German Vollkorn Bread
Yields: 2 loaves
This tasty, filling loaf is made with 3 kinds of Anita's Organic Flour – white, whole wheat and rye. The combination of these three flours delivers a hearty, crusty, dense loaf. Allow yourself two days to create this delicious bread.
Day 1:
230 g Anita’s Unbleached White Flour
4g Fresh Yeast (or 2g dry yeast)
145 ml Water
Day 2:
250 g Anita’s Stoneground Whole Wheat Flour
60 g Anita’s Rye Flour
12 g Sea Salt
28 g Fresh Yeast (or 14g dry yeast)
230 ml Lukewarm Water
20 g Molasses
60 g Sesame Seeds
60 g Pumpkin Seeds
60 g Golden Flax Seeds
60 g Sunflower Seeds
Day 1:
Combine the white flour, yeast and water and knead it into a smooth dough (approx. 2 - 3 min), cover the dough in a container or mixing bowl and allow it to ferment at room temperature for 16 - 20 hours.
Day 2:
Combine the pre-dough from the previous day with the whole wheat flour, rye flour, salt, molasses, yeast and water and knead all together until smooth and elastic and a good gluten network is established (approx. 8 - 10 min).
Add the seeds to the dough and knead them in for a minute.
Cover the dough and allow it to ferment and double in volume for approximately 60 min.
Split the dough in two pieces and shape them round into a ball, allow to rest again for 10 min. Shape the dough into their final shape (round, loaf pan or oblong).
Place the finished, shaped loaves in a warm area, cover to prevent from drying out and allow them to rise until they double volume once again.
Bake the bread at 400 F for approximately 30 - 40 min.