Recipes

Trudi’s Dark Vollkornbrot©

This recipe makes a large loaf – about 1.3 kg. It’s darker than Light Vollkornbrot using LAUCKE’S BAROSSA SOUR DOUGH RYE BREAD MIX. It stores well for up to 8 days in a cool dry place. It’s delicious with all sorts of toppings and spreads.

 

 

Ingredients

Weight/
Volume
Ingredients
DRY INGREDIENTS
600 g Laucke’s German Grain Bread Mix 1 pkt
4.5 g Yeast 1½ tsp
41 g Linseed ¼ cup
37 g Sunflower Seeds ¼ cup
17 g Pepitas ¼ cup
35 g Macadamia or Pine Nuts (chopped coarsely) ¼ cup
44 g Wholegrain Rolled Oats ½ cup
2 g Caraway Seeds (optional) 1 tsp
WET INGREDIENTS
700 g Water, warm (about 40°C) 2⅘ cups
40 ml Malt Extract 2 tbsp
62.5 ml Extra Virgin Olive Oil ¼ cup

Method

  1. Have ready: A large non-stick bread tin, approximately 28 cm x 12 cm, standard metric scales with a deep bowl to weigh/add the dry ingredients as you go, standard metric measuring cups and spoons, large metric jug (2000 ml – 2 litres) stainless steel kitchen thermometer, large bowl for mixing dry/wet ingredients, spoons, oven mittens, wire rack to cool bread, flywire cover.

  2. Preheat oven to 200°C.

  3. Mix all dry ingredients with a spoon in a large bowl, and set aside.

  4. Dissolve Malt Extract in the warm water, stir, add oil, and stir again.

  5. Mix dry and wet ingredients with a spoon until well combined – it takes only a few minutes. Spoon mixture into a bread tin. Smooth top of dough mixture with back of spoon and cover with a damp tea towel, and let it rise in a warm, draught-free place for about 1 hour, or until dough has risen just below the top of the bread tin.

  6. Preheat fan-forced oven 200°C, conventional oven 220°C. Place bread tin on lowest shelf in oven and bake for 1 hour. Using oven mittens, take bread out of tin and tap bottom, it’s baked if it sounds hollow. For a crisper loaf return bread to oven without tin for another 5-10 min. Cool bread on a wire rack. Cover with a flywire hood.

  • Specialty Breads
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