Muscle man bread (poller bread or box bread)

Today I brought home a wonderful, hearty, healthy and delicious bread recipe with a high proportion of whole grains. A real muscle man! It was therefore an obvious choice to christen this aromatic and juicy bread “Kraftwotz-Bread”. There is no more appropriate name. The bread dough can be baked in bollard tins or tin baking tins or as a loaf in a loaf pan. ♥

Kraftprotz-Brot

Round bread ...

... is also something else. And so I chose mine Tin baking molds that I recently ordered. They are inexpensive (1.90 € / piece) and completely sufficient for my purposes. Some readers and members recently made me think of these baking jars my Facebook group belonging to the blog attentive. Mine have already been successful in the aforementioned cans Potato and Pumpkin Seed BreadPotato Kefir Box and Grain box baked. In addition, the wish was expressed whether I could not even develop a recipe for these "baking jars". So I quickly ordered these baking molds and here it is, the muscle man bread.

Kraftprotz-Brot

But back to the recipe ...

I used a seed mix. The seeds can, however, be varied according to your mood and put together yourself. The (very tasty) rye malt flakes can simply be replaced with coarse flakes from other types of grain if necessary. When using a loaf pan, the baking time is about 20 minutes longer, which can vary slightly depending on the oven and baking pan.

The muscle man bread can be cut the next day and not necessarily on the baking day. I know that is tough and that many hobby bakers are put to a tough test of patience. You would like to cut the bread straight after baking, let alone bite into it. Patience isn't always one of my best virtues, either. And sometimes my curiosity, hunger or whatever ... then that's the way it is. And yes, baking bread often requires a lot of patience and sometimes also teaches humility. But anticipation is still the greatest joy. With this in mind, I wish you all a lot of fun baking ... ♥

For the love of bread

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Muscle man bread

  • Prep Time:
    30 minutes
  • Cook Time:
    16 hours
  • Total Time:
    16 hours 30 minutes
  • Yield:
    3 bollards (tin baking pan for approx. 400 g dough, 12 cm x 10 cm)
 piece

Ingredients

Source piece 1

  • 200 g fine rye meal
  • 200 g Buttermilk
  • 6 g salt

Source piece 2

  • 125 g mixed seeds ((mixture of sunflower seeds, pumpkin seeds, sesame seeds, flax seeds))
  • 60 g Rye malt flakes (or other grainy flakes)
  • 15 g Quinoa Pops
  • 100 g water
  • 6 g salt

sourdough

  • 200 g Wholemeal rye flour
  • 200 g Water (35 ° C)
  • 20 g  (Rye) sourdough ((room temperature))
  • 4 g salt

Main dough

  • Source piece 1
  • Source piece 2
  • sourdough
  • 125 g Wheat flour type 550
  • 100 g Emmer wholemeal flour ((alternatively wholemeal spelled flour))
  • 80 g Water (35 ° C)
  • 50 g Beet syrup
  • 10 g inactive baking malt/ Rye malt
  • 3 g fresh yeast

Instructions

sourdough

  1. About 12 hours before preparing the dough, mix the lukewarm water (35 ° C) with the flour and the ingredients.
  2. Cover and let ripen at room temperature (falling to 22 ° C). The volume should have at least doubled during this time.

Source piece 1

  1. Briefly mix all the ingredients for the source piece.

  2. Put in the refrigerator and let soak for at least 8 hours (overnight).

  3. Take out of the refrigerator in good time before preparing the dough (1-2 hours).

Source piece 2

  1. Briefly mix all the ingredients for the source piece.

  2. Let soak at room temperature for at least 8 hours (overnight).

Main dough (on baking day)

  1. Mix all ingredients for the dough for 5 minutes at slow speed in the food processor (ideally with a flat beater or flexible stirring element).
  2. Cover the dough and let it rest for 30 minutes.
  3. During this time, grease three tin baking tins / bollard tins or one loaf tin and sprinkle with plenty of seeds and a little flour.
  4. Then distribute the dough in the mold (s). (These are then about 2/3 filled with dough.) Smooth out with a moistened dough scraper and sprinkle with plenty of seeds.
  5. Let rise at 25-27 ° C for 2.5 hours. (Walking time doubles at room temperature.)
  6. Preheat the oven to 230 ° C top-bottom heat in good time.
  7. Put the bread (s) in the bottom shelf of the preheated oven (without steaming).
  8. Tin baking pan / bollard pan: Bake for a total of 60 minutes. After 10 minutes, lower the temperature to 200 ° C. After 50 minutes, remove from the mold and continue baking for 10 minutes without the mold.
  9. Loaf pan: Bake for a total of 80-85 minutes. Lower the temperature to 200 ° C after 10 minutes. Remove from the mold after 70 minutes and continue baking for 10 minutes without the mold.
  10. After baking, let cool on a wire rack.

