Vollkornbrot
Sometimes a baguette satisfies like nothing else. Other times a moist slice of grainy Vollkornbrot with cheese or Leberwurst is the real thing. This dough has chopped soy beans, flax seeds and sunflower seeds in it. I was tempted to leave out the sunflower seeds because I can’t stand their taste, but it was all good.
Vollkornbrot
Soaker
- 30g sunflower seeds
- 30g flax seed (linseed)
- 30g soy bean mixture (original recipe uses “Soybean meal”)
- 120g warm water
For the soy bean mixture, pour boiling water over 35g dried soy beans and let stand for 15 minutes. Drain the beans, either chop them with a big serrated knife or blitz them in a blender. Toast in the oven at 150°C for about 10 minutes, so the soy beans feel dry.
Mix with the other ingredients and let stand covered for about 10 hours.
Dough
- 180g whole-rye flour
- 90g whole-wheat flour
- 6g salt
- 6g fresh yeast
- 100-150g water (enough to make a soft and sticky dough)
- 120g rye sourdough, hydration: 100%, made with whole-rye flour
- Soaker
- Rolled oats
Mix everything together with a fork, let stand for 10 minutes, then mix again briefly.
Bulk Fermentation: 1 hour
With wet hands shape on a wet surface into a thick log, roll in the oats and put into a small baking tin, which has been lightly oiled.
Final Fermentation: 1 hour
Bake-off: Heat oven to 240°C, put in the loaf, then reduce heat to 220°C and bake for 30 minutes. Reduce heat to 175°C and bake for further 30-40 minutes.
Let this loaf cool and then rest for at least 24 hours, if you can. The flavor develops and the crumb stabilizes.
I had to increase the amount of water by about one third of which was suggested in the book.
Source: “Brot Backen”
I’m very proud that the top didn’t separate from the rest of the loaf this time!
Regards,
Nils
theinversecook
14 January 2008 at 14:11
Hi! could you please tell me what “rye sourdough, hydration” is? I’m sorry if it is something that I should know!
leigh
10 July 2008 at 21:26
Hi! It’s the amount of water in the rye sourdough. It is given in per cent of the flour quantity, which is assumed to equal 100%.
If the sourdough is 70% hydration, it means you have 100% of flour and 70% of water. This, the amount of flour in a given quantity of sourdough, for example 500g, could be calculated by 500g / 1.7.
theinversecook
11 July 2008 at 01:37
Hi!
I’ve been looking for a recipe for a dense bread like this for a long time–thank you. How do I obtain a rye sourdough? Can I use an ordinary sourdough starter?
Best wishes!
Ronnie Oliver
26 March 2010 at 02:53
Hi Ronnie,
is it a wheat sourdough? I am told that French bakers do use their “levain” to bake rye breads, so give it a go. It might taste a little milder than a sourdough that was started with rye, but will certainly give you enough acidity and leavning power.
I would take 1 tsp of your starter and mix with 60g rye flour and 60g water to make the rye sourdough starter. You could substitute the 120g rye sourdough with a white starter, but then I might get in trouble for calling it “Vollkornbrot”
theinversecook
27 March 2010 at 00:05
I’m about to try my hand at grinding my own grains, and I was wondering if fresh ground rye and wheat would necessitate any changes to the procedure or ingredients.
UnConundrum
2 April 2010 at 03:36
Hi,
here I’ve usde a very finely ground flour. If your mill produces a slightly coarse grind, the amount of water should be reduced a little because a coarse grind has a smaller surface, thus water absorption is lower / delayed. Hope it’ll work.
theinversecook
2 April 2010 at 16:30