 times. Alternate pinching and folding until uniformly mixed, about 3–6 minutes. Rest briefly, then fold again.

    Ready when: Uniform dough, no streaks of levain or salt.

    From an elevated angle, the baker pinches and folds cohesive finely flecked wheat and wholegrain dough in a clear tub.
    03 MixUse a damp hand to pinch and fold the levain, salt and any listed yeast evenly into the dough.

  4. 04 · Fold & bulk

    3–4 sets in first 1½–2 h; total bulk about 5 hours

    Use: Mixed dough

    With a damp hand, stretch one edge until resistance, then fold across the dough. Repeat around 4–5 sides; turn the bundle seam down. Cover between sets; let it relax before the next set. Do not tear it or fold during the last bulk hour.

    Ready when: About 2½× starting volume, aerated and elastic.

    The baker lifts a short elastic flap of finely flecked wheat and wholegrain dough, ready to fold it back across the mass.
    04 Fold & bulkLift an edge gently, fold it across, then let the dough relax before the next set.

  5. 05 · Divide & shape

    15-minute preshape rest, then final shaping

    Use: Fermented dough

    Gently divide into two. Fold each piece’s perimeter inward, turn seam down and tighten by cupping and dragging. Rest 15 minutes, then shape again with the same motion. Place seam DOWN in floured baskets; cover.

    Ready when: Medium-tight rounds; preserve visible gas.

    The baker cups one finely flecked wheat and wholegrain dough round with a second equally sized round beside it.
    05 Divide & shapeDivide and preshape two rounds, rest for 15 minutes, then tighten each round and place seam down in floured baskets.

  6. 06 · Proof

    11–12 hours

    Use: Covered baskets

    Refrigerate in closed bags overnight. Bake directly from the fridge; no warm-up is needed.

    Ready when: Expanded, aerated loaves; firm enough to lift while cold.

    The baker places a pair of bag-covered finely flecked wheat and wholegrain dough rounds in proofing baskets into the refrigerator.
    06 ProofEnclose the baskets in closed bags and refrigerate overnight. Bake the loaves directly from the fridge.

  7. 07 · Preheat

    At least 45 minutes, overlapping final proof

    Use: Oven + covered Dutch ovens

    Put covered pots on a middle rack. Preheat thoroughly to 245°C.

    Ready when: Oven and pot fully heated.

    Two covered cast-iron pots heat on the middle oven rack.
    07 PreheatHeat the covered Dutch ovens thoroughly while the loaves finish proofing.

  8. 08 · Bake

    30 min covered + about 20 min uncovered

    Use: Proofed loaves

    Invert onto a lightly floured counter and carefully lower into hot pot seam UP. Cover for 30 minutes, then uncover to finish. Use dry oven mitts; keep skin clear of hot iron.

    Ready when: Deep brown crust; check 15 min after uncovering.

    Using dry oven mitts, the baker lifts a lid to reveal a naturally split finely flecked wheat and wholegrain loaf, with a second covered pot nearby.
    08 BakeUse dry mitts to remove the lid after the covered bake, then finish uncovered until the crust is deep brown.

  9. 09 · Cool

    At least 20 minutes; longer for cleaner slices

    Use: Baked loaves

    Lift out of pots and cool on a rack before cutting.

    Ready when: Steam has subsided; crumb no longer tears when cut.

    One whole finely flecked wheat and wholegrain loaf and both halves of a second cool on a raised rack beside the baker.
    09 CoolCool the loaves on a rack before cutting so the crumb can set without tearing.

What to look for

StageLook and feelNeeds attention
Mix & foldsSticky but cohesive dough gains height and elasticity after each fold.A puddle that never gains strength, or a dry dough tearing under a gentle stretch.
ProofUse volume and dough feel alongside the schedule. At room temperature, a poke returns slowly and partly.Immediate rebound suggests more proof; collapse or a lasting deep dent suggests excess proof.

Troubleshooting

If you seeLikely causeWhat to do nowNext time
Dough is slow to expandCool dough or weak levain.Keep covered in a mildly warmer spot; wait for the volume cue.Confirm the starter is vigorous; log dough and room temperatures.
Loaf spreads or collapsesFermentation went too far or shaping left little tension.Handle gently and bake promptly; expect a lower loaf.Use the volume cue; shape with surface tension and shorten the next warm hold.
Sticky crumb when slicedThe loaf was cut warm or insufficiently baked.Let it cool fully before judging.Bake to an even deep crust colour and allow a longer cooling rest.

Recipe notes

  • Formula totals describe the final dough, not all flour used for feeding. Use only the stated levain portion. An established culture at 80% hydration with an 80:20 white-to-whole-wheat flour blend maintains that composition. After a change of feed, traces of the previous flour blend and hydration remain.
  • Keep unused levain separately for the next feeding; do not return salted dough to the starter. For one Dutch oven, chill the waiting loaf and reheat the empty pot for 5 minutes before the second bake.
  • Rye makes this dough stickier; flour the exterior lightly and use the preshape rest instead of kneading extra flour into it.
Show ingredient flow
A tan-crumb sourdough half in front of a whole round loaf on a wooden board beside a bread knife.
A whole wheat-and-whole-rye sourdough loaf with a cut half from the second loaf.

Recipe

Wheat bread with whole rye

A darker wheat-and-rye blend, using whole or pumpernickel rye.

How do I make it?

  1. Prepare the starter

    6–8 hours

    Prepare the starter: keep only 100 g of ripe, active starter and mix in the flour and water listed for this feed. Aim for 26–27°C just after mixing, then cover and leave at room temperature. This prepared starter is the levain used later in the dough.

    Baker stirs a thick, softly flecked levain in a clear container.
    Mix the retained starter with its feed flour and water, then cover and let it expand.

    Ready when: The starter has grown, is bubbly and shows fine stretchy strands inside, with a pleasant fermented smell.

  2. Rest the flour and water

    20–30 minutes

    As the prepared starter nears readiness, mix only the flour and water listed for the final dough. Cover and let it rest, keeping the salt, yeast and prepared starter separate for now.

    Seen from the side, the baker mixes rough finely flecked wheat and wholegrain dough by hand in a clear rectangular tub.
    Moisten all the final-dough flour with the final water, then cover and rest.

    Ready when: All the flour is wet, with no dry patches.

  3. Mix the dough

    3–6 minutes

    Add the remaining group B ingredients to the rested dough, then wet your hand and fold the outer edges over them. Pinch through the dough with your thumb and forefinger 5–6 times, alternating with folds until evenly mixed, about 3–6 minutes. Rest briefly, fold again and aim for a dough temperature of 25–26°C.

    From an elevated angle, the baker pinches and folds cohesive finely flecked wheat and wholegrain dough in a clear tub.
    Use a damp hand to pinch and fold the levain, salt and any listed yeast evenly into the dough.

    Ready when: The dough looks even, with no streaks of starter or salt.

  4. Fold and let rise

    3–4 folding rounds in first 1½–2 h; total first rise about 5 hours

    Wet your hand, lift one edge of the dough just until it resists, then fold it across; work around 4–5 sides and turn the dough folded-side down. Keep it covered and let it relax between rounds of folding. Avoid tearing the dough, and leave it untouched for the last hour of this first rise.

    The baker lifts a short elastic flap of finely flecked wheat and wholegrain dough, ready to fold it back across the mass.
    Lift an edge gently, fold it across, then let the dough relax before the next set.

    Ready when: About 2½× its starting size, airy and stretchy.

  5. Shape the loaves

    15-minute preshape rest, then final shaping

    Gently divide the dough into two pieces, fold each piece’s edges into the middle, then turn folded-side down and cup and pull it toward you to make a round. Rest for 15 minutes, then tighten each round again using the same cupping and pulling motion. Put them folded-side DOWN in floured rising baskets and cover.

