The Stirchley Loaf
- 30m Prep Time
- 40m Cook Time
- 40m Ready In
A hearty wholemeal bread loaf with grated potato for moisture and extended shelf life. Made using a sponge and dough method for a soft crumb.
Ingredients
- 1/3 lbs white bread flour
- 1/3 lbs water
- 1/9 oz fresh yeast
- 7/15 lbs water
- 8/13 lbs wholemeal bread flour
- 2/7 lbs white bread flour
- 2 2/7 oz grated potato
- 5/14 oz fine salt
- butter or oil for greasing
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 96.3 mg
- Iron: 24.8 mg
- Magnesium: 145 mg
- Phosphorus: 555 mg
- Potassium: 579 mg
- Zinc: 5.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/3 lbs white bread flour
- 1/3 lbs water
- 1/9 oz fresh yeast
- 7/15 lbs water
- 8/13 lbs wholemeal bread flour
- 2/7 lbs white bread flour
- 2 2/7 oz grated potato
- 5/14 oz fine salt
Prepare
- butter or oil, for greasing
Let's Cook
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Step 1.
In a large bowl (big enough for 1 kg of dough), combine 150 g white bread flour, 150 g water, and 3 g fresh yeast. Mix until smooth, cover, and leave at room temperature for 8–24 hours (typically overnight) until the sponge is actively bubbling.
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Step 2.
Add 215 g water to the sponge and begin mixing. Then add 280 g wholemeal bread flour, 130 g white bread flour, 65 g grated potato, and 10 g salt. Mix until the dough has a uniform texture.
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Step 3.
Knead the dough until smooth and stretchy, about 10–12 minutes of active kneading (or up to 1 hour using the fold-and-rest method). Cover and let prove for about 3 hours until approximately doubled in volume.
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Step 4.
Grease a baking sheet with butter or oil. Shape the dough into 1 large or 2 small loaves and place seam-side down on the sheet. Cover and let rise at room temperature for 1–2 hours (1 hour in summer, 2 hours in winter) until fully risen.
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Step 5.
While the dough is rising, preheat the oven to 230°C (210°C fan)/450°F/gas 8.
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Step 6.
When the dough is fully risen, dust generously with wholemeal flour. Slash the top with a long cut down the centre or a decorative pattern. Immediately place the baking sheet in the oven and bake for 35–45 minutes until the loaf is nicely browned and cooked through.