Wholemeal Bread with Baking Ferment

Zorra announced a new  Bread Baking Day. For technical reasons I couldn’t post this bread for her  “World Bread Baking Day” thus I want to catch up and post it this time.
BBD #62 - Bread Baking Day meets World Bread Day (last day of sumbission December 1st)


For more than 20 years I have been baking this bread on a regular base. I know as a Turkish lady I should be addicted to pitta and white bread. Actually I love my pitta especially on a Summer day for a picnic with Feta cheese, olives, Turkish style yogurt and watermelon. But my daily bread is whole grain. 😉

The dough is with baking ferment. Surprisingly you can get it in the UK, too. The Sekowa baking ferment is made on the basis of honey and it’s nectar yeasts and ferments, using these with additional wheat and corn Sekowa starts the process of fermentation to produce the baking ferment. To bake this bread you don’t need any other raising agent.

Baking with baking ferment is a similar process as sourdough. But the bread tastes milder than a sourdough bread. You can prepare the pre-dough with either rye-flour or with wheat-flour.  The later tastes mildest.
Normally I prepare a base-dough such described in the Sekowa baking ferment box and keep it in a large glas jar in the fridge. This base-dough lasts for a few month, so I can bake this bread quite often until the base-dough is used up. But today I baked a simpler version, so you can test first the taste before starting baking this bread regularly.

I made the first pre-dough with wholemeal rye flour, baking ferment, honey and warm water, covered the bowl with a lid and let it rest for 24 hours. Then I added again wholemeal rye flour and warm water to the first pre-dough and stirred well. I covered the bowl with a lid and let the dough rest for another 12 hours on a warm place. After that the dough starts rising and nearly trying to escape from the bowl. The dough is full of bubbles. See for yourself!

The recipe is for two breads. I bake them in rectangular bread baking tins.

On such a bread baking day we enjoy an opulent brunch. As for the remaining bread I slice it and freeze. Thus I can take out separate slices of bread out of the freezer and unfreeze them in a toaster and toast it lightly. This way the bread slices taste nearly as fresh as directly from the oven.

This bread is mild and delicious with everthing you like. Enjoy it! Afiyet olsun!


1. Pre-dough:
400 g wholemeal rye flour or wholemeal wheat flour
600 ml warm water
3 teaspoons of Sekowa baking ferment
2 tablespoons of honey

  1. Mix all ingredients in a bowl until well combined. Cover with a lid and let it rest for 24 hours.

2. Pre-dough:
400 g wholemeal rye flour or wholemeal wheat flour
300 ml warm water

  1. Stir in these ingredients into the bowl with the first pre-dough and mix well. Cover with a lid and let it rest for another 12 hours at a warm place.

Bread dough:
200 g wholemeal rye flour or wholemeal wheat flour
800 g wholemeal wheat flour or wholemeal rye flour
2 teaspoons of salt
200 ml warm water

  1. Add wholemeal rye flour and wholemeal wheat flour to the pre-dough. Dissolve salt in warm water and pour it over the flour into the bowl with the other ingredients. Knead well until everthing is well combined. Cover with a lid and let it rise for 2 hours.
  2. Grease two rectangular baking tins. Divide dough into them and level the surface using a spatula. Cover with cling foil and let the dough rise.
  3. Preheat oven to 270ºC or as high as possible. Before placing the bread tins on middle rack reduce heat to 230ºC and bake the breads for 60 minutes at 230ºC until nicely brown. Invert breads out of the tins on a wire rack  to cool.  Enjoy it! Afiyet olsun!
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2 Responses to Wholemeal Bread with Baking Ferment

  1. zorra says:

    Schaut köstlich aus. Schön, dass du es zum BBD #62 geschafft hast. Danke fürs Mitmachen.

  2. ninive says:

    Sehr gut schaut dein Brot aus, und das Ferment liest sich auch interessant. Wobei ich ja inzwischen meinen Sauerteig gut im Griff habe…

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