Jeffrey Hamelman

Vollkornbrot with Flaxseeds

Preparation info
  • Dough Yield: About

    8

    pullman loaves at 4.5 lb each
    • Difficulty

      Medium

Appears in
top 1000Bread: A Baker's Book of Techniques and Recipes
Bread

By Jeffrey Hamelman

Published 2004

  • About

In this Formula, flaxseeds have been used in place of sunflower seeds, which gives a subtle change in visual and eating quality. Due to the absorption of the flaxseeds, this dough has a slightly higher hydration than the preceding Vollkornbrot.

Ingredients

Overall Formula

U.S. Metric

Method

  1. SOURDOUGH: Prepare the sourdough and ripen it for 14 to 16 hours at 70°F.
  2. SOAKERS: Both soakers are made by pouring cold water over the rye chops on the one hand, and the flaxseeds on the other. Cover each with plastic to prevent evaporation. Some or all of the dough’s salt can be added to the rye soaker during hot weather.
  3. MIXING: