I have a new bread baking gadget and its name is Pullman, a right-angled pan used for shaping rectangular loaves that would make your Geometry teacher proud. You may also know Pullman-style loaves as pain de mie, French for “bread of crumb,” because loaves baked with the removable sliding cover prevents a stiff crust from forming. We won’t need the lid for this rye sourdough, though.

Instead of starting off with homemade Wonder Bread, I’m going with the polar opposite. This version of German vollkornbrot from Jeffrey Hamelman is a 100% whole grain rye with nary a pinch of white wheat in it.

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.

recipe adapted from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes
Yeastspotting at Wild Yeast Blog
Bake Your Own Bread

Vollkornbrot
German 100% Whole Grain Rye Bread

makes one 13- x 4-inch loaf, about 4.5 pounds before baking

Notes:

• I need to let vollkornbrot stand for 48 to 72 hours before slicing? Is that a typo? 100% rye breads need time to set, but most importantly, the long rest allows the bread to fully develop its flavor. As Alton Brown would say, your patience will be rewarded.
• Slice as thinly as possible to serve, unless you want to tone your jaw muscles.

For the Rye Sourdough:

For the Rye Chop Soaker:

Rye Sourdough and Rye Chop Soaker Directions:

1. Make the rye sourdough. Pour the water over the sourdough starter and stir to dissolve. Add the pumpernickel flour and mix until thoroughly hydrated.
2. Make the rye chop soaker. In a separate bowl, stir together the rye chops and water.
3. Cover the bowls and let stand at room temperature for 14 to 16 hours.

For the Final Vollkornbrot Dough:

Vollkornbrot Directions:

Mix. In a large bowl, mix together all of the final dough ingredients, just until thoroughly hydrated and a shaggy ball of dough is formed.

Continue mixing in the bowl for about 10 minutes, either by hand or using the first speed of your stand mixer. The dough will have weak gluten development and will be very sticky.

Desired Dough Temperature. 85ºF / 29ºF (slightly warm to the touch)

Bulk Ferment. 10 to 20 minutes at 82ºF / 28ºF (slightly warmer than room temperature)

Prepare a Pullman loaf pan by oiling and dusting with rye meal or pumpernickel flour.

Shape into 13- x 4-inch logs. Heavily dust your hands and work surface with whole rye flour for easier handling. Gently place the log in the oiled Pullman loaf pan and cover with plastic wrap.

Final Proof. 50 to 60 minutes at 82ºF / 28ºF.

I was a bricklayer in a previous life.

Preheat Oven. 470ºF / 245ºC

Steam. 1 cup of boiling water poured into a heavy steam pan, preferably cast iron.

Bake for 15 minutes at 470ºF / 245ºC. Open the oven doors to let the steam out, lower the heat to 380ºF / 195ºC, and bake for another 60 minutes. Towards the end of the 60 minute baking time, prepare a sheet pan.

Remove the bread from the pan and immediately place on the sheet pan. Return to the oven and bake for another 15 minutes.

Cool. Let the loaves cool completely on a wire rack at room temperature. Wrap the vollkornbrot in linen and store in a cool draft-free place. Let rest for about 48 to 72 hours before slicing.

Storage. Vollkornbrot will keep for several weeks wrapped in plastic and refrigerated.

Was it worth the wait? You bet.

This is a post from Apple Pie, Patis, and Pate
Vollkornbrot – German Whole Rye Sourdough

Similar Posts:

1. Sourdough Flaxseed Rye Bread – Leinsamenbrot
2. Sonnenblumenbrot – German Sunflower Seed Bread
3. Whole Wheat Sourdough Bread
4. Whole Rye and Wheat Sourdough
5. Sourdough Italian-Style French Bread
6. Injera – Ethiopian Sourdough Flatbread

Each movement of the serrated knife shoots sesame seeds in all directions, but it’s a minor annoyance that is easily justified. Baking releases the fragrance of the sesame seeds onto the crust and makes a noticeable difference. I should’ve done the same thing with the second loaf.

Inside, the flaxseed aroma is more subtle but thoroughly permeates the sour boule. Lightly toasting a slice wakes up the flaxseeds in the same way your oven does the sesame seeds on the outside.

I used dark rye flour instead of medium rye so these came out denser and more deeply browned than intended in the original recipe. I’ll stick with the dark rye when (not if) I make another batch.

recipe adapted from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes
Yeastspotting at Wild Yeast Blog
Bake Your Own Bread

Leinsamenbrot
German Sourdough Flaxseed Rye Bread

makes two loaves, about 1 1/2- to 1 3/4-pounds each

For the Rye Sourdough:

For the Flaxseed Soaker:

Rye Sourdough and Flaxseed Soaker Directions:

1. Make the rye sourdough. Pour the water over the sourdough starter and stir to dissolve. Add the rye flour and mix until thoroughly hydrated.
2. Make the flaxseed soaker. In a separate bowl, stir together the flaxseeds and water.
3. Cover the bowls and let stand at room temperature for 14 to 16 hours.