Notes

the Can shapes I have myself to bake bread here ordered. Alternatively, mason jars with a capacity of 700-800 ml are very suitable!

The dough can also be put in a loaf pan (approx. 30 x 11 x 7 cm) / 1 kg bread baking pan (23 cm x 11 cm x 9.5 cm) or 2 pieces of 0.5 kg bread baking forms (approx. 160 x 9.8 x 8.5 cm) can be baked. The baking time must be adjusted accordingly. 

Keywords: Bake bread, canned bread, emmer, pumpkin seeds, flax seeds, malt, bollard bread, bollard shape, quinoa, rye, rye meal, seeds, sourdough, meal, sesame, sunflower seeds, whole grain

Print

Muscle man bread (Thermomix recipe)

  • Prep Time:
    30 minutes
  • Cook Time:
    16 hours
  • Total Time:
    16 hours 30 minutes
  • Yield:
    3 bollards (tin baking pan for approx. 400 g dough, 12 cm x 10 cm)
 piece

Ingredients

Source piece 1

  • 200 g fine rye meal
  • 200 g Buttermilk
  • 6 g salt

Source piece 2

  • 125 g mixed seeds ((mixture of sunflower seeds, pumpkin seeds, sesame seeds, flax seeds))
  • 60 g Rye malt flakes ((alternatively other coarse flakes))
  • 15 g Quinoa Pops
  • 100 g water
  • 6 g salt

sourdough

  • 200 g Wholemeal rye flour
  • 200 g Water (35 ° C)
  • 20 g  (Rye) sourdough ((room temperature))
  • 4 g salt

Main dough

  • Source piece 1
  • Source piece 2
  • sourdough
  • 125 g Wheat flour type 550
  • 100 g Emmer wholemeal flour ((alternatively wholemeal spelled flour))
  • 80 g Water (35 ° C)
  • 50 g Beet syrup ((alternatively coconut blossom sugar))
  • 10 g inactive baking malt/ Rye malt
  • 3 g fresh yeast

Instructions

sourdough

  1. About 12 hours before preparing the dough, mix the lukewarm water (35 ° C) with the flour and the ingredients.
  2. Cover and let ripen at room temperature (falling to 22 ° C). The volume should have at least doubled during this time.

Source piece 1

  1. Briefly mix all the ingredients for the source piece.

  2. Put in the refrigerator and let soak for at least 8 hours (overnight).

  3. Take out of the refrigerator in good time before preparing the dough (1-2 hours).

Source piece 2

  1. Briefly mix all the ingredients for the source piece.

  2. Let soak at room temperature for at least 8 hours (overnight).

Main dough (on baking day)

  1. Put all ingredients in the mixing bowl, knead for 3 minutes / dough level.
  2. Cover the dough and let it rest in the mixing bowl for 30 minutes.
  3. During this time, grease three tin baking tins / bollard tins or one loaf tin and sprinkle with plenty of seeds and a little flour.
  4. Then distribute the dough in the mold (s). (These are then about 2/3 filled with dough.) Smooth out with a moistened dough scraper and sprinkle with plenty of seeds.
  5. Let rise at 25-27 ° C for 2.5 hours. (Walking time doubles at room temperature.)
  6. Preheat the oven to 230 ° C top-bottom heat in good time.
  7. Put the bread (s) in the bottom shelf of the preheated oven (without steaming).
  8. Tin baking pan / bollard pan: Bake for a total of 60 minutes. After 10 minutes, lower the temperature to 200 ° C. After 50 minutes, remove from the mold and continue baking for 10 minutes without the mold.
  9. Loaf pan: Bake for a total of 80-85 minutes. Lower the temperature to 200 ° C after 10 minutes. Remove from the mold after 70 minutes and continue baking for 10 minutes without the mold.
  10. After baking, let cool on a wire rack.

Notes

the Can shapes I have myself to bake bread here ordered. Alternatively, mason jars with a capacity of 700-800 ml are very suitable!

The dough can also be put in a loaf pan (approx. 30 x 11 x 7 cm) / 1 kg bread baking pan (23 cm x 11 cm x 9.5 cm) or 2 pieces of 0.5 kg bread baking forms (approx. 160 x 9.8 x 8.5 cm) can be baked. The baking time must be adjusted accordingly. 

