ye olde bread blogge

bread, coffee and tidbits

Vollkornweckerl

with 13 comments

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

Written by theinversecook

3 February 2008 at 01:24

Posted in Bread, Brot, food, pain, pane, Recipe

13 Responses

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  1. Das kann ich bestätigen, zwar nicht geröstet, habe es aber gekauftes Sojaschrot vorgestern auch verbacken. Brot wurde etwas saftiger.

    theinversecook

    11 February 2008 at 13:20

  2. […] Daily Bread!) besonders gut. Doch zum Frühstück darf es gern einmal etwas kerniger sein. Das Rezept bei Ye Olde Bread Blogge für Vollkornweckerl fand ich klasse. Das musste ausprobiert werden. Zunächst musste ich […]

  3. Vollkornbrötchen

    Ye olde bread blogge hat sie schon gebacken, Fool for Food auch, nun kommt meine Version der

    Vollkornbrötchen

    Sehr lecker und trotz des vollen Korns sehr locker! Zu herzhaften Brotbelägen passen sie ausgezeichnet und sind relativ schnel…

    ostwestwind.twoday.net

    4 March 2008 at 17:11


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