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Vollkornbrot with Currants
- Dough Yield: About
9
pullman loaves ( 13” X 3 ¾” X 3 ¾” ) at 4.5 lb each - Difficulty
Medium
Published 2004
Sharon O’Leary Joined the King Arthur Flour Bakery in 2001, just over one year after we opened. She arrived with years of baking experience and an enthusiasm for all things bread, and has been a mainstay of the Bakery since she arrived. Our Vollkornbrot with 100 percent rye and sunflower seeds has always been one of her favorite breads. A couple of years ago she decided to experiment with some variations, and the Vollkornbrot with Currants presented here is a result of her trials.
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