Apple wholemeal bread from

Apple wholemeal bread

A simple wholemeal bread should taste healthy and hearty, but it can sometimes be a long and hard road to get there! I usually get recipes right the first time, but this time the whole grain really drove me crazy. Always too sour, then greasy again, then extremely cracked crumbs and sometimes (if I'm honest - always) severe crumbling the next day.

When good advice is needed, textbooks are usually the only thing that helps, and what I found there gave me even bigger and more serious bread mistakes. I have no idea how these wonderful illustrations of the bread in the books came about, but for me the uncertainty was even greater than before (for the first time I was able to empathize with some of the readers' comments - pure despair was spreading!).

Can it be so difficult to make a sourdough from simple wholemeal flour and then use it to make a dough that can be enjoyed for several days when baked?

To minimize further failures, I started a series of experiments with different sourdoughs. In this series of tests, I mixed sourdoughs with different dough yields, temperatures and quantities of ingredients. Furthermore, the sourdough should mature at room temperature after stirring!


  • Wholemeal flour + water + 10% starter + 18 hours/TT: 32°C = too acidic
  • Wholemeal flour + water + 5% starter + 18 hours/ TT: 30°C = too acidic
  • Wholemeal flour + water + 2% starter + 18 hours/ DD: 28°C = too weakly acidified
  • Wholemeal flour + water + 5% starter + 18 hours/TT: 26°C = PERFECT

“All sourdoughs ripened after making at a room temperature of 20°C.” The listed dough temperature (TT) was measured after preparation!

  1. Allow to stand slowly for 30 minutes / 30 minutes and then mix slowly for another 10 minutes (1% yeast was added in the second mixing phase).
  2. Allow to stand slowly for 20 minutes / 20 minutes and then mix slowly for another 10 minutes (1% yeast was added in the second mixing phase).
  3. Let stand slowly for 20 minutes / 30 minutes and then mix for another 7 minutes (0.5% yeast was added in the second mixing phase)
“Here the number 3 produced the best baking result! Some people will now ask themselves why with yeast - I simply didn't want to risk the dough becoming sour again - that's why 0.5% yeast!”

  • cooked rye grains
  • Brewing or soaking piece
  • soaked leftover bread
  • grated apple


Butyric acid fermentation can easily develop in steeping and brewing pieces at temperatures around 35°C. These usually mess up the taste of the bread afterwards. Such external fermentation can be suppressed by slightly acidifying the precipitate.

Ripe pieces or brewed pieces can be preserved by storing them in cold storage at +5°C by adding a small amount of table salt.

You should use around 20-30% of the amount of flour for a stock or soaking piece. If you use meal rich in enzymes, you should use a steeping piece instead of the brewing piece. You should also reduce the proportion to 15-20%.

ATTENTION: The parameters listed above refer exclusively to finely ground wholemeal flour!

Recipe for a dough weight of 2010g

  • 400g finely ground wholemeal rye flour
  • 400g water
  • 50g starter
The sourdough matures for 18 hours and should have a dough temperature of 26°C. Care should be taken to ensure that the sourdough does not cool down too much on autumn and winter days. Main dough:
  • 850g ripe sourdough
  • 500g fine wholemeal rye flour
  • 100g fine whole wheat flour
  • 400g water 35-40°C
  • 80g finely grated apple
  • 20g salt
  • 5g bread seasoning (as desired)
Mix all ingredients slowly for 20 minutes and then let stand covered for 30 minutes.
  • 5g yeast
  • + Add water if the dough is too firm (possibly 50g)
To ensure an even distribution of the yeast, the yeast should be placed on the dough in a small dough well after the first mixing process. Pour a small sip of water onto the yeast - this will allow the yeast to dissolve completely over the next 30 minutes and avoid any bread defects. After a break of 30 minutes, the dough is slowly mixed for another 7 minutes.

  • After mixing, scrape the dough cleanly from the edge of the bowl and cover and let it mature for 30 minutes.
  • The pieces of dough are then weighed as desired.
  • Shape into a round loaf and immediately place in the baking frame/form.
  • If you add yeast, the dough will probably be fully cooked after 45 minutes. If you don't add yeast, the doneness will at least double.
  • The loaves of bread are baked at 250°C with steam.
  • Drain the steam after 3 minutes (leave the oven door open for 60 seconds).
  • After a baking phase of 15 minutes, reduce the baking temperature to 190-200°C.
  • The baking time should not be less than 90 minutes.
  • To improve the crust formation on loaf bread, the baking frame can be removed after 60 minutes.

I would also like to thank Angie for the baking frames. The baking frames used come from her and are available .

© Dietmar Kappl & REICHL BROT

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