It’s a German rye sourdough bread that was my baking project for the weekend.
If you are a fan of light French and Italian style breads with a slightly crispy crust then Vollkornbrot is the complete opposite of everything you’re used to.
It is dark and it is DENSE. Seriously dense. Build-a-house-of-vollkornbrot-bricks, dense.
It’s also phenomenally flavourful.
The bread is supposed to start with sourdough starter, but I made it using a pre-ferment instead to which I added apple cider vinegar to get the right level of acidity. The other starter is a mash – a moist mix of flour and water that is cooked in a covered pot in the oven for 2-3 hours. These two starters add a great complexity of flavours to the finished product.
It took an hour and a half to bake– 60 minutes in the pan and another 30 minutes out of the pan and on a baking sheet so that it crisped up on all sides.
Vollkornbrot should be cooled completely and then stored in a paper bag for the 24 hours before slicing and serving. When it is sliced, traditionally it’s very thin.
As is ages the flavours develop even more. Don’t even think of cutting into this bread straight out of the oven.
Vollkornbrot.
Voll. Korn. Brot.
Whole. Grain. Bread.
It’s a German rye sourdough bread that was my baking project for the weekend.
If you are a fan of light French and Italian style breads with a slightly crispy crust then Vollkornbrot is the complete opposite of everything you’re used to.
It is dark and it is DENSE. Seriously dense. Build-a-house-of-vollkornbrot-bricks, dense.
It’s also phenomenally flavourful.
The bread is supposed to start with sourdough starter, but I made it using a pre-ferment instead to which I added apple cider vinegar to get the right level of acidity. The other starter is a mash – a moist mix of flour and water that is cooked in a covered pot in the oven for 2-3 hours. These two starters add a great complexity of flavours to the finished product.
It took an hour and a half to bake– 60 minutes in the pan and another 30 minutes out of the pan and on a baking sheet so that it crisped up on all sides.
Vollkornbrot should be cooled completely and then stored in a paper bag for the 24 hours before slicing and serving. When it is sliced, traditionally it’s very thin.
As is ages the flavours develop even more. Don’t even think of cutting into this bread straight out of the oven.
Patience will be rewarded.