Vollkornbrot with Flaxseeds

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Vollkornbrot with Flaxseeds

#1 Post by Mikey » Tue Mar 15, 2011 6:23 pm

This is the formula for the rye bread served last week, and the same bread used in the kvass. It is an adaptation of a formula from my friend and colleague, Jeff Hamelman.

Whole Rye Flour, 12.2oz(3 1/4cups)
Water, 12.2oz(1 1/2cups)
Mature Rye Culture, .6oz(2T)
Prepare the sourdough and ripen for 14 to 16 hours at 70 degrees F

Cracked Rye Soaker
Cracked Rye, 10.1oz(2 1/4cups)
Boiling Water, 10.1oz(1 1/4cups)

Flaxseed Soaker
Flaxseed, 1.8oz(3/8cup)
Water, 4.4oz(1/2cup)
Both soakers are made by pouring water over the grain. Cover to prevent evaporation. Some or all of the final dough's salt can be added to prevent any off-flavors, particularly in warmer weather.

Final Dough
Whole Rye Flour, 9.7oz(2 5/8cups)
Water, .5oz(1T)
Salt, .6oz(1T)
Instant Dry Yeast,.19oz(1 3/4tsp)
Cracked Rye Soaker, all of the above
Flaxseed Soaker, all of the above
Rye Sourdough, all of the above (minus 2T saved for refreshment)

Mix all ingredients together in a spiral mixer for 8-10 minutes, on the lowest speed possible. Desired dough temp: 84-85F

Bulk Fermentation
10-20 minutes

Dividing and Shaping
Divide dough into 4.5 pound pieces. Shape the pieces into logs, and place into pullman pans that have been lightly oiled and dusted with whole rye flour. Alternatively, standard house loaf pans can be used if the piece weight is reduced by approximately one half. Sprinkle a small amount of whole rye flour over the top. Cover the loaves with plastic to prevent a crust from forming.

Final Fermentation
50-60 minutes at 82 degrees F

Bake at 470 degrees, covered, for 15 minutes. Reduce oven temperature to 380 degrees, uncovered, for about 1 1/4 hours more. The proofed loaves do not need scoring of any kind. 15 minutes before the end of the bake, remove from the pans and bake on a cookie sheet in order to firm up the side walls. Because of the high water-retention properties of rye breads such as this one, a full bake is imperative.

The bread should be wrapped in baker's linen after it cools and left to stand for at least 24-48 hours prior to slicing. Even a 72 hour wait isn't excessive. This bread has amazing keeping quality. If wrapped in plastic and stored in the refrigerator, it will keep for weeks. It's amazing served with smoked fish or cured meats, aged cheeses, and preserves.

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