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.
- 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.
- 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
- 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”