Hearty wholemeal bread

Whole grain bread with rye & spelled whole meal

Today there is still a nice recipe for you on the subject of baking with whole grain: A hearty whole grain bread. The last bread recipe, mine Grain crust, was also created in this context. Namely for a joint project with mipano. It's about baking with whole grain. Today's crate bread is a 100% wholemeal bread with a whole meal. Very tasty, very juicy and, thanks to the meal and seeds, also bite. It also has excellent freshness. In addition, it consists only of rye and spelled - without any wheat. You see, I always think of my dear readers who can't stand wheat or who simply prefer to bake with spelled. ♥

Kerniges Vollkornbrot auf einem alten Backblech.Kerniges Vollkornbrot in Scheiben auf einem alten Backblech.

Bake with whole wheat flour

Flour can vary in quality due to natural fluctuations. This also varies the amount of water it can absorb. This is the case even with the same type of flour from the same mill. Discount or cheap flours usually have a significantly lower water absorption than quality flours. With wholemeal flour, it is also important that it has enough time in the dough to swell or that it swells beforehand. Otherwise it would later draw water out of the dough and make the bread dry quickly.

In addition, it makes a big difference whether flour is bought ready-ground and has been stored for a while or whether it was freshly ground just before baking. Freshly ground grain provides the full flavor and all of the valuable nutrients in the grain. If flour is stored for a while, however, the baking ability improves - it matures. This “post-ripening” is sometimes accelerated by the addition of ascorbic acid. After about 14 days of storage, important properties for the gas holding capacity and baked goods volume should have optimally developed.

But not everyone has a flour mill or wants to do this “extra effort”. That's why I used seasoned grain or ready-ground flour for this recipe. So if you grind your wholemeal flour for this wholemeal bread, it is better to be more economical with the bulk liquid and add it to the dough at the end of the kneading time, if necessary. As with my grain crust, you can decide whether with or without seeds. You can find information about this in the recipe. Have fun baking ... ♥

Brotbackbuch: For the love of bread_Zeit für gutes Brot

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Whole grain bread (wheat-free)

  • Yield:
    1 bread from a 1 kg bread pan (loaf pan 230 x 110 x 95 cm)
 piece

Ingredients

sourdough
  • 120 g Wholemeal rye flour, e.g. B. Forest rye
  • 12 g Rye pitch
  • 120 g Water, lukewarm (40 ° C)
Breakfast
  • 125 g Rye meal (fine to medium)
  • 250 g boiling water
  • 5 g salt
Source piece (optional)
  • 60 g Old bread, toasted & ground
  • 60 g Sunflower seeds (roasted)
  • 20 g Flaxseed meal
  • 100 g water
  • 5 g salt

tip: Sunflower seeds and flax seeds can also be omitted, then only use 60 g water.

Main dough
  • sourdough
  • Breakfast
  • Source piece
  • 20 g Beet syrup, alternatively coconut blossom sugar or whole cane sugar
  • 2 g Fresh yeast (optional)
  • 250 g Wholemeal spelled flour
  • 80110 g water (depending on the water absorption of the flour)

Additionally

  • some shot

Instructions

sourdough
  • For the sourdough, mix the lukewarm water (40 ° C) with the flour and the topping about 10-12 hours before preparing the dough.
  • Cover and let ripen at room temperature (falling to 22 ° C). The volume should have at least doubled during this time.
Breakfast
  • Ideally at about the same time as the sourdough, but at least 4 hours before preparing the dough: Pour the boiling water over the rye meal and salt and mix.
  • Cover and let soak at room temperature.
Source piece
  • Briefly mix all the ingredients for the source piece.
  • Allow to swell at room temperature. (It is best to prepare at the same time as the sourdough.)
On the baking day
  • Briefly knead the sourdough, wholemeal spelled flour and 80-90 g water. The mass becomes relatively firm. If this is too dry and does not combine, add another 10-20 g of water and knead in. Cover and leave to soak for 40 minutes.
  • Then add the yeast and beet syrup, knead for 5-8 minutes at a slow speed.
  • Continue kneading for 3-5 minutes at medium speed. Let the broth and swelling piece knead in little by little. (If you have difficulties with the dough hook while kneading, you can also use a flat beater or a flexible stirring element.)
  • Pour the dough into a loaf pan that has been greased and sprinkled with grist. Smooth out with a dampened spatula or similar and sprinkle with fine grist. Cook for approx. 3 hours at 22-24 ° C. The dough should reach about 1 cm below the edge of a 1 kg bread pan or be fully cooked. Depending on the sourdough, this can take a little longer or shorter.
  • Preheat the oven to 230 ° C top-bottom heat in good time.
  • Insert bread without steam (bottom shelf). After 10 minutes, lower the temperature to 200 ° C. Bake for another 60 minutes. Remove from the loaf pan and bake for another 10 minutes without the pan. (So a total of 80 minutes.)
  •  Spray with a little water immediately after baking and let cool on a wire rack.
  • It is best to cut the bread the next day.

