easy
5 hours
uk
These wholemeal country cobs are great healthy breads that can be enjoyed all year. A great loaf to learn if you are a bread baking beginner. The hint of rye adds an extra depth of flavour to the bread, almost like it is asking a question. I love it!
This basic wholemeal loaf evokes feelings and character like only artisan bread can. This recipe makes two wholemeal cobs.
How to make wholemeal country cob video recipe
Ingredients
For the dough:
480g Wholemeal bread flour
130g White bread flour
40g Dark rye flour
Weigh all the dry ingredients in one bowl and the wet ingredients in another. If using dried yeast follow the instructions below.
Set a timer for ten minutes. Using a plastic dough scraper incorporate the ingredients together using a fluid half turn method until ready to remove from the bowl and start slow kneading onto a table. Continue slow kneading until the timer sounds. Place back in the bowl, covered and in the fridge for 15 minutes.
After the rest, remove from the bowl, back onto the table and start a timer for ten minutes. Fast knead the dough until the timer sounds and place the dough back into the bowl.
Cover and leave to rest in the fridge for 1 hour. Remove from the bowl and degass or stretch and fold. Take a temperature check, if above 28C (46F) put it back in the fridge, if it’s under this temperature leave it on the kitchen table. Allow to rest, covered for another hour.
Next, take the dough out and shape into rounds and allow to rest on the table for 20-30 minutes.
Prepare a board by lightly dusting with flour and semolina. Divide the dough into two equal weights and shape into boules. Put the dough pieces on the board. Cover with the mixing bowl to retain moisture and leave to proof.
Proof for 2 ½ hours whilst preheating the oven at 230C (440F) with a baking stone.
Once the dough has doubled in size, loosen from the board by running a metal scrapper underneath. Dust some rye flour over the top of the dough, cut with a bakers lame in a cross pattern. Using a peel, drop into the oven directly on the baking stone, adding steam.
Bake for 35-45 minutes until the crust is a golden colour and the base of the bread sounds hollow when knocked. Remove from the oven and allow to cool on a cooling rack. Enjoy....
Method using a dough mixer
Weigh all the dry ingredients in one bowl and the wet ingredients in another. If using dried yeast follow the instructions below.
Add the ingredients to a dough mixer fitted with a dough hook attachment.
Mix for 7 minutes on slow speed and then increase the speed and knead at fast speed for 5 minutes. Remove the dough from the mixer and into a mixing bowl.
Cover and leave to rest in the fridge for 1 hour. Remove from the bowl and degass or stretch and fold. Take a temperature check, if above 28C (46F) put it back in the fridge, if it’s under this temperature leave it on the kitchen table. Allow to rest, covered for another hour.
Next, take the dough out and shape into rounds and allow to rest on the table for 20-30 minutes.
Prepare a board by lightly dusting with flour and semolina. Divide the dough into two equal weights and shape into boules. Put the dough pieces on the board. Cover with the mixing bowl to retain moisture and leave to proof.
Proof for 2 ½ hours whilst preheating the oven at 230C (440F) with a baking stone.
Once the dough has doubled in size, loosen from the board by running a metal scrapper underneath. Dust some rye flour over the top of the dough, cut with a bakers lame in a cross pattern. Using a peel, drop into the oven directly on the baking stone, adding steam.
Bake for 35-45 minutes until the crust is a golden colour and the base of the bread sounds hollow when knocked. Remove from the oven and allow to cool on a cooling rack. Enjoy....
Using dried yeast
If using instant yeast, divide the amount of fresh yeast used by 3 and follow the same method as fresh yeast.
Active dried yeast needs to be activated before use. In this case, warm 20 grams of water to 35C (95F) - no higher! Add the yeast with half a teaspoon of sugar, whisk and leave to stand for ten minutes before adding to the dough. Remove 20 grams of water from the recipe.
Top tips for the best Wholemeal Country Cob
Open the oven door after 20-25 minutes to release the steam. This helps form a nice crusty crust.
For a lighter bread, increase the white to wholemeal flour ratio. White flour contains gluten that is easier to break down, this generates better gas retention properties.
Wholemeal flour absorbs more water than white flour. It also takes a bit longer to absorb so don’t worry if the mix seems too wet at first. Give it a bit of time for the water to incorporate before thinking about adding more flour.