Keywords: Bake bread, canned bread, emmer, pumpkin seeds, linseed, malt, bollard bread, bollard shape, quinoa, rye, rye meal, seeds, sourdough, meal, sesame, sunflower seeds, Thermomix, whole grain

Dosenbrot Teig für Pollerbrot aus der Dosenbackform

Kraftprotz-Brot

Kraftprotz-Brot

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16 thoughts on “Kraftprotz-Brot (Pollerbrot oder Kastenbrot)”

    1. cookieundco

      Yes of course, you can do it without any problems. I think you can even get quinoa in organic quality at Lidl if I'm not mistaken. But amaranth is great too. LG, Sonja

  1. Sieglinde Friedemann

    ..., and again you made a recipe for bread the first time. The muscle man tastes delicious - even with amaranth pops. Thank you very much for your wonderful recipes with the unbeatable special types of flour. And then the tips for the Thermomix. Just lovely. Today there is also your delicious asparagus salad.
    I could go on raving about it. But definitely a nice Whitsun festival. With kind regards
    Sieglinde Friedemann

    1. cookieundco

      That makes me happy! Thank you very much for your feedback and have a wonderful Pentecost. Sincerely, Sonja

  2. Sieglinde Friedemann

    Dear Sonja, suddenly two questions come over me. I work with a Thermomix. When working with the dough, I always have to make sure that the dough does not get too hot. Do I still have to heat the water to 35 degrees for the main dough in this recipe? Now to the warmth. Can the 25 to 27 degrees also be used for my Thermomix dough? Suddenly I have doubts, even though the first attempt at baking, strictly according to the recipe, turned out very well. But I am also interested in a basic understanding.
    I am very curious about your answer. Greetings Sieglinde

    1. Dear Siglinde,

      You're right, you don't actually need to heat the water with the Thermi. I would still let the dough mature at 25-27 degrees because it is ideal for the sourdough. How warm the dough is after kneading may vary greatly depending on the weather and the temperature of the ingredients. Since the dough does not go into the cold proof and is mainly driven by sourdough, the slightly warm cooking is ideal here. With pure spelled or wheat dough, you generally have to be more careful with the temperature when kneading than here, especially for a loaf of bread. Since the bread is rye-heavy and rye does not form a gluten structure anyway, it is more important to provide the sourdough with good conditions.
      I hope my answer helped you, best regards, Sonja

  3. Sieglinde Friedemann

    Dear Sonja, thank you very much for your quick feedback. I then took water from the tap at 17 degrees. Room temperature 20 degrees. The dough temperature was 26.6 degrees. I think that's i for rye dough. O.
    I will now let the dough rise at 25-27 degrees.
    Thanks also for the general information. LG Sieglinde

    1. I'd love to, I would say that fits perfectly now. I'm curious to see if you will notice a difference in the finished bread. LG Sonja

  4. Dear Sonja,
    I would like to bake your muscle man bread tomorrow. I'm missing both the rye flavor piece and rye malt. How will the absence affect the baking result?
    Many thanks for your response
    best regards and have a nice weekend
    Anne

    1. Hello Anne,
      I think first and foremost in taste. It does have a certain effect on the dough, but it also contains beet syrup, which cushions it well. If you have other inactive baking malt there, you can also use that very well. Otherwise, just leave it out, the bread will still succeed. 🙂
      Many greetings,
      Sonja

  5. Hello Sonja
    Can I bake the bread in screw-top jars and can I also make rye aroma pieces myself, for example let it dry well ??? how long can the bread be kept

  6. Dear Sonja!
    What kind of tip do you have, the cans you mentioned are nowhere to be bought - what size can I need to be able to use your recipe like this?
    Thanks in advance and for the great recipe!
    LG
    Heike

    1. cookieundco

      Dear Heike,

      I got it from the Zinser Mühle.

      I would just take 3 mason jars with about 800 ml. Grease well and sprinkle with flakes.

      Sincerely,
      Sonja

  7. Hello dear Sonja,
    ich habe das Brot gestern gebacken. Ein Traum. So was von saftig! Wir haben es uns verkniffen, gleich frisch anzuschneiden und bis heute früh durchziehen lassen. Perfekt! Ich habe die Brote in 2 kleinen Kastenformen (größenverstellbar) gebacken. Freue mich schon auf Dein Buch. Ist bestellt! Danke für Deine meeeega tollen Rezepte, die ich im Moment rauf und runter backe 🙂
    Liebe Grüße Heike

    1. Dear Heike,

      das freut mich wirklich riesig! Herzlichen Dank für dein Feedback und weiterhin viel Spaß beim Backen. Bei Fragen kannst du dich jederzeit gern melden!

      Many greetings,
      Sonja

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