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German Vollkorn Bread | Anita's Organic Mill
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.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 2 loaves

Ingredients
 

Day 1

  • 230 g Anita's Unbleached White Flour
  • 1 g 1/4 tsp Instant yeast
  • 145 ml Water

Day 2

  • 250 g Anita’s Stoneground Whole Wheat Flour
  • 60 g Anita’s Rye Flour
  • 12 g Sea salt
  • 10 g Instant yeast
  • 230 ml Lukewarm water (approx. 30˚C)
  • 20 g Molasses
  • 60 g Sesame seeds
  • 60 g Pumpkin seeds
  • 60 g Golden flax seeds
  • 60 g Sunflower seeds

Instructions
 

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 first 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 until evenly dispersed.
  • Cover the dough and allow it to ferment and double in volume for approximately 60 minutes.
  • 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.
  • Slash and bake the bread at 450˚F for approximately 30 - 40 min.