For the Final Dough:

Flaxseed Rye Bread Directions:

Mix. In a large bowl, mix together all of the final dough ingredients. Continue mixing until thoroughly hydrated and a shaggy ball of dough is formed.

Knead for 4 to 5 minutes. The dough will have weak gluten development and may be very sticky.

Desired Dough Temperature. 80ºF / 27ºF

Bulk Ferment #1. 30 to 45 minutes at 80ºF / 27ºF  (slightly warmer than room temperature)

Divide. 2 pieces

Shape. tight boules or ovals

Final Proof. 50 to 60 minutes at 80ºF / 27ºF

Preheat Oven. 460ºF / 240ºC

Moisten the loaves and gently press sesame seeds on top (optional, but highly recommended).

Steam. 1 cup of boiling water poured into a heavy steam pan, preferably cast iron.

Bake for 15 minutes at 460ºF / 240ºC, then lower the heat to 440ºF / 225ºC and bake for another 35 to 40 minutes.

Cool. Let the loaves cool completely for a few hours before slicing, preferably overnight.

This is a post from Apple Pie, Patis, and Pate
Sourdough Flaxseed Rye Bread – Leinsamenbrot

Similar Posts:

1. Whole Grain Sesame Flaxseed Bread
2. Whole Wheat Sourdough Bread
3. Sourdough Italian-Style French Bread
4. Flaxseed and Oat Bran Broom Bread – 100% Whole Grain
5. Vollkornbrot – German Whole Rye Sourdough
6. Sesame Flaxseed Crackers

This stollen is one of many treats lovingly inflicted upon kith and kin for Christmas, alongside boatloads of cookies and chocolate. If my number crunching is correct, at a going rate of 3500 calories per pound, my beat-up oven is responsible for a metric ton of holiday season weight gain. I’m just glad that no one’s complaining and not much of the poundage ended up on me.

It was difficult to decide on a stollen recipe not because I lacked choices, but because I had way too many. There was no time to deal with a dud, so when Nils gave Dan Lepard’s extra moist stollen a thumbs up, I knew which recipe to try.

Don’t let the long list of ingredients discourage you — most of the recipe items are spices and fruits. Everything will come together quickly because there’s not much kneading and the smooth dough is easy to handle by hand.

Shaping the stollen is probably the most fun part about making it. There’s something satisfying about enclosing a roll of marzipan in fruit-studded dough.

recipe adapted from Dan Lepard
Yeastspotting at Wild Yeast Blog
Bread Baking Day #15: Festive Breads hosted by Annarasa

Dan Lepard’s Extra Moist Stollen Recipe

makes one stollen

Ingredients:

Ingredients                  Volume          Ounces          Grams
bread flour                   2 3/4 cups         12.3          350
granulated sugar                1/3 cup + 2 tsp   2.6           75
salt                            3/4 tsp
cardamom, ground                1/2 tsp
mace, ground                    1/2 tsp
clove, ground                   1/2 tsp
cinnamon, ground                  1 tsp
raisins                         1/2 cup           2.6           75
dried currants                  1/2 cup           2.6           75
candied citron                  1/2 cup           2.6           75
instant yeast                     4 tsp

whole milk                      2/3 cup           5.3          150
whole rye or whole wheat flour    3 tbsp           .9           25
unsalted butter, melt and cool  1/2 cup + 1 tbsp  4.4          125
large egg                         1
large egg yolks                   2
dark rum                          2 tbsp
finely grated lemon zest          1 lemon

marzipan, rolled into an 8-inch stick             8.8          250

melted butter and confectioner's sugar, for finishing

Directions:

Mix             Stir the flour, sugar, salt, ground spices, fruits,
                and yeast together.

                In a small skillet, bring the whole milk and whole
                rye or wheat flour just to a boil. It will resemble
                a thick porridge.

                In a clean bowl, add the boiled milk and the
                melted butter and stir, followed by the eggs, rum,
                and lemon zest.

                Add the liquid to the flour mixture and mix until
                the dough is evenly hydrated.

Rest            10 minutes

Knead           Knead lightly by hand just until smooth, about
                1 to 2 minutes.

Bulk Ferment    90 minutes

Shape           Deflate the dough by kneading lightly. Shape
                into an offset fendu and roll with the
                marzipan as shown:

Gently pat the dough into an 8- by 10- inch rectangle. Using a rolling pin, make an indentation just off the center of the dough and lay the marzipan on top.

Roll and press down on the edges to seal the marzipan in the dough.

Shaped stollen

Final Proof     about 45 minutes at room temperature, or until
                almost doubled in size

Preheat Oven    360ºF / 180ºC

Bake            35 minutes at 360ºF / 180ºC

Finishing       Brush with melted butter and generously sift
                confectioner's sugar over the top.

Links related to Dan Lepard’s Recipe for Extra Moist Stollen:

• Stollen recipe discussion at Dan Lepard’s bread and baking forum

This is a post from Apple Pie, Patis, and Pate
Dan Lepard’s Stollen Recipe

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2. Semolina Cornbread Recipe
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Since fall is in full swing and turning my place into a sauna is starting to make sense, we continue with more bread baking. Our most recent exploit had the oven cranked up at maximum temperature but today’s featured recipe bakes at a balmy 460ºF with steam. Lots of steam. So much steam that I had to keep a safe distance from the oven lest nether regions get soft-boiled.

The result is a crusty boule that crackles audibly when pulled from the oven. Bespeckled with toasted sunflower seeds and coarse rye grains, nutty flavors thoroughly permeate the loaf and give it its distinctive character.

Jeffrey Hamelman suggests pairing sonnenblumenbrot with hard cheeses, peanut butter, jams, or butter. My pick? None of the above. A lightly toasted slice is enough to satisfy my simple tastes.

recipe adapted from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes
Yeastspotting at Wild Yeast Blog

Sonnenblumenbrot
German Sunflower Seed Bread

makes one boule weighing approximately 1 1/4 pounds  / 567 grams

Cracked rye and raw sunflower seeds.

For the Pâte Fermentée (Pre-fermented Dough):

Ingredients                  Volume          Ounces          Grams
bread flour, unbleached         1/2 cup           2.13          60
water, at room temperature        3 tbsp          1.4           40
instant yeast                 pinch
kosher salt                   pinch                .33           1

Pâte Fermentée (Pre-fermented Dough) Instructions:

Mix the pâte fermentée ingredients until a shaggy ball of dough is formed. Knead the pâte fermentée for about 2 minutes, or until the ingredients are evenly distributed.

Place the pâte fermentée in a bowl and cover. Leave at room temperature for 12 to 16 hours.

For the Soaker:

Ingredients                  Volume          Ounces          Grams
rye chops                       1/2 cup           2.13          60
water, at room temperature      1/3 cup           2.67          76

Notes:

• I used cracked rye instead of rye chops. Cracked rye absorbs water at a slower rate than rye chops, so use boiling instead of room temperature water to fully soften the grains.

Soaker Instructions:

Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for about 4 hours.

Final Dough Formula:

Ingredients                  Volume          Ounces          Grams
all of the soaker
bread flour, unbleached           2 cups          8.5          242
water, at room temperature      1/2 cup           4.5          127
kosher salt                       2 tsp            .2            6
instant yeast                     2 tsp
malt syrup or honey               1 tsp
sunflower seeds, toasted        1/2 cup           2.13          60
all of the pâte fermentée, cut into small pieces

sunflower seeds, raw, for topping

Final Dough Instructions:

Mix             Mix all of the ingredients, except the pâte fermentée
                pieces, until a shaggy dough is formed. Add the pâte
                fermentée pieces and continue mixing until evenly
                incorporated.

Knead           6 to 8 minutes

Rest            5 minutes

Knead           1 minute to further strengthen the gluten. The dough
                will still be a bit sticky.

Ferment #1      1 hour at room temperature

Stretch and Fold

Ferment #1      1 hour at room temperature

Preshape        loose rounds

Rest            15 to 20 minutes

Shape and Top   shape into a tight boule and top with raw sunflower
                seeds

Preheat Oven    460ºF/238ºC

Final Proof     60 to 90 minutes at room temperature, seeded side up

Proofed sunflower seed bread dough.

Score           Try to keep as much of the sunflower seeds intact.

A surgeon I am not.

Steam           2 cups of boiling water poured into a heavy steam
                pan, preferably cast iron

Bake            Bake at 460ºF/238ºC for about 40 minutes, rotating
                the pan halfway through baking to brown the loaves
                evenly and let the steam escape.

Cool            At least 1 hour

The crust crackles as it cools.

How do you slice without scattering sunflower seeds all over?

Links about Jeffrey Hamelman’s Sunflower Seed Bread:

• The Bread Chronicle
  
• Chili und Ciabatta (German)
  

This is a post from Apple Pie, Patis, and Pate
Sonnenblumenbrot – German Sunflower Seed Bread

Similar Posts:

1. Hazelnut, Fig, Fennel Seed, and Rosemary Bread
2. Vollkornbrot – German Whole Rye Sourdough
3. Whole Grain Sesame Flaxseed Bread
4. Peter Reinhart’s French Bread
5. Sourdough Flaxseed Rye Bread – Leinsamenbrot
6. Whole Grain Anadama Bread