Comments on: 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.

By: Anja

Anja — Sun, 14 Mar 2010 03:08:51 +0000

Wonderful, best recipe to recreated German Vollkornbrot in my home, I use organic dark rye four and it turns out great. Two thumbs up from visitors who came over straight from Germany. Better than you are able to purchase over there.

By: Makayla Minter

Makayla Minter — Mon, 14 Dec 2009 12:55:51 +0000

Understand the stickies, look at the journal section top 15 journal views(75% should inspire something)… patience…search button.

By: Alan Hagan

Alan Hagan — Tue, 10 Nov 2009 19:48:21 +0000

I couldn’t find a source for rye meal so I used pumpernickel flour, which is as coarse a grind as I can get short of milling rye berries myself. Not gonna happen. I consider myself very geeky about bread, but milling my own flour is a line that must not be crossed.

Coward!

Man up and get yourself a mill! Fresh ground is best!

…..Alan {laughing}

By: Vollkornbrot « A Bread A Day

Vollkornbrot « A Bread A Day — Tue, 13 Oct 2009 02:01:43 +0000

[...] Adapted from Apple Pie, Patis, & Pâté Makes one 9 x 5 inch [...]

By: Danish Ryebread – Rugbrød « Blargh – random ramblings

Danish Ryebread – Rugbrød « Blargh – random ramblings — Thu, 17 Sep 2009 03:27:53 +0000

[...] that led me to my final recipe. The Pullman pan with cover and to cook the bread low and slow. This post got me quite a bit of the way [...]

By: Carolyn Jung

Carolyn Jung — Sat, 12 Sep 2009 18:56:12 +0000

Love the way the top of this loaf looks with all its ridges and hills and valleys. Makes me want to just smear a load of creamy butter all over it.