Whole Rye Bread Recipe
A dense, authentic German-style whole grain rye bread, this recipe yields a rich Vollkornbrot with minimal travel required.
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Instructions
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Preheat the oven to 480 F with a baking stone for one hour.
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Combine whole rye flour, water, and sourdough starter until hydrated; in a separate bowl, mix cracked rye and water.
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Cover both mixtures and let sit at room temperature for 16-18 hours.
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Add the remaining ingredients, including the soaker and sponge, to a bowl and mix for 10 minutes; let the dough rest for 10 minutes.
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Turn the sticky dough onto a floured surface, form into a loaf, and place into a buttered and floured Pullman or tea cake form.
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Flour the loaf top, cover, and let rise at 85 F for one hour.
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Bake the bread (in its form) on the baking stone with steam for 15 minutes, then dry for 45-60 minutes.
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For the last 15 minutes of baking, remove the bread from the form and return it to the oven to dry the sides.
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Cool the Vollkornbrot, wrap it in cloth, and age for at least 24 hours before slicing thinly or freezing.