Great looking bread Maria, and welcome to eG!
Different flours take up different amounts of water; try adding 50ml at a time until just holds together; it will get wetter as it proves. If your flour was freshly milled it won't have adsorbed moisure from the air. You may also meed additional Vitamin C as an oxidiser.
Single rise whole meal ("Graham") loaves have a long tradition.
For example from Bartolomeo Sacchi, called Platina, published 1480 in Rome
Platina's De Honesta Voluptate:
"I recommend to anyone who is a baker that he use flour from wheat meal,
well ground, and then passed through a fine sieve to sift it; then put
it in a bread pan with warm water, to which has been added salt, after
the manner of the people of Ferrari in Italy. After adding the right
amount of leaven, keep it in a damp place if you can and let it rise.
That is the way bread can be made without much difficulty. let the
baker beware not to use more or less leaven than he should; in the
former instance, the bread will take on a sour taste, and in the latter,
it becomes heavy and unhealthful and is not readily digested, The bread
should be well baked in an oven, and not on the same day; bread from
fresh flour is most nourishing of all, and should be baked slowly."
You may remember of the famous "Grant Loaf" publicized by Doris Grant around the end of the last war http://www.deliaonli...af,1351,RC.html
Most modern supermarket bread is made by a single rise "no-time" or "Chorleywood" process. Both use intensive mixing. The Chorleywood process additionally mixes under pressure then vacuum to establish the crumb texture.
Edited by jackal10, 21 March 2006 - 03:53 AM.