Wholegrain Coward - Pane Integrale

100 % Wholemeal bread with a long dough

Today I brought you my whole grain coward. The ideal whole grain bread for whole grain figs. Why? Because this bread is just great for every wholegrain fig or wholegrain grouch. Because nobody suspects that this light, airy and crunchy bread is a whole grain bread ... ♥ 

Vollkornfeigling- Pane integrale. Ein locker leichtes Vollkornbrot mit Vollkorn Manitoba Mehl und langer Teigführung.

Wholegrain Figling - a mild wholemeal bread

The wholegrain fig is a very mild, very juicy and unusually fluffy wholemeal bread. It is made from Italian whole wheat Manitoba flour. That's why I also called this bread Pane Integrale. Really Italian and that's why I mainly prefer Italian wheat sourdough Lievito Madre driven. At first I baked it completely without yeast. In order to ensure success and reproducibility (especially for beginners), I ended up tinkering 1 gram of fresh yeast into the recipe. But I also wrote down the completely yeast-free version for you and also a version that only uses a little yeast. So once again you are spoiled for choice - I love it simple and flexible!

Wholemeal Manitobo - What is it?

The Whole Grain Manitoba Manitoba, a wholemeal flour made from elite wheat, a particularly gluten-strong type of wheat. I experimented with whole grain Manitoba flour for this recipe for the first time.

I didn't expect such a fluffy, fluffy crumb myself with whole grain Manitoba flour! The crust is wonderfully crispy and it has turned out to be an all-round great bread. Just perfect for cheating my kids a good portion of whole grain bread into the lunch box for school.

Because at first nobody believed that this bread is pure whole grain bread. When it comes to eating, it has at most the appearance of a wholegrain mixed breed. The crumb is very juicy and elastic - far removed from the dry and bland wholemeal bread image. It also tastes very pleasantly mild and aromatic. In addition, this bread has very good freshness. And don't worry, despite the sticky manitoba flour, it won't get a bit rubbery. Now I wish you a lot of fun baking and I am very curious to see what experiences you will have with this flour ... ♥ 

Print

Wholegrain Coward - Pane Integrale

For the version entirely without yeast or only with yeast See note.

  • Prep Time:
    30 minutes
  • Cook Time:
    38 hours 50 minutes
  • Total Time:
    39 hours 20 minutes
  • Yield:
    1 bread (s)
  • Category:
    Dinner, side dish, bread, breakfast, snack
  • Cuisine:
    deutsch, german, italian, italian
 piece

Ingredients

Autolysis dough

  • 500 g Whole Wheat Manitoba Flour ((e.g. this) or strong wholemeal wheat flour | alternatively "normal" whole wheat flour (the result is different)
  • 400 g Water (| with "normal" whole wheat flour first 380 g)

Main dough

  • Autolysis dough
  • 90 g Lievito Madre, 1-2 times refreshed ((I: refreshed with whole grain Manitoba flour))
  • 1 g fresh yeast
  • 10 g Honey (or beet syrup)
  • optional: 1 pinch of vitamin C powder (or about ½ tsp Acerola powder)
  • 14 g salt
  • 10 g olive oil
  • 60 g Water (| with "normal" whole wheat flour possibly omit)

Instructions

Autolysis dough

  1. Mix the water and flour briefly but thoroughly.
  2. Covered for 2 hours Autolysis let rest.

Main dough

  1. Knead the autolysis dough, Lievito Madre, if necessary yeast & Vit. C as well as honey for about 8 minutes at slow speed.
  2. Add salt and olive oil, knead at high speed for another 3-5 minutes. Gradually add the remaining water (up to 60 g). The dough must be kneaded well (window test! see video).
    (The kneading time can vary slightly depending on the kneader / food processor.)

Stock cooking

  1. For 2 hours at room temperature (20-22 ° C) Stock cooking place.
    Laminate after 1 hour (see video).
    After 2 hours stretch & fold (see video).
    Then place in the refrigerator at 5 ° C for 12 hours. (At approx. 8 ° C it is about 8 hours.)

Forms & piece cooked

  1. On the floured work surface (without Acclimatize) loosely round. With the end down, let it relax for 20 minutes.
    Then shape gently (!) But with tension long or round.
    Put the end up in a floured proofing basket.
    Covered well in the refrigerator (5 ° C) for about 24 hours Piece cooked place. (At around 8 ° C, it is around 18 hours.)

to bake

  1. Preheat the oven to 250 ° C top / bottom heat in good time, together with a large cast pot, baking steel / tray or baking stone, depending on the case.
  2. Baking in the pot:
    After the rising time, turn the dough into the hot pot and close the lid. Bake for a total of 50 minutes. After 20 minutes of baking time, lower the temperature to 220 ° C. Remove the lid after another 15 minutes.
  3. Bake released:
    Bake for a total of 50 minutes. Immediately at the beginning swath (Steam). After 10 minutes, open the oven door to drain the moisture and lower the temperature to 210-220 ° C. Depending on the oven, switch to hot air for the last 5-10 minutes or leave the door ajar.
  4. After baking, let cool on a wire rack.

Notes

 

Yeast-free method:

For the yeast-free variant as a whole 120 g Lievito Madre use. Refresh them 2 or better 3 times beforehand!

 

Method without Lievito Madre:

Instead of the Lievito Madre, a total of 2 g of fresh yeast (a total of 3 g) can be used. In the autolysis dough then additionally 60 g Whole grain Manitoba flour (Wholemeal Manitobo) and 30 g of water give.

 

KNEAD IN THE THERMOMIX:

  • Autolysis dough: Mix 1 min./dough kneading setting. Then put in the refrigerator.
  • Main dough: Knead autolysis dough, Lievito Madre, if necessary yeast & Vit. C as well as honey for 4 minutes / kneading stage.
  • Then add oil, salt and water and knead for 2-3 minutes / dough level. Check dough kneading in good time (window test) and rather knead in stages. 

 

Keywords: bake, bread, simple, yeast, integral, Italian, Italian sourdough, long dough, Lievito Madre breeding, Lievito naturale, LievitoMadre, long fermentation, Manitoba, Manitobo, open crumb, Pasta Madre, PastaMadre, overnight cooking, whole grain, whole wheat flour, little yeast

Window test (gluten development test)

https://www.youtube.com/watch?v=KLemhcln3zc

Laminate

https://www.youtube.com/watch?v=gsb-kTZblm4

stretch & fold

https://www.youtube.com/watch?time_continue=53&v=IL4d2XycztI&feature=emb_logo
https://www.youtube.com/watch?v=qzuy6WfyH5w

 

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14 thoughts on “Vollkornfeigling − Pane integrale”

  1. Sieglinde Friedemann

    Dear Sonja, what dough temperature should the main dough reach after kneading?
    LG Sieglinde

  2. A super delicious bread. Exactly to our taste. Whole grain bread but very fluffy crumb.
    Could I also knead in a few more sunflower seeds. Or work in when laminating?
    Warm greetings
    Martina

    1. cookieundco

      Yes that is not a problem and both are possible. I would swell them beforehand as much as possible.
      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  3. Hello, does the Stockgate mean that it takes a total of 2 hours while you laminate and then fold, or is that done after the 2 hours?

    Thank you for an answer!

    1. Hi there,
      for a total of 2. During this time, laminate after 1 and fold after 2.
      Many greetings,
      Sonja

  4. Pingback: Oven drive (2/5): knead sourdough, autolysis & bread dough - cookin

  5. Hello Sonia,
    I came across your website a few days ago and tried a few rolls and now this bread.
    Absolutely good, I am enthusiastic about the implementation with the bongu flours.
    Thanks very much.
    I just bake the rolls and breads every day as well. The recipes are a great change.
    I'm looking forward to what's to come.
    VG Jörg

    1. Dear Tanja,

      I would always draw a madre with the powder first. The amount then remains the same.

      Many greetings,
      Sonja

  6. Hello Sonja,
    can you please tell me by how much the volume should have increased in the 2 hours of stock cooking at RT? If that's important - I use regular whole wheat flour.
    Warm greetings
    Silke

    1. cookieundco

      Dear Silke,

      that's more of a jump-start, not really that much happens with the dough.

      Many greetings,
      Sonja

  7. Hello Sonja, thank you very much for this great site. I baked quite a few of your breads and rolls and they all turned out to be very tasty.
    The wholemeal bread sounds exciting; the Manitoba VK flour has already been ordered. I once had a Lievito Madre, but we didn't become friends ...
    But I would have a very active rye sourdough. Do you think I can replace the madre with it? And if so, in what proportion?
    Thank you very much for your help!
    Kind regards, Joana

    1. Dear Joana,

      I personally wouldn't bake bread with rye sourdough. The cold cooking in the refrigerator should make it sour.
      I would then prefer to choose the yeast variant and add maybe 20 g of rye sourdough to add flavor.

      Many greetings,
      Sonja

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