I am looking for a recepie of Volkornbrot bread. Any suggestions from people who have experience with it would be appreciated.

This is the Volkornbrot that I make....... Maybe not the true Volkornbrot but tastes good.

                 qahtan,

Volkornbrot

3 cups 5 or 7 grain cereal
1 cup whole wheat flour
2 tsp baking soda
1 tsp salt
1/2 cup molasses
3 cups hot water

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 refrigerator. Keeps 2 weeks. Does
not freeze well.

A question on Volkornbrot for anyone who can provide some insight.

I've taken the "rye-bread" challenge, and have started attempting some rye loaves. I made "Vokornbrot" from Daniel Leader's "Local Breads", and although it is absolutely delicious, I'm not quite sure if I did it "right". I don't have any good frame of reference (it's been an awfully long time since I've visited Germany - too many years to admit).

Can anyone out there give me a good description of what the texture is supposed to be like? Mine is quite dense, and very, very moist. It did not rise very much at all, and I was very afraid of letting it proof too long. But the taste is rich and sweet - I just wonder if it shouldn't have a little bit more of a lighter crumb.

By the way, I bought my rye berries from Bluebird Grain Farms. I also bought some wonderful Emmer wheat from them. Even though the shipping is a bad carbon footprint, I really wanted to support a small, family, organic farm. Visit their lovely website if you have the time.

http://www.bluebirdgrainfarms.com/

Peace & love from Atlanta,

KP

Hi, I hope this is the right forum to ask a question...

I am pretty new to bread baking, so I get stumped pretty easily.  I have been making Dreikornbrot (three seed bread) from the Local Breads recipe.  First time it came out pretty nice, but I decided it could've used a couple more minutes in the oven.  I used my first rye starter and it didn't even look ready (it was pretty stiff, unlike the "porridge-like" description from the book).  Nevertheless, it made a nice bread.  On subsequent refreshes, the starter looked perfect.  It was creamy and rose and developed the holes just like in the picture.  But the bread that resulted from those seemingly perfect starters didn't come out as good as the first try.  The dough rose great, but was much stickier and harder to handle during the forming stage.  The resulting bread tasted ok, but the roof sort of caved in after it was taken from the oven.  I assume this is because the dough was too moist and and the structure was too weak to keep it's shape?  Do I need to adjust the flour upwards to account for the more liquidy starter that I'm using?  Was the starter more correct in the stiffer form than the "porridge-like" form that Leader described?  I'm just a little perplexed and disappointed, because I love the bread and I want it to come out of the tin with the perfect "dome", and not a sinkhole.  Thanks in advance.