Vollkornbrot with Flaxseeds

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    8

    pullman loaves at 4.5 lb each

Appears in

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.

Pre-Fermented Flour: 38%

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 %
Flaxseeds 1.1 lb .55 kg 1.8 oz 5.5 %
Water 17 lb 8.5 kg 1 lb, 11.2 oz 85 %
Salt .4 lb .2 kg .6 oz 2 %
Yeast .36 lb, fresh .18 kg, fresh .19 oz, instant dry 1.8 %
Total Yield 38.86 lb 19.43 kg 3 lb, 13.8 oz 194.3 %

Sourdough

Rye Meal 7.6 lb 3.8 kg 12.2 oz ( cups) 100 %
Water 7.6 lb 3.8 kg 12.2 oz ( cups) 100 %
Mature Sourdough Culture .38 lb .19 kg .6 oz (2 T) 5 %
Total 15.58 lb 7.79 kg 1 lb, 9 oz

Rye-Chops 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

Flaxseed Soaker

Flaxseeds 1.1 lb .55 kg 1.8 oz ( cup) 100 %
Water 2.75 lb 1.375 kg 4.4 oz (½ cup) 250 %
Total 3.85 lb 1.925 kg 6.2 oz

Final Dough

Rye Meal 6.08 lb 3.04 kg 9.7 oz (2⅝ cups)
Water .33 lb .165 kg .5 oz (1 T)
Salt .4 lb .2 kg .6 oz (1 T)
Yeast .36 lb, fresh .18 kg, fresh .19 oz, instant dry ( tsp)
Rye-Chops Soaker 12.64 lb 6.32 kg 1 lb, 4.2 oz (all of above)
Flaxseed Soaker 3.85 lb 1.925 kg 6.2 oz (all of above)
Sourdough 15.2 lb 7.6 kg 1 lb, 8.4 oz (all of above minus 2 T)
Total 38.86 lb 19.43 kg 3 lb, 13.8 oz

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: Add all the ingredients to the mixing bowl, including the sourdough and the soakers. 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 them 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 for at least 24 to 48 hours before slicing.