Bread

Panasonic Bread Maker Golden Wholemeal Sourdough Loaf (dough only) recipe

Name: Panasonic Bread Maker Golden Wholemeal Sourdough Loaf (dough only)
Prep time: 30 min
Cook time: 25 min
Total time: 27 h 25 min
Yield: 8
Ingredients: 80g wholemeal rye flour; 60g plain yoghurt; ½ tsp salt (I use kosher); 80ml water (20°C); 0.1g dried yeast (use the sourdough starter spoon to measure this); 215g sourdough starter; 320g Marriage's Golden Wholegrain bread flour; ¾ tsp salt (I use kosher); 120ml water; ½ tsp dried yeast (I use Allinson Easy Bake Yeast); flour or semolina (for dusting)

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What a clunky title. Anyway, this is the dough version of Panasonic Bread Maker 100% Golden Wholemeal Loaf (made with Marriage’s golden bread flour).

Prep30m
Stand26h 30m
Cook25m
Total27h 25m

bread-maker fibre sourdough

Panasonic Bread Maker Sourdough Loaf (oven version) using Marriage's Golden Flour

You could make this bread from start to finish in a Panasonic bread maker. That’s what I’ve been doing. But this oven version is nice, although if I’m honest, I prefer the chewier crust on the bread maker loaf.

It’s always good to have options, though, so if you like a boule then follow the instructions below.

My obsession with Marriage’s golden flour shows no signs of waning. I saw on r/Breadit that the popular American brand King Arthur has renamed their white wholewheat flour to golden flour. The reaction was mixed (“Marketing”, “I hate it.”).

Fingers crossed we’ll see golden flours from other brands soon. At the moment you can only buy Marriage’s from Ocado or East of England Co-ops. Or online. I asked Marriage’s if they had plans to partner with other large UK retailers, like Tesco or Sainsburys, but sadly they do not.

Notes

The timer can’t be used to delay making the dough.

It’s important to make sure that the water for the sourdough starter is 20°C.

If you don't want to use the sourdough starter straightaway it'll keep in the fridge for up to one week (after it's been through the 24 hour cycle in the bread maker). The starter can be used straight from the fridge — there's no need to let it come up to room temperature. It can't be frozen.

Recipe

Panasonic Bread Maker Golden Wholemeal Sourdough Loaf (dough only)

Prep30m
Stand26h 30m
Cook25m
Total27h 25m

Makes: 1 loaf

Ingredients

Sourdough starter

80g wholemeal rye flour
60g plain yoghurt
½ tsp salt (I use kosher)
80ml water (20°C)
0.1g dried yeast (use the sourdough starter spoon to measure this)

Dough

215g sourdough starter
320g Marriage's Golden Wholegrain bread flour
¾ tsp salt (I use kosher)
120ml water
½ tsp dried yeast (I use Allinson Easy Bake Yeast)

Additional

flour or semolina (for dusting)

Method

Sourdough starter

Add 80g of wholemeal rye flour, 60g of plain yoghurt, ½ teaspoon of salt, 80ml of water (20°C), and 0.1g of active yeast into the plastic cup that comes with the bread maker. Stir to combine.
Select menu 27 (on the Panasonic ZB2512). The starter will ferment for 24 hours. Take care to select the correct menu option otherwise the cup will melt and the starter will be ruined.

Dough

Once the 24 hour cycle has finished, remove the starter from the machine and put the normal blade in the loaf tin. Add all of the starter into the loaf tin (about 215g). It should have a slightly sour, fermented smell.
Add 320g of golden wholegrain bread flour, ¾ teaspoon of salt and 120ml of water to the loaf tin then put it in the bread maker. Add ½ teaspoon of yeast to the yeast dispenser and select menu 26 (2 hours 30 minutes). The timer to delay making the dough isn't available for this setting.
If using a banneton basket, dust the inside with flour or semolina.
Once the dough cycle has finished, tip the dough onto a floured work surface and lightly dust the outsides with flour or semolina. Transfer the dough to the banneton basket if using (mine is a 500g round banneton and 8.5" in diameter). Otherwise, put the dough into a large bowl. Cover and leave to prove somewhere warm (around 30°C) for 30-35 minutes.
Place a sheet of baking paper onto a tray. Preheat the oven to 220°C (200°C fan).
After 30-35 minutes the dough should have risen. Tip onto the baking tray and bake for around 20 minutes (but check after 15 minutes). It's done when the crust is golden brown and the bread sounds hollow when tapped.