Vollkornbrot

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    8

    pullman loaves at 4.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

This Excellent Bread Seems to Defy Reality—over and over, people say, “It’s not possible to make bread with 100 percent rye.” Then we make it, and after a suitable rest, we slice it thinly, eat it, and marvel at its outstanding flavor. It keeps for weeks wrapped in plastic and refrigerated. It is a wonderful accompaniment to smoked fish, cured meats, aged cheeses, preserves, or just a simple spreading of butter.

Pre-Fermented Flour: 41%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Rye Meal 13.68 lb 6.84 kg 1 lb, 5.9 oz 68.4 %
Rye Chops 6.32 lb 3.16 kg 10.1 oz 31.6 %
Sunflower Seeds 1.1 lb .55 kg 1.8 oz 5.5 %
Water 16.42 lb 8.21 kg 1 lb, 10.3 oz 82.1 %
Salt .4 lb .2 kg .6 oz 2 %
Yeast .36 lb, fresh .18 kg, fresh .19 oz, instant dry 1.8 %
Total Yield 38.28 lb 19.14 kg 3 lb, 12.9 oz 191.4 %

Sourdough

Rye Meal 8.22 lb 4.11 kg 13.2 oz (3⅝ cups) 100 %
Water 8.22 lb 4.11 kg 13.2 oz ( cup) 100 %
Mature Sourdough Culture .41 lb .206 kg .7 oz (2 T + 1 tsp) 5 %
Total 16.85 lb 8.426 kg 1 lb, 11.1 oz

Soaker

Rye Chops 6.32 lb 3.16 kg 10.1 oz ( cups) 100 %
Water 6.32 lb 3.16 kg 10.1 oz ( cups) 100 %
Total 12.64 lb 6.32 kg 1 lb, 4.2 oz

Final Dough

Rye Meal 5.46 lb 2.73 kg 8.7 oz (2⅜ cups)
Water 1.88 lb .94 kg 3 oz ( cup)
Salt .4 lb .2 kg .6 oz (1 T)
Yeast .36 lb, fresh .18 kg, fresh .19 oz, instant dry ( tsp)
Sunflower Seeds 1.1 lb .55 kg 1.8 oz ( cup)
Soaker 12.64 lb 6.32 kg 1 lb, 4.2 oz (all of above)
Sourdough 16.44 lb 8.22 kg 1 lb, 10.4 oz (all of above minus 2 T + 1 tsp)
Total 38.28 lb 19.14 kg 3 lb, 12.9 oz

Method

  1. SOURDOUGH: Prepare the sourdough and ripen for 14 to 16 hours at 70°F.
  2. SOAKER: Make the soaker by pouring cold water over the rye chops. Cover with plastic to prevent evaporation. Some or all of the dough’s overall salt can be added during hot weather.
  3. MIXING: Add all the ingredients to the mixing bowl, including the sourdough and soaker. In a spiral mixer, mix on first speed only, for 10 minutes. Desired dough temperature: 84° to 85°F.
  4. BULK FERMENTATION: 10 to 20 minutes.
  5. DIVIDING AND SHAPING: Divide the dough into 4.5-pound pieces. Shape the pieces into logs, and place in pullman pans that have been lightly oiled and then coated with rye meal or whole-rye flour. Sprinkle a thin layer of whole-rye flour or pumpernickel meal over the top. They do not need a lid. Cover the loaves with plastic to prevent a crust from forming.
  6. FINAL FERMENTATION: 50 to 60 minutes at 82°F.
  7. BAKING: With normal steam, 470°F for 15 minutes, then lower the oven temperature to 380°F and bake for approximately 1¼ hours more. The proofed loaves do not require scoring of any kind. Fifteen minutes before the end of the bake, remove the bread from the pans, and finish the bake on sheet pans in order to firm up the side walls. Because of the high water-retention properties of breads such as this one, a full bake is imperative. The bread should be wrapped in baker’s linen after it cools and left to stand for at least 24 to 48 hours before slicing. A 72-hour wait before slicing is not excessive.