This recipe is adapted from Kelly Coyne & Erik Knutzen's Making It (2010, Rodale).
Vollkornbrot is a very dense bread popular in Norther Europe. It is incredibly versatile, very hearty and realy, REALLY DELICIOUS!
|Flour*||255 grams||9.00 oz||100.00%|
|Cracked grain(s)**||255 grams||9.00 oz||100.00%|
|Sea salt||14 grams||0.50 oz||5.56%|
|Water||468 grams||16.50 oz||183.33%|
|Established starter||57 grams||2.00 oz||22.22%|
|Whole grain(s) and/or lentils***||71 grams||2.50 oz||27.78%|
|Flaxseed and/or chia seed or...||14 grams||0.50 cups||5.56%|
|Sunflower seeds and/or pumpkin seeds or pine nuts or...||14 grams||0.50 cups||5.56%|
|Molasses, honey or, for glutenovores, barley malt syrup (optional)||43 grams||1.50 oz||16.67%|
|Handfull of amaranth and/or rolled oats||0 grams||0 oz||0.00%|
Total Flour Weight: 9 oz
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in oz and has been converted to other measures.
* note on flour: ANYTHING works. You can use any combination of sorghum, chick pea, amaranth, millet, teff, buckwheat and the like. Or, for glutenovores, whole wheat and/or rye. I would use at least some flour that your starter is used to, however.
** note on cracked grains: ANYTHING works. You can use any combination of cracked buckwheat, millet, quinoa, amaranth, split dal and the like. Or, for glutenovores, cracked wheat and/or rye berries.
*** note on whole grains: again, ANY whole grain or small legume works great! Quinoa, millet, amaranth, whole lentils, buckwheat groats, etc. Or, for glutenovores, whole wheat and/or rye berries.
This is the ultimate "clean out the cupboard" sourdough. Use anything and everything. It turns out delicious every single time!
Day 1 PM (start the sponge)
1. Mix flour(s), cracked grain(s), sea salt, water & starter.
2. Proof overnight at room temperature or in a proof box set at 20-30ºC.
3. Soak whole grains in a separate bowl overnight.
Day 2 AM
1. Drain soaked grains and incorporate into sponge.
2. Mix in seeds and sweenener, if using.
3. Grease a standard loaf pan and make sure to really get grease in the corners. Sprinkle amaranth and/or rolled oats into the bottom of the pan to prevent sticking.
4. Gently dump dough (it will be very sticky) into loaf pan, cover and allow to prove for another 3-6 hours at room temperature or in a proof box set at 20-30ºC. The prooving here is geared more toward improving flavor/texture and less toward gaining much loft.
Whenever you get around to it (3-6 hours later)
Bake at 200-220ºC for 40 minutes, cover loosely with aluminum foil, and continue baking for another 40 minutes. I have found that a lower temperature works well with gluten-free flours.
Turn loaf out of pan as soon as you remove it from the oven, cool on a rack and enjoy! This bread is fantastic sliced very thinly and enjoyed as-is or toasted in a skillet with coconut (or any) delicious oil and topped with hummus or pickles or lox or...
I have found that adding a handfull of caraway seeds and a nice helping of Dutch process cocoa, along with using molasses as the sweetener, make for a really delicious glugten-free dark-rye-taste-alike!
This bread is best left at room temperature and will stay delicious and moist for days.