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Vollkornbrot

with 17 comments

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”

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Written by theinversecook

9 January 2008 at 14:49

17 Responses

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  1. 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

  2. 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

  3. 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

  4. 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

  5. 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


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