Sauerteig, Brühstück und Quellstück für ein kerniges Vollkornbrot.Teig für ein kerniges Vollkornbrot im Kessel.

 

Kastenform mit Schrot ausgestreut für ein kerniges Vollkornbrot.Teig für ein kerniges Vollkornbrot in einer Kastenform.Teig für ein kerniges Vollkornbrot in einer Kastenform, bestreut mit feinem Schrot.

 

 

 

 

 

 

 

 

Notes

KNEAD IN THE THERMOMIX

  • Put the sourdough, wholemeal spelled flour and 80-90 g water in the mixing bowl for 40-50 seconds | Knead the dough level. The mass becomes relatively firm. If this is too dry and does not combine, add another 10-20 g of water and knead briefly. Cover and let soak for 40 minutes.
  • Then add the yeast and beet syrup for 3 minutes | Knead in the dough stage.
  • Add the broth and the soaking, 1 minutes | Dough kneading stage.

Keywords: Bread, wholemeal bread, grist, rye, spelled, yeast-free, sourdough, box bread, healthy bread, forest rye

Kerniges Vollkornbrot auf einem alten Backblech.

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23 thoughts on “Kerniges Vollkornbrot”

  1. Sieglinde Friedemann

    Hello dear Sonja,
    The recipe tempts you to bake bread again despite the freezer being filled with bread.
    But today I have a concern that is not dependent on bread.
    You use very thin font that has little contrast in the presentation of your recipes. This makes it very exhausting to read. Could you do something about that?
    LG Sieglinde

    1. I'll give it a try, but can't promise that it will work because of the programming, is that also the case with the PDF version? If you go to print, you can generate a PDF. Maybe that's more comfortable.

  2. Sieglinde Friedemann

    Thanks for the answer. How do I get to the PDF representation? I don't see the option of “printing” either.
    LG Sieglinde

      1. Hello dear Sonja, I have baked this great bread for the second time and we all like it very much. Unfortunately I have a pretty big hole under the crust every time. What can be the reason? Do you have any idea?
        Best regards
        Annina

  3. Sieglinde Friedemann

    Dear Sonja, thank you! Now print command available again. It works and pdf is readable!
    LG Sieglinde🤗🤗

  4. Hello, I've just made my sourdough with whole wheat flour, but 100g to 100g water. Can I use this sourdough for bread instead of yours? And what is meant by stale bread in the source piece? Can I also leave out the yeast? I'm sorry for the many questions 🙈. I want to bake my first sourdough bread on the weekend and I am surprised how time-consuming it is 😅. Greetings Adina

    1. Hello, it doesn't have to be laborious. But here you have already chosen a “more elaborate one. At the beginning I would prefer not to leave them out, but rather add 1-2 g in addition if in doubt. Why? Because your sourdough is still very young and has not yet developed its full driving force. Otherwise, you are welcome to use your sourdough, wholemeal sourdough tends to ripen faster and develop acid more quickly (for information only). Old bread is, so to speak, leftover bread that is dried and ideally roasted for a delicious aroma. Alternatively, breadcrumbs would be possible. Swollen old bread keeps the bread fresh for a long time, has an aroma and juiciness. What do you think of this bread without old bread: https://cookieundco.de/schwarzbrot/
      Greetings, Sonja

  5. Thank you so much for your quick reply. Could you maybe just explain this one sentence to me?
    I have already prepared the brewing and swelling piece and tomorrow morning we will bake 😃. Kind regards Adina ❤️

    1. With pleasure. Just put it in the oven. 🙂

      Shooting is said in the “bread language” when you put the bread in the oven and steaming means generating water vapor (there are different methods).

