Wholemeal Bread and Rolls

For a long time I've been thinking that I should have a 'bash' at making a 'proper' wholemeal loaf; you see in the past to avoid the heavy texture often associated with 100% wholemeal I've always chickened out and used 50% white flour.

Before I could get my 'thinking head' on, Mike D on the sausagemaking.org forum posted that he had made wholemeal bread using my Our Daily Bread recipe and that it had turned out great! The answer had been right under my nose!

I made the Soft Bread Roll recipe instead and they're fine.

Because I can't just leave anything alone, I made a loaf with an even higher % liquid content as well.

I made a starter (a.k.a. poolish) with equal weights of water and flour and about a third of the yeast. The next day I added the rest of the water, flour, yeast and salt, left it to rise, prove, and then cooked it. It was 74% water to flour. The recipe still needs some work to be worth posting but the loaf wasn't too bad...