Tuesday, April 16, 2013

Vollkornbrot mit 80% Roggen und einem Roggenbrühstück.

Hello everyone, It has been a while, but I am back!

A lot has happened in my life since I last blogged.  Tomorrow I begin my new job in Atlantic City, New Jersey.

It has been a whirlwind 3 weeks. I have moved out of my parents' house. I have a new apartment in Southern New jersey and I have begun to settle in to my new surroundings. Before I talk about bread, I have to give kudos to my parents for all of their help and support. Also a very special Thank You to my Mom who came down and spent close to a week helping me to get settled in.

Now, lets talk bread. I am rather excited to report that Liza May is alive and well and is in the process of adjusting to her new surroundings. For those of you who are new to my blog, Liza May is my sourdough starter and starters will adjust and change and adapt to regional climate and weather changes.  We are both very excited to continue our German Rye Adventure with renewed energy and purpose.

Major oral surgery, the Jewish holiday of Passover, and my relocation got in the way of my bread baking. However, within six days of arriving here in the Atlantic City area, I had a full-flavored rye bread come out of my oven. All in all, my oven handled itself rather well. 

I got the idea for this bread from Jeffrey Hamelman' book Bread! He used a hot rye flour soaker, which gives the crumb of the bread a tender and moist texture as well as almost gelatinizing the inside of the bread. Due to a recent recall of my preferred bread flour, I was forced to use some white whole wheat flour which I normally steer away from. All-in-all it worked very well, turning this bread into a vollkornbrot loaf by replacing the gluten needed from the bread flour while adding a bit of flavor. I was able to accomplish this without adding too much whole wheat flavor.

Now that I have a 5 pound bag of white whole wheat flour, I will be experimenting with it. I am going to be baking a Mehrkorn Vollkornbrot next.  This is a multigrain whole grain bread in which I will try to offset the intensity of this bread by using the white whole wheat flour in place of regular whole wheat flour. I am also excited to report that I have finally found durum wheat flour at the local Indian supermarket, and I will be baking a semolina sourdough bread in the near future. This is a bread that I tried to make two years ago, but because I could not find the right flour to use, I was unhappy with the results.

Hopefully, I will posting about a successful semolina sourdough in the next couple of weeks.

Back to my bread, it is an 80% whole rye and 20 percent whole wheat bread. What sets this bread apart from the other vollkornbrots that I have baked is the boiling water rye flour soaker, which provides a very tender and tight crumb and a full rye flavor. As I mentioned earlier, it has been a crazy time in my life so I honestly do not remember too much about the details of the preparation and baking of this bread. I was in the middle of thousand other things such as preparing for Kelly's arrival, cooking dinner, and setting up my apartment, etc. It is important for me to mention that I am now living in a location that is about 60 degrees every day so that I will be able to start baking my rye breads without the inclusion of yeast. That is very exciting to me. Taking the commercial yeasts out, allows for a much larger fermentation, and thus a more flavorful bread. I also have a very large boiler room/ laundry room which will greatly help the fermentation of my bread during the cooler months.

An important thing to note about this bread is that it does require a long rest after baking to let the crumb fully settle. I gave the bread 24 hours, but more would not be crazy because this bread has many flavors that need to develop. Another thing to note is that the flavor really changed today (3 days after the bake) from what it tasted like yesterday. I can't wait to see what it will taste like this morning.

As always Keep baking, I know that I will.


  1. That looks like a great bread!
    I'm glad to hear that all went so well with your move, and baking your first bread in a new kitchen is exciting (especially when you don't know whether your new stove has some malicious malfunctions).
    I have some white whole wheat, too, it doesn't have a strong taste, and I use it mainly in pastry that should have some whole grain, but not change the color too much.
    Happy Vollkorn baking,

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    1. Hi! David I'm always looking forward to your posting the new bread. Your breads are always amazing me. Beautiful and powerful but so delicate. Though your friend say your bread have the atmosphere of Zen , I think your bread has something calm and infinity. I'm so sorry not to taste them...It' a kind of "Danziki" or fast for me.