Trudi's Light Vollkornbrot©
This recipe makes a large loaf – about 1.2 kg. It has a slightly lighter texture and colour than Dark Vollkornbrot using LAUCKE’S GERMAN GRAIN BREAD MIX. It stores well for up to 8 days in a cool and dry place. It’s delicious with all sorts of toppings and spreads.
Ingredients
| Weight/ Volume |
Ingredients | |
|---|---|---|
| DRY INGREDIENTS | ||
| 600 g | Laucke’s Barossa Sour Dough Rye 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 | ||
| 600 g | Water, warm (about 40°C) | 2⅘ cups |
| 40 ml | Malt Extract | 2 tbsp |
| 62.5 ml | Extra Virgin Olive Oil | ¼ cup |
Method
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, a flywire cover.
Preheat oven to 200°C.
Mix all dry ingredients with a spoon in a large bowl, and set aside.
Dissolve Malt Extract in the warm water, stir, add oil, and stir again.
Mix dry and wet ingredients with a spoon until well combined – takes only a few minutes. Spoon mixture into a bread tin. Smooth top of dough mixture with back of spoon. 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.
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 wire rack. Cover with a Flywire Hood.
