The idea of German whole-grain baking is different: A good amount (sometimes 100%) of the flour is replaced with something that is not flour like meal or grains, giving a soft and flavorful bite. The term “close-textured” would be fitting. Not that there is anything wrong with dense bread either of course and if you enjoy it, fine. I do – the 70/30 rye bread from a former post is dense. But Vollkornbrot like many other German breads is an effort of not having to eat dense bread.
I can easily have three thick slices of it and still have room for the breakfast egg or a somewhat lighter toast.
Vollkornbrot with increased whole-grain and seeds (1 medium loaf)
- 100g rye meal, coarse
- 100g linseeds
- 50g sunflower or sesame seeds
- 250g water, cool
Mix ingredients and let stand covered in a cool place for at least 6 hours
Stiff rye sourdough
- 150g whole-rye flour
- 100g warm water
- 20g mature rye sourdough, hydration: 100%
Mix ingredients and let stand covered 18-24 in a warm place.
- 50g strong white flour (Type 550)
- 50g whole-rye flour
- 11g sea salt
- 10g sugar beet syrup
- 7g fresh yeast
- Approx. 50-100g warm water to make a sticky dough
- Stiff rye sourdough
Desired dough temperature: 30°C
Hand-mixing: Mix all ingredients with a strong fork for 30 seconds every 2 minutes for 20 minutes in total. The dough should be sticky but not excessively wet.
1st rise: 1 hour at 26°C
After the 1st rise, mix twice for 30 seconds with a 2-minute-rest in between.
Shape oblong or round and prove in a medium-sized baking pan or a square baking frame (I’ve used my wooden baking frame).
Bake at 240°C for 10 minutes, then reduce heat to 190°C and bake for further 70 minutes.