Vollkornweckerl

These rolls are made from 100% whole-grain flours. I think, they should be moist on the inside with a light and supple crust, not too crispy, to give a good contrast to the bite of the chopped soy beans and the flax seeds. This roll is the best healthy kick-start into the day I can think of. But it’s hard to stop eating them - which again may annihilate the nutritional value they provide.

Vollkornweckerl (makes 10)

Flour-Soaker

• 80g whole-wheat flour
• 80g whole-rye flour
• 160g hot tap water

Let stand at room temperature for about 3 hours.

Soy bean and linseed soaker

• 50g Chopped and roasted soy beans
• 50g linseeds (flax seeds)
• 100g water

Let stand at room temperature for at least 3 hours. You can prepare both soakers the day before baking.

Dough

• 250g whole-wheat flour
• 100g whole-rye flour
• 150-200g warm water
• 30g low-fat yoghurt
• 15g vegetable oil
• 12g sea salt
• 12g fresh yeast
• 12g barley malt
• Flour soaker
• Soy bean and linseed soaker

Make a rather sticky but not wet dough. It should keep its shape easily. I found the amount of liquid in the recipe too low, so I added more water until the dough had a consistency of mashed potatoes.

Bulk Fermentation: 1 hour

Divide into ten pieces, each weighing about 115-120g. Shape each into a log, press it flat. Press into a wet towel to moisten the surface, then dunk into a bowl of rye meal, rolled oats or pumpkin seeds, or the topping you prefer.

Fina Fermentation: 1 hour

Bake-Off: Bake at 240°C for 15 minutes, reduce heat to 200°C and bake for further 10-15 minutes. A bold bake is recommended because of the high water retention of the dough.

Source: “Brot backen” by Gerhard Ströck