Label
All
0
Clear all filters

Jeffrey Hamelman

Vollkornbrot with Flaxseeds

Rate this recipe

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:

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title