Rye and Yellow Grain Bread: a wholegrain sourdough made with yellow wheat

A recipe has appeared on the Plötzblog that was originally intended as an introductory bread for the April 2023 Alm course: Rye-Yellow Grain Bread, a wholegrain sourdough made from rye and yellow-kernel wheat.

Yellow-kernel wheat is a type of wheat with a very yellow bran and yellow flour inside. The yellow pigments make the flour and bread look less “wholegrain”, and the bread tastes quite different too. It is important not to be fooled, though: there are many different varieties within yellow-kernel wheat as well. For this bread, a mix of several varieties from the grain breeding station Cultivari in Darzau was used.

The rise comes entirely from the sourdough. The recipe uses a mixed sourdough of wholegrain rye flour and wheat flour, which is started with a soft rye starter (TA 200) and left to ripen for 12 hours at 20 °C. Then the main dough is made. The exact quantities and steps are in the recipe itself, where you can also adjust the amount of dough.

What appeals to me most is the idea of not seeing grain as an interchangeable raw material, but as something with its own variety and its own flavour. If you have a sourdough starter and would like a bread that doesn’t look like the usual wholemeal, this is a good reason to go looking for yellow-kernel wheat.

Source: Plötzblog