Vollkornbrot english recipe

I did a quick Google search on "vollkornbrot recipe" (without the quotes) and found several recipes in the first few hits along with recommendations for books that also contained vollkornbrot recipes. Some links were no longer available, but you can look at the cached page to see the information.

Vollkornbread brot is just simply whole,grain bread made with rye meal, kibbled rye, rye groats, nutseeds and raised by natural sourdough. IIRC the Hamelman's book ( Bread) had one or two versrion of such product...Have a look at it in your nearest library

Here you go.

-= Exported from BigOven =-

Helen's Volkornbrot

Recipe By: Serving Size: 5 Cuisine: Main Ingredient: Categories: Yeastbreads, German, Breads

-= Ingredients =- -MM BY HELEN PEAGRAM-

3 c 5 or 7 grain cereal 1 c Whole wheat flour 2 ts Baking soda 1 t Salt 1/2 c Molasses 3 c Hot water

-= Instructions =- Combine dry ingredients. Stir molasses and hot water into dry ingredients. Let stand overnight. Turn mixture into small loaf pan. Cover pan tightly with aluminum foil. Bake at 275 for 3 hours. Cool in pan. Wrap and keep in frig. Keeps 2 weeks.. Per Serving (excluding unknown items): 169 Calories; trace Fat (2.4% calories from fat); 3g Protein; 40g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 947mg Sodium. Exchanges: 1 Grain(Starch); 0 Fat; 1 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0

** This recipe can be pasted directly into BigOven for Windows. ** ** Easy recipe software. Try it free at: **

Mompeagram.... that is not the real vollkorn brot but a mockery of it It is just like making a guick bread instead of the real bread..Yes they contain the word 'bread 'but they are products unique from each other. The real thing is raised by sourdough starter leavened not by baking soda. The Krautz might crucify you for bastardizing their bread. Roy.

Actually, you are wrong. This recipe is from my x german sister in law in Wuppertal, Germany. I have made it many times and it is exactly like the Vollkornbrot you can buy here or in a can made in Germany.

MoM

Also, Vollkornbrot is NOT a RAISED bread. It doesn't rise.

MoM

[Vollkornbrot]

Mhm, yes, it's possible but to take yeast/sourdough instead of baking soda is more common. However, problem is the "molasses". For a German Vollkornbrot ("Schwarzbrot") you need "Zuckerrübensaft" (brand: Grafschafter e.g). It's a sort of molasse but it tastes absolutely different to e.g. cane molasse/crude blackstrap molasse. In UK there is only one (German) bakery in London where "Zuckerrübensaft" is available but p&p is £9.90!

cheers Jens

Wow! That's some expensive molasses.

All I know is I've been making this recipe since the late 60's. I've had both the store bought types as well and they are very close in flavour and texture.

I love it with cream cheese and candied ginger.

Yum

Helen

Here are two recipes. I have not tried them, but they look pretty good to me. Probably not that dark,but whole grain.

Organic Multigrain Loaf

Recipe By : Dan Leader on Cooking Live Serving Size : 1 Preparation Time :0:00 Categories : Breads

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 3/4 cups grain mix -- (4.4 ounces) * Water to cover 2 cups unbleached -- (8.9 ounces) organic flour 2 cups organic whole -- (8.9 ounces) wheat flour 1 tablespoon malt 1 1/4 cups water -- (9.2 ounces) 1/2 cup sourdough levain -- (1.8 ounces) 1/3 cake compressed yeast 1 tablespoon sea salt

Soak grains in water overnight. Add flours, malt and 1 1/4 cups water. Let rest 10 to 20 minutes. Add sourdough levain and yeast. Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow speed.). Add salt in last 4 minutes of kneading. Let rise in greased bowl, covered with a damp towel for 3 hours at 78 F. Divide dough and form into different shapes. Bake in preheated 475 F oven for 15 minutes, then lower heat to 425 F and bake for anther 40 minutes.

Yield: 2 (1 pound 4 ounce) loaves Prep Time: 11 hours 40 minutes Cook Time: 1 hour 10 minutes

• (equal parts cracked wheat, rye, oats, millet, flax seeds)

- - - - - - - - - - - - - - - - - -

--------------- MESSAGE bread-bakers.v101.n046.8 ---------------

From: "Ellen C." Subject: Vollkornbrot Date: Tue, 25 Sep 2001 12:28:42 -0400

Dan Leader was the guest star on Sara Moulton's Cooking Live in Dec,

2000, and the show was rebroadcast today.

This bread involves no kneading, and is a dense German bread. It definitely caught my interest.

I'll also post the other breads from this show, all of which use organic whole grains and looked fantastic.

