STIR THE POTS: Roggenvollkornbrot

Roggenvollkornbrot

German bread or rye breads are one of my holy grail or crosses to carry in my quest to wake up America to a really tasty loaf! Recently aided by Maggie Glezer on some BP% issues I had forgotten from my school training, I set about to conquer a challenging 3 stage detmold rye @ 100%! No easy feat let me tell you, so I ended up with a softic air bag of gummy rye and was about to give up when I remembered a book my friend Nils had told me he used. So I looked through the pages found one formula and trying to translate with a computer translator; my kinder German and bier ordering are pretty much what I know, so I set about making this monster amount of dough! I just said screw doing the math and proceeded to grind whole grains with a mill I borrowed from work, and seeded the levain, soaked the grains and seeds! I was on my way, overnight and into the following day I didn't give in, I even e-mailed Nils for some help and continued finally trying to make this mother of all doughs by hand in the largest salad bowl I could find!

Et voila, a fine dough with really a thoothy and mild but delicious cake like bite! So don't give up and by all means do the math! This is a lot of dough, I gave three loaves to neighbors and friends!

Formula from:

Brotrezepte aus ländlichen Backstuben - Landküche (Gebundene Ausgabe)

Sourdough Build:
- 900g whole-rye flour
- 405g rye flour, Type 1150
- 1350g water
- 250g rye sourdough, hydration: 100%

Soaker:
- 200g rye kernels
- 570g chopped rye

- 200g grain-mix (sesame, flaxseed, sunflower seeds
- 1350g boiling water

Dough:

- Sourdough Build
- Soaker
- 300g whole-rye flour
- 135g rye flour, Type 1150
- 10g dried yeast
- 100g warm water
- 1 tsp sugar
- 3 tbsp salt
- 100g grain-mix for the top of the loaf

-> Proof dried yeast in the 100g warm water for about 10 minutes.
-> Mix dough and put into 2 loaf tins, then bake
(nor bulk or final fermentation at room temperature)
-> Bake for 60 minutes at 190°C