Lesson 17: Dark Mountain Rye

Ever since I fell in love with baking, I’d been fascinated by this particular type of bread, with the name that I didn’t totally know how to say, Vollkornbrot. It sounded so magical, like a tiny unknown village in the forest where elves and pixies dance in the moonlight. Apparently it is a traditional German style of bread, made from 100 percent coarsely ground rye berries (no wheat flour) and leavened with a sourdough starter, and it is said to keep for weeks. It took me over a year