Ellen * Exported from MasterCook Mac *

Vollkornbrot

Recipe By : Dan Leader on Cooking Live Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Sourdough Breads Whole Grain & Cereal Breads

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 2 cups whole rye berries -- (13 ounces) 8 cups boiling spring -- (64 fl. ounces) water 2 cups rye sourdough -- (18 ounces) starter 8 cups medium ground -- (40 ounces) rye flour 2 cups cracked rye -- (9 ounces) 1 tablespoon fine sea salt -- (3/4 ounce)

Soak the rye berries in about 6 cups of the hot spring water, or at least enough to cover berries by 1-inch. Let stand 8 hours or overnight (if the water becomes completely absorbed before soaking time has ended, add more hot spring water to cover). Drain and reserve the soaking liquid. Add enough fresh room-temperature spring water to the reserved soaking liquid to measure 6 cups total. Reserve. Combine the starter, rye berries and reserved 6 cups water in a 6-quart bowl. Break up the starter well with a wooden spoon and stir until it loosens and the mixture is slightly frothy. Add 1 cup (5 1/2 ounces) of the rye flour and all the cracked rye. Stir well until combined. Add the salt and remaining flour. Stir until combined and the mixture is wet and sticky. Take the dough's temperature - the ideal is 78 F. Cover with a clean damp towel and put in a moderately warm (74 to

80 F) draft-free place.

Note: If the dough temperature is higher than 78 F put it in a cooler than 78 F place, like the refrigerator, until the dough cools to 78 F. If it is lower than 78 F, put it in a warmer than 78 F place until the dough warms to 78 F. The point is to try to keep the dough at 78 F during its fermentation. If you have to move the dough, be gentle and don't jostle it, or the dough might deflate.

The dough will become spongy but not springy, distinctly sour-smelling and increased in volume by about 1/4. Generously grease 2 (5 by 9 by 3-inch) loaf pans with vegetable shortening and dust with rye flour. Turn the dough into the prepared pans. Smooth the tops with a wet thin flexible cake spatula. Cover the loaves with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 F) draft free place until the dough has domed slightly and increased in volume again by 1/4. Bake on center rack of a preheated 300 F oven until the loaves have shrunk from the sides of the pan and the tops are dark brown and a toothpick inserted in the center comes out clean, about 2 1/2 to 3 hours. Remove the loaves from the pans and hold the loaves upside down. Strike the bottoms firmly with your finger. If the sound is hollow, the breads are done. If it doesn't sound hollow, bake 15 minutes longer. Cool the pans for 10 minutes, then remove and cool completely on wire racks. Let the bread rest 24 to 36 hours before eating. It is very moist in the center when removed from oven, but as it cools the moisture distributes evenly throughout the bread. It will keep for weeks at room temperature wrapped tightly in plastic wrap.

Yield: 2 (9 by 5-inch) loaves Prep Time: 8 hours 30 minutes Cook Time: 27 hours 25 minutes

Your German sister in law is having its own delusion( and laziness possibly) for not even atttempting to make the real product .Unfortunately you are lucky enough to be influenced by such form of thinking as well!

M&M Mompeagram, I have made German type breads in the past and had done product developments along this line when I was still employed as a research baker in one company manufacturing prepared bread mixes. I also toyed with your idea using the quick bread method but was ridiculed by the German baking consultant for such petty interpretation of their breads. He told me bluntly ,,,only disperate and less informed people will succumb to such shallow interpretation of their beloved breads! .If you had only experienced and tasted the bread made with sourdough and its variances and preference for native Germans for such kind of product you will understand what I mean. In my experience never you can equate a quick bread recipe with biologically leavened bread.

Your interpretation of leavening or raising agents is shallow . that every time you add yeast or chemical raising agents you are always expanding the product like what you see with your cakes and well risen bread. German breads are not all like that.They have breads that contains leavening agents that don't even change its size when baked nor have an open grain which we can attribute to the presence of such raising or leavening agents. Leavening/raising agents is a broad term for any ingredient that will interact in the dough or batter system to increase gas cell size, so it can improve the texture by modifying the crumb structure (but not necessarily the volum) In bread, that is taken care of by yeast and lactobacteria; on the other hand in batter system the chemical leavening agent also do the same thing but in addition exerts its effect through the neutralization process.. Therefore the chemical leavening agent such as baking powder, baking soda and acid function differently from the biological leavening agents such as yeast and other microbes.

Roy

What do you mean by sourdough levain?

Kathar> What do you mean by sourdough levain?

Sourdough levain is synonymous with an active sourdough starter.

Roy

That's *one* sort of "Vollkornbrot", but rather not the common bread we called "Schwarzbrot" (the very dark full grain bread)

Right, baking soda is good for Bavarian Pretzels and other soda bread stuff. Never used it for Vollkornbrot.

Nope. Sorry, Pumpernickel is one sort of "Schwarzbrot" but Schwarzbrot isn't always Pumpernickel. Zuckerrübensaft makes he dark color in all sorts of Schwarzbrot.

Jens