Description
Hearty Vollkornbrot whispers rustic German countryside charm, bringing robust whole wheat flavors to your kitchen. Crusty exterior and dense, nutty interior promise a soulful slice of authentic bread tradition you’ll savor with every bite.
Ingredients
Scale
Main Ingredients:
- 500 grams (17.6 ounces) flour
- 350 milliliters (11.8 fluid ounces) water at room temperature
Leavening Agents:
- 8 grams (0.28 ounces) dry yeast
- 1 tablespoon sugar
Additional Ingredients:
- 25 milliliters (0.85 fluid ounces) sunflower oil
Instructions
- Mix yeast activation liquid by combining water, sugar, and dry yeast in a spacious mixing vessel. Stir gently until components dissolve completely.
- Allow the mixture to rest for approximately 5 minutes, observing as yeast becomes frothy and aromatic, signaling its readiness.
- Incorporate sunflower oil into the activated yeast mixture, blending smoothly to enhance the dough’s potential flavor and texture.
- Gradually sift flour into the liquid base, stirring consistently to prevent lumping and ensure even distribution.
- Combine ingredients until a cohesive, slightly tacky dough emerges, demonstrating proper hydration and potential elasticity.
- Transfer the dough to a warm, undisturbed environment, covering with a clean cloth to facilitate initial fermentation.
- Allow dough to expand and rise for roughly 60 minutes, or until volume doubles, indicating successful yeast activity.
- Gently deflate the risen dough by stirring briefly, redistributing internal moisture and yeast components.
- Permit a secondary resting period of 30 minutes to further develop gluten structure and enhance bread’s potential complexity.
- Prepare a lightly floured work surface for dough manipulation and shaping.
- Roll out the dough, creating deliberate folds to generate internal layering and improve overall bread architecture.
- Let the folded dough relax for 10 minutes, making subsequent shaping more manageable.
- Shape the dough according to preference, whether as a traditional loaf, round formation, or individual portions.
- Position shaped dough onto parchment-lined baking surface, creating decorative surface scores to facilitate optimal expansion.
- Heat oven to 230°C, ensuring complete temperature stabilization before bread insertion.
- Bake for 30-40 minutes, monitoring crust development and listening for the characteristic hollow sound indicating proper doneness.
- Remove bread from oven, transferring immediately to a wire cooling rack to prevent moisture accumulation and maintain crisp exterior.
- Allow bread to stabilize and cool slightly before slicing, revealing its interior texture and serving.
Notes
- Precise yeast activation is crucial; ensure water is lukewarm (not hot) to prevent killing the yeast.
- Sunflower oil can be substituted with olive oil for a richer Mediterranean flavor profile.
- Use bread flour for better gluten development and a chewier texture if available.
- For a gluten-free version, replace wheat flour with a gluten-free blend and add xanthan gum for binding.
- Prep Time: 2 hours 5 minutes
- Cook Time: 30-40 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 1.25 g
- Sodium: 0 mg
- Fat: 3.5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 3.1 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg