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Wholemeal Panettone with Chocolate and Orange

A different kind of Panettone, prepared with sourdough, stone-ground wholemeal flour, and enriched with soft orange candied fruits and dark chocolate chips!
The preparation with sourdough makes the Panettone much more digestible. It allows you to store it for up to 3 months if properly packed in food bags.
Before proceeding with this recipe, as with any other big leavened product, make sure you have a well-balanced and strong sourdough.
For this, you can follow my step-by-step guide about how to fed Sourdough
I recommend slightly warming this panettone before serving to enjoy it at its best.
Preparation: 11 hours
Cooking: 1 hour
Rising Time: 21 hours
Total Time: 1 day 9 hours
RECIPE FOR: 2 Panettones of 1Kg


  • Stand Mixer
  • Metal  Skewers
  • Paper Mold for Panettone
  • Cooking Thermometer
  • Food Plastic Bags
  • Immersion Blender


For the First Dough

  • 400 gr Wholemeal Bread Flour (13%-14% of proteins)
  • 250 gr Softened Butter
  • 200 gr Ripe Sourdough Fed 2 or 3 times
  • 175 gr Granulated Sugar
  • 125 gr Egg Yolks (Quantity 1)
  • 100 gr Water at 30°C (86°F) (Quantity 1)
  • 100 gr Egg Yolks (Quantity 2)
  • 90 gr Acqua a 30°C at 30°C (86°F) (Quantity 2)

For the Second Dough

  • 200 gr Wholemeal Bread Flour (13%-14% of proteins)
  • 70 gr Softened Butter
  • 50 gr Egg Yolks
  • 50 gr Flavoring Paste for Leavened Doughs if you won't use Candied Orange Paste - Click here
  • 50 gr Candied Orange Peels in Paste
  • 35 gr Granulated Sugar
  • 16 gr Salt
  • 10 gr Honey
  • 2 pods Vanilla


  • 200 gr Candied Orange Peel (diced)
  • 250 gr Dark Chocolate Chips for Baking

For the Chocolate Glaze (optional)

  • 360 gr Dark Chocolate 70%
  • 145 gr Granulated Sugar
  • 145 gr Water
  • 45 gr Glucose Syrup
  • 25 gr Food-grade Alcohol


For the First Dough

  • First of all, prepare a syrup by dissolving sugar and egg yolks in the water at 30°C (86°F), using an immersion blender.
  • Pour the syrup into the mixer bowl and add the sourdough after the second or third refreshment.
  • Knead for about 2minutes, so you can dissolve the Sourdough before adding the flour.
  • Add the flour and let the dough form a glutinous mesh which must be elastic and extensible. This step is crucial for the success of the Panettone recipe.
  • Check the proper formation of the glutinous mesh, taking a piece of dough and spreading it with your hands until it forms a thin layer of dough.
  • Once the dough is amalgamated and elastic, add the second dose of egg yolks, allowing them to be correctly absorbed. Finally, add the water (quantity 2) according to the recipe.
  • When the dough is fully developed, add the soft butter at room temperature in several batches, allowing it to be thoroughly absorbed into the dough.
  • The first dough is ready. Transfer it into a large container, sprinkle the surface with some small pieces of soft butter, and let it rise at 22-24°C (71°F - 75°F) for 15h until it has tripled its volume. Fermentation time depends on room temperature; therefore, before proceeding with the next dough, make sure the dough has tripled its initial volume. To better visualize the development of the dough, I suggest creating a "graduated scale" on the container, marking the starting volume and the desired volume at the end of fermentation.

For the Second Dough

  • Pour the first dough now-fermented into the bowl of the stand mixer.
  • Knead the first dough together with the flour very well until forming a strong and elastic gluten mesh
  • Add the egg yolks and knead until they are completely absorbed.
  • Then add the sugar, honey, and candied orange paste (or the aromatic mix you have prepared) and allow to knead until the dough detaches from the mixer bowl.
  • Mix without whipping the butter, salt, and vanilla. Then add the mixture to the dough, a little at a time, allowing it to be well absorbed between each addition.
  • Once the dough is well combined, add the chocolate chips and candied orange and turn the mixer for about 1-2min on low speed.
  • Let the dough rise for about 1 hour to relax the gluten and complete the hydration of the proteins.
  • For 1kg Panettone, divide 1100gr portions of dough and let rest on the table for 5minutes.
  • Roll up the dough to stretch the gluten and form tight loaves. Place in paper molds (1kg) and let them proof at 26-28°C (79°F - 82°F) for 5-6 hours.
  • Bake in a static oven at 150°C (302°F) for about 45-50min.
  • To test cooking, check that the temperature at the heart of the product is between 92°C and 94°C (197°F - 205°F).
  • Remove the panettone from the oven, pierce them with the appropriate metal skewers and turn them upside down for at least 2-3 hours.
  • Once cooled, glaze the Panettones and sprinkle with pearl sugar
  • .When the frosting has set, proceed to pack the panettones in food-grade bags. I also recommend waiting a couple of days before tasting your Panettone to allow the aroma to spread into the cake

For the Chocolate Glaze

  • Make a syrup with the water, sugar, and glucose syrup and bring it to a boil.
  • Separately, chop dark chocolate (if you do not use the format in chips)
  • Pour the boiling syrup over the chocolate and stir very well until all the chocolate is melted
  • Emulsify the glaze with an immersion blender to make it smooth and shiny.
  • Cover with plastic wrap and refrigerate until needed.
  • Before using, gently warm the glaze in the microwave or in a bain-marie


The Panettone's aroma is entirely developed in 2-3 days after baking; therefore, wait a few days before tasting it.
Candied Orange Paste is an exceptional solution to flavor your Panettone in a natural way.
Click here to discover the recipe for the AROMATIC MIX for Leavened Doughs.


Serving: 100g | Calories: 1909kcal | Carbohydrates: 221g | Protein: 29g | Fat: 105g | Saturated Fat: 66g | Cholesterol: 919mg | Sodium: 725mg | Potassium: 766mg | Fiber: 10g | Sugar: 130g | Vitamina A: 2991IU | Vitamina C: 1mg | Calcio: 331mg | Ferro: 7mg


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