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Power-Roggenmischbrot

with 19 comments

This is a bread by Kurt Schweyfner of Kornwestheim. The recipe is published in the book “Brot, Brötchen, Snacks”. Instead of giving a long-winded and arbitrary introduction to a good loaf, I’ll just paraphrase the author’s notes:

Selling tips: A hearty ‘Roggenmischbrot’ with a special flavor and the power of sprouted rye grains.
Marketing hints: By the inclusion of the sprouted grains and the sunflower seeds, the bread gets its special character. Let customers have samples in the bakery.
Group of baked goods: Rye-mix bread 70/30 with fresh sprouted grains and sunflower seeds
Additives: None
Taste: Strong rye flavor, supported by the sprouted grains and the sunflower seeds
Shelf life: 2 days

In case you’ve missed it: This bread has sprouted grains and sunflower seeds in it.

Power- Roggenmischbrot

(Makes one loaf, weighing approx. 700g)

  • 100g sprouted rye grains or 50g cooked rye grains, chopped and soaked overnight
  • 100g strong white flour
  • 35g fine rye meal, freshly ground
  • 70g rye flour
  • 170g rye sourdough, hydration: 100%
  • 65g sunflower seeds soaked in 40g water overnight
  • 170g water
  • 8g salt
  • 6g fresh yeast
  • 6g very dark rye malt or ‘Quellmeh’ or 20g old rye bread soaked in 40g water

Bulk Fermentation: 25 minutes. Desired dough temperature: 28°C
Dump or spoon the dough into a greased loaf pan. Sprinkle with additional sunflower seeds, preferably soaked ones so they won’t burn.
Final Fermentation: 45 minutes at 30°C.
Bake at 250°C for 60 minutes in receding oven heat, eventually dropping to 180°C. Let bread cool and rest for at least 12 hours before slicing. (May the force be with you.)

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Written by theinversecook

29 October 2008 at 14:37

19 Responses

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  1. Do you have a recipe in English for Walliser Roggenbrot (Walliser Rye Bread)? The version we are buying in Canada is different than the Power-Roggenmischbrot.

    Jean Randall
    Bigfork, Montana, USA

    Jean Randall

    5 November 2008 at 21:20

    • http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html

      This _might_ help. I know the frustration of European or Aussie recipes in weight when we bake by volume. I can almost taste these recipes — maybe break down and get a kitchen scale some day???

      Hope this helps.

      aardvark

      18 February 2010 at 21:57

      • Thanks, aardvark, I second the suggestion to get a scale. Especially when starting to bake it might be a good idea to get the exact ratios right.

        theinversecook

        20 February 2010 at 15:15

  2. Kornwestheim…hm, ein deutlich sprechender Name, stimmt. Leider tauchen die Rezepte des Herrn Schweyfner anschienend nur sporadisch in der Literatur auf.

    @Jean: I don’t have a reipce, although I do an idea for an approximation of the real thing.. Looks like the specificatios are available in German only on the official site at http://www.walliserroggenbrot.ch/de/documentsall.htm .

    In the dociment it says:

    – bread hast to be made from at least 90% whole-rye flour, the rest can be whole-wheat flour
    – the crumb is compact and moist
    – dough must be divided into 600g or 1200g pieces and shaped into pointy cones

    Then it gets technical with all sorts of requirements for the falling numbers of the flours etc.

    My idea was to use

    10% whole-wheat flour
    50% rye flour
    40% rye meal
    2% salt
    0-1% fresh yeast
    Enough water to make a loose dough

    and then use all of the meal to make a sourdough. Want to try this ASAP…

    theinversecook

    6 November 2008 at 19:19

  3. Just gorgeous! Thank you! How hard is it to sprout the rye seeds and how long does it take?

    MC

    18 November 2008 at 22:03

  4. Hi, MC!
    No, not hard at all, just a bit time-cconsuming.

    Soak the rye grains in water for 12 hours, then keep them damp in dark place for about 2 days, washing them once or twice a day. I think you can move them to a sunnier place after they have germinated. I’ve used mine after 4 days.

    Or, the speedy solution: Boil the rye grains for 10 minutes, rinse, then chop them with a big serrated knife and soak them in water or apple juice overnight. Works just as well. Different flavor of course.

    theinversecook

    20 November 2008 at 03:11

  5. Hi Nils,
    I finally got to make this bread yesterday and patiently waited to have my first slice this morning for Fruehstuck. Und es war wonderbar! Ich hab rye whole grain flakes unbernacht im wasser lassen gelegen, nicht “sprouted” und es ist trotzdem gut! My loaf doesn’t have a nice rounded top like yours, but my crumb isn’t bad looking, plus its a beautiful moist bread with a great geschmack. I was a bit nervous about the extremely wet dough, but figured that was ok as you did say to ‘dump or spoon’ the dough into a loaf pan. I love it – thanks for the recipe!

    Karen, Neuseeland

    29 November 2008 at 23:28

  6. Good to hear, Karen. Indeed it is wet. I think it’s just a dough of the wet kind, like most rye doughs, that cannot be baked as a free-standing loaf.

    If you add more grains and make the dough quite firm, you can bake it as a small log, which is also commonly seen. But I prefer the tin version.

    theinversecook

    30 November 2008 at 21:01

  7. Darf ich auf deutsch fragen, ich hab ein Problem mit der Mehl-Übersetzung:
    35g fine rye meal, freshly ground – ROGGENVOLLKORNMEHL?
    70g rye flour – ROGGEN 1150?

    Veronika Sophie

    26 May 2012 at 09:49


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