      Warm greetings,
      Sonja

  6. Thank you so much for this incredibly delicious recipe. As a “beginner” when it comes to baking with sourdough, I really managed to bake this delicious bread again thanks to your help and I would have really missed something if I hadn't dared 🙈. I modified it a bit, but it's still incredibly tasty. Instead of sunflower seeds, I took pumpkin seeds and instead of crushed flax seeds, whole and because I forgot to buy sugar beet syrup, I put some honey in it. It was incredibly delicious 😋. 10000 thanks for this recipe 😘

    1. That makes me very happy. Thank you for your reply. Modifying is great ... :) Kind regards Sonja

  7. Dear Sonja
    Today I baked your great recipe - I think it was not really ready for the oven after 3 hours of cooking - it has a long crack at the top - otherwise it looks very good - let's see how it looks tomorrow in the cut and how it tastes-
    With the right cooking, I can still manage / learning by doing 😁
    Thanks for your great blog and the recipes
    Lg heike

  8. Dear Sonja
    Today I baked your great recipe - I think it was not really ready for the oven after 3 hours of cooking - it has a long crack at the top - otherwise it looks very good - let's see how it looks tomorrow in the cut and how it tastes-
    With the right cooking, I can still manage / learning by doing 😁
    Thanks for your great blog and the recipes
    Lg heike

    1. cookieundco

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!
      The walking times are only recommendations and can vary greatly from person to person.

      Sincerely,
      Sonja

  9. Dear Sonja,
    today I baked your great bread ...
    1. it was really fun!
    2. I am not ready for the right cooking (but learning by doing, woll: -O) -I think after 3 hours it was not fully cooked, hmm-was unsure, off to the oven and the bread now along a thick crack, otherwise it looks good - let's see how it looks at the cut,
    3. I'm looking forward to more baking and-
    4. Thank you for your blog and the efforts and the great recipes and, and, and
    Greetings from the Sauerland
    Heike

    1. Dear Heike,
      Thank you for your praise. I am very pleased!
      That's all learning by doing - the important thing is having fun and even with a lot of experience, things don't always run smoothly.
      The cooking times also always depend very much on the fitness of your own sourdough culture. And it is not always the same. Baking bread is always exciting. 🙂

      Sincerely,
      Sonja

  10. Dear Sonja,

    I would like to bake this delicious bread in the morning.

    Could I change the 3 hours cooked at 22-24 ° C to around 8-10 hours in the refrigerator?

    Should I let the dough rise for 1 hour beforehand and acclimate it before baking?

    What do you think?

    Thank you for your answer and
    Best regards

    Patricia

    1. Dear Patricia,

      I would then not work with rye sourdough. Do you have wheat ST or LM? Otherwise it could get pretty sour. Otherwise it should start working with 1 hour and then put in the refrigerator (if it is very warm, more than 30 minutes). Acclimatization depends on how well the dough has risen. Maybe meanwhile the oven is heating up.

      Many greetings Sonja

  11. Hello, I would like to bake the bread too. Does it also work with rye meal remedy? Do I still have to pay attention to anything?
    LG from the Rhineland. Bea

  12. Hello Sonja! Does the bread also work when pushed open? 😀 I thought of cooking in the floured proofing basket, possibly up to 1.5 times the volume and then storing it in the refrigerator for 12 hours, acclimatizing for 30 minutes (if at all) and pouring it directly into the preheated pot. What do you think about? In principle, I am already practiced with soft dough. The bread sounds very tasty, but I currently don't have a loaf pan or something similar that is acid-proof. LG, Kathi

    1. Dear Kathi,
      I wouldn't necessarily recommend it with this bread. A high proportion of rye is only partially suitable for a long fermentation and the rye sourdough could make it very acidic.

      Best regards,
      Sonja

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