The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First go at Vollkornbrot with flaxseed

Faith in Virginia's picture
Faith in Virginia

First go at Vollkornbrot with flaxseed

This is my first go with Vollkornbrot.  I have no reference on how this bread should be.  So those of you familiar with vollkornbrot if you could give me your honest opinion of what you see and if I need to make any improvements.

The bread tasted great with a tough crust...difficult to slice but the crumb was moist and had a nice bite.  It was amazing how the bread improved with age.

Thanks Faith

 

 

Comments

dabrownman's picture
dabrownman

What recipe did you use?  Did you wrap it up in lines for a couple of days to redistribute the moisture?

Nice baking Faith

Faith in Virginia's picture
Faith in Virginia

I used 'Hamelman's formula and yes I did wrap it up in linen for 48 hours.  Even after that it continued to redistribute that moisture.  It just kept getting better and better.

 

I just found a great local source for rye so I'm a bit rye happy at the moment.

Mebake's picture
Mebake

Looks great from here, Faith!

-Khalid

Mini Oven's picture
Mini Oven

Ran across a rye that was labeled  "double crust"  (interesting twist) ...a good description for a sturdy crust, yes?  

Faith in Virginia's picture
Faith in Virginia

Yes I like that, double crust.  I baked the bread in my WFO so temperatures are in ranges so I was not sure if I went to long or short on the bake when I pulled them out.  By the way the bread was after the 48 hours I think I was close to a proper bake.  Nice thing about this bread ... it felt like you were eating something substantial. 

breadsong's picture
breadsong

Hi Faith,
I think your Vollkornbrot looks marvelous - love the crackled top and the crumb looks really good, too!
:^) breadsong

isand66's picture
isand66

Looks great Faith.  That breads on my to bake list as well.

Must taste great.

Regards

Ian