Vollkornbrot with Currants

Preparation info
  • Dough Yield: About


    pullman loaves ( 13” X 3 ¾” X 3 ¾” ) at 4.5 lb each
    • Difficulty


Appears in

By Jeffrey Hamelman

Published 2004

  • About

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.