Whole Rye Bread Recipe
Vollkornbrot is a rye bread from Germany. This recipe is as close as you can get to Vollkornbrot without getting on an airplane.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 2 ⅔cup / 370 grams whole rye flour (or pumpernickel flour )
- 1 ½cup / 370 grams chlorine-free water (bottled is good)
- 2teaspoon / 20 grams sourdough starter
- 2 ¼cup / 283 grams rye berries (cracked)
- ¼cup / 283 grams water
- All of the sponge
- All of the soaker
- 1 ¾cup / 243 grams whole rye flour (or pumpernickel flour)
- 2-3 teaspoons / 30 grams water (variable)
- 1tablespoon / 17 grams salt
- 6teaspoons / 56 grams sunflower seeds
- 1 ¾teaspoon / 6 grams instant yeast