Comments on: Vollkornbrot – German Whole Rye Sourdough

By: magazine fashion

magazine fashion — Thu, 03 Mar 2011 16:50:10 +0000

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By: Lisa in Oregon

Lisa in Oregon — Fri, 24 Dec 2010 12:35:41 +0000

This recipe looks like what would make the sprouted german breads I buy – thanks!
But I can’t believe you’ll make this and somehow think grinding your own grain is crossing a line. Lazy people like me grind grain and use in bread machine…

By: Marketing Wyszków

Marketing Wyszków — Mon, 22 Nov 2010 13:30:37 +0000

It would be better if film makers had done one part movie not in two.

By: Maggie

Maggie — Wed, 27 Oct 2010 02:56:05 +0000

Thank you for posting this recipe. It was fun reading all the comments. I will be making this recipe – really can’t wait for that wonderful texture and flavor I remember from Germany! Love thin sliced cheese and cucumbers on this, plus a thin tomato slice in season!

By: こないだ焼いたパン « Gangalee Web Log

こないだ焼いたパン « Gangalee Web Log — Wed, 20 Oct 2010 15:48:26 +0000

[...] あと2回目のフォルコンブロートを焼いた。レシピはコチラを翻訳して分量を1/3程に減らして作った。 [...]

By: German Currywurst | Andrea Meyers

German Currywurst | Andrea Meyers — Wed, 29 Sep 2010 19:21:49 +0000

[...] Apple Pie, Patis, and Pate – Vollkornbrot, German Whole Rye Sourdough [...]

By: bestbuy

bestbuy — Mon, 06 Sep 2010 11:11:33 +0000

I don’t think that’s a typo, the 72-hour bit. It just takes a while for rye breads…

I once borrowed one of those bread pans, but then I never used it. From your pictures, it appears to make pretty nifty bread.

By: Markus Dagle

Markus Dagle — Wed, 09 Jun 2010 19:07:16 +0000

I like Shrek movies, great animation movie.

By: Erin

Erin — Thu, 13 May 2010 14:38:01 +0000

I’ve made this twice now and it’s great! I don’t have a Pullman pan, so I use two standard (in Germany, anyway) pans. I wait about 10 minutes before I cut into it. The other loaf sits 72 hours and it’s stored as directed, but by that time, it’s much drier and I really can’t tell any difference with taste. The loaf I cut into immediately stays moist and fresh until it’s eaten up, which is about 72 hours. I’m just saying this in case there are other impatient people out there…

I tried sunflower seeds the first time and discovered that I don’t like them and used crushed flaxseeds the second time. The flaxseeds worked out well!

Thanks for posting this great recipe!

By: Sue

Sue — Mon, 10 May 2010 22:08:06 +0000

I used to make all of our bread, but don’t recall knowing about that kind of pan. I also had my own sourdough for a number of years. This recipe sounds great!

I see you haven’t posted for awhile. I hope things are going well for you.