    The baker cups one finely flecked wheat and wholegrain dough round with a second equally sized round beside it.
    Divide and preshape two rounds, rest for 15 minutes, then tighten each round and place seam down in floured baskets.

    Ready when: Moderately firm rounds that still have air bubbles inside.

  6. Let the loaves rise

    11–12 hours

    Put the covered rising baskets in closed bags and refrigerate overnight. Bake the loaves straight from the fridge; they do not need to warm up first.

    The baker places a pair of bag-covered finely flecked wheat and wholegrain dough rounds in proofing baskets into the refrigerator.
    Enclose the baskets in closed bags and refrigerate overnight. Bake the loaves directly from the fridge.

    Ready when: The loaves have grown and feel airy, but are firm enough to lift while cold.

  7. Heat the oven

    At least 45 minutes, overlapping the last rise

    Put the heavy lidded pots on the middle rack. Heat the oven and pots thoroughly to 245°C.

    Two covered cast-iron pots heat on the middle oven rack.
    Heat the covered Dutch ovens thoroughly while the loaves finish proofing.

    Ready when: The oven and pot are fully hot.

  8. Bake

    30 min covered + about 20 min uncovered

    Turn each loaf out onto a lightly floured counter and carefully lower it folded-side UP into a hot pot. Bake with the lid on for 30 minutes, then remove the lid to finish baking. Use dry oven mitts and keep your hands clear of the hot metal.

    Using dry oven mitts, the baker lifts a lid to reveal a naturally split finely flecked wheat and wholegrain loaf, with a second covered pot nearby.
    Use dry mitts to remove the lid after the covered bake, then finish uncovered until the crust is deep brown.

    Ready when: A deep brown crust; start checking 15 min after removing the lid.

  9. Let it cool

    At least 20 minutes; longer for cleaner slices

    Take the loaves out of the pots and leave them on a rack to cool before slicing.

    One whole finely flecked wheat and wholegrain loaf and both halves of a second cool on a raised rack beside the baker.
    Cool the loaves on a rack before cutting so the crumb can set without tearing.

    Ready when: Most steam has escaped and the inside no longer tears when sliced.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Dough is slow to expandCool dough or weak levain.Keep covered in a mildly warmer spot; wait for the volume cue. Confirm the starter is vigorous; log dough and room temperatures.
Loaf spreads or collapsesFermentation went too far or shaping left little tension.Handle gently and bake promptly; expect a lower loaf. Use the volume cue; shape with surface tension and shorten the next warm hold.
Sticky crumb when slicedThe loaf was cut warm or insufficiently baked.Let it cool fully before judging. Bake to an even deep crust colour and allow a longer cooling rest.
Useful recipe notes

Formula totals describe the final dough, not all flour used for feeding. Use only the stated levain portion. An established culture at 80% hydration with an 80:20 white-to-whole-wheat flour blend maintains that composition. After a change of feed, traces of the previous flour blend and hydration remain.

Keep unused levain separately for the next feeding; do not return salted dough to the starter. For one Dutch oven, chill the waiting loaf and reheat the empty pot for 5 minutes before the second bake.

Rye makes this dough stickier; flour the exterior lightly and use the preshape rest instead of kneading extra flour into it.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Wheat bread with whole rye at a glance

Makes
2 loaves
Heat
245°C
Baking time
30 min covered + about 20 min uncovered
Dough hydration
78%
Prefermented flour
20% of total flour
Leavening
Starter + yeast
Bulk fermentation
3–4 sets in first 1½–2 h; total bulk about 5 hours · About 2½× starting volume, aerated and elastic.
How do the ingredient proportions compare?

Core dough totals include the flour and water in the portion of starter or preferment used. Do not add them again. Toppings, fillings and dusting flour are separate.

Formula componentGramsFlour = 100%
Total flour1000 g100%
Total water780 g78%
Salt21 g2.1%
Instant yeast2 g0.2%