The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Calling out to bakers from Kampen, netherlands - Vikornbrood

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sunhana's picture
sunhana

Calling out to bakers from Kampen, netherlands - Vikornbrood

Is there any baker from Kampen? I am very interested with this special bread from this KLAPPE BAKERY in kampen, netherlands. The bread is known as vikornbrood.

I managed to get some helps from this nice baker, levine, from netherlands. She found out that this bread uses a premix from zeelandia (http://www.zeelandia-international.com/products/test/Panoplus%20Dark_pag5.pdf). It comprises of gluten flour, wholemeal, rye, oatmeal, corn, linseed, barley malt powder, sesame seeds and sunflower seeds. I tried to come up with my own premix that comprises of the 9 ingredients.

I've modifed levine's bruinbrood (http://uitdekeukenvanarden.blogspot.sg/2010/03/bruin-brood.html) to use the premix to come up with my own vikornbrood. My bread turns out very nutty and soft/springy (as i modified to do prefermented dough too).

But somehow my friend said the bread is not what KLAPPE BAKERY has. If anyone has eaten this special bread from KLAPPE BAKERY before and has a close recipe to it, can kindly share? I myself has never eaten this bread but just amazed by the way my friend describes it. She said she is not a bread lover but only this bread she can eat half a loaf at one go. Just wonder what makes it so special.

breadman1015's picture
breadman1015

This seems similar to the German Volkornbrot -  a batter bread.  I’ve never made it, but one of my books has this formula:

 

                                    Vollkornbrot

 

            500                        grams                        Type 1050 Flour

            250                        grams                        Whole Rye Flour

            250                        grams                        All Purpose Flour

            100                        grams                        Flax Seeds

            100                        grams                        Sesame Seeds

            150                        grams                        Sunflower Seeds

            175                        grams                         Molasses

            1                        liter                        Buttermilk

            3                        cubes                        Yeast

            1-1/2                        teaspoon                        Salt

 

 

Preheat the oven to 150°C. In the bowl of a mixer with the paddle, dissolve the Yeast in the Buttermilk. Add the remaining ingredients and mix at low speed until smooth. Scale the Batter into well-greased bread pans and bake, with steam, until golden, about 2-1/2 hours.  (This Bread does not have to proof before baking.)

sunhana's picture
sunhana

Wow it seems pretty wet with that amount of buttermilk. I tried using molasses but the color is not as dark as the pix. Now I am using malt powder which the color is the same. I am pretty sure the bread is not batter dough from the structure shown in the pix. But since I hv all the ingredients, no harm trying this recipe. Just wonder if by using milk + lemon juice to substitute the buttermilk will affect the taste... any comment? 

Mini Oven's picture
Mini Oven

Looks like a classical renaming suggesting vollkornbrot.  Read carefully.  It is some kind of vitamin bread, vi (vitamin) + korn (grain) + brood (bread)  Looks like a softer toasting type bread.  Is this your bread or the vikornbrood pictured?

LINK  

sunhana's picture
sunhana

The pix shown is the loaf from klappe bakery in kampen. Mine is close to it but the taste is off. I did use butter milk and egg in my recipe but somehow the taste is still not right. My friend's husband said the bakery used a special flour from their local Miller. But what is so special if we are just talking about wholemeal, rye flour etc? I did check on other multigrain bread and there is this recipe other than what I used, it uses buckwheat flour. Wonder if buckwheat flour is the magic ingredient.  Anyone uses buckwheat before? How's the taste like?

Mini Oven's picture
Mini Oven

My mom had a box of high fiber cereal that contained a lot of corn bran.  That beefed up the fiber.  Might influence the flavor as well.  Also check into the unmentioned "spices" that might be used.

breadman1015's picture
breadman1015

As I said, I have never made this bread. However, I do not see why you couldn't substitute Milk & Lemon Juice for the Buttermilk. From looking at the formula, I think that the 2-1/2 hour bake time may be required because of the high hydration.