The Fresh Loaf

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Lübecker - Whole Grain Yeasted Sandwich Bread

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hanseata's picture
hanseata

Lübecker - Whole Grain Yeasted Sandwich Bread

This bread is an easy to make, tasty, whole grain sandwich bread that I bake regularly for my little bakery. It doesn't require sourdough - but can be made with it.


German breads are typically not - or very little sweetened. If you like it sweeter, you can add more honey.


 


SOAKER
80 g rye flour
136 g whole wheat flour
3 g salt
92 g buttermilk (or 36 g buttermilk powder and 92 g water)
83 g water
 
BIGA
216 g whole wheat flour
1 g instant yeast
160 g water
 
FINAL DOUGH
all soaker and biga
48 g whole wheat flour
9 g salt
5 g instant yeast
15 g honey
45 g sunflower seed oil (or other vegetable oil)
1 tsp. caraway seeds, ground
¾ tsp. fennel seeds, ground
1 tsp. coriander, ground
1 tsp. coriander, whole, for topping


 


DAY 1


In the morning:


Mix together all soaker ingredients until well hydrated. Cover and let sit at room temperature.


Knead together all biga ingredients at low speed for 1 - 2 min., until they form a coarse ball. Knead at medium-low speed for 2 min. Let dough rest for 5 min., then resume kneading for another 1 min. Place in lightly oiled bowl, cover, and refrigerate.


In the evening:


Remove biga refrigerator 1 - 2 hrs. before using.


Mix together all final dough ingredients at low speed for 1 - 2 min., until they form a coarse ball. Switch to medium-low speed and knead for 4 min. (dough should be tacky bordering on - but not - sticky, adjust with water or flour if needed), let dough rest for 5 min., then resume kneading for another 1 min. Place dough in lightly oiled plastic container and refrigerate overnight.


 


DAY 2


Remove dough from refrigerator 2 hrs. before using.


Shape sandwich loaf, place in lightly oiled loaf pan, mist with water and sprinkle with coriander seeds, pressing them gently a bit into dough. Score. Spray with oil spray, cover, and let rise for ca. 45 - 60 min., or until it has grown to 1 1/2 times its original size.


Preheat oven to 425 F, including steam pan.


Bake at 400 F for 20 min., steaming with 1 cup boiling water. Rotate, remove steam pan, and continue baking for another 20 - 30 min. (Internal temperature at least 195 F).


Remove from pan and let cool on wire rack.



Lübecker Bread



Lübecker crumb

Mebake's picture
Mebake

Oh! Mighty fine looking loaf, Karin! I love wholegrain breads.


The bread spice mix is also a winner!


Nice bake Karin


 


 

Frequent Flyer's picture
Frequent Flyer

I've found the soaker/biga method the best for 100% whole grain breads.  Nice bread.


FF

highmtnpam's picture
highmtnpam

Hey Karin,  Beautiful loaves.  Makes my mouth water.  Pam

manicbovine's picture
manicbovine

I tried this formula over the weekend. I don't care for spices in my bread, so I left them out. I used  soured soymilk as a vegan substitution and slightly modified the amount of oil/water to compensate for soymilk's lack of fat. Despite my changes, this is amongst the best WW non-levain breads I've tried.


I over-proofed the loaf quite a bit due to a last-minute errand. Therefore, I shielded the loaf with tin-foil after 20 minutes to protect from some of the effects from over-proofing. I still managed to achieve a robust oven spring and good crumb ... I guess it's forgiving formula. The baking time/temperature is exactly correct, which is a first for my oven.'


My only other difference is that I kneaded until shiny, tacky, and decidedly-not-sticky. I work so frequently with rye that even WW is a joy to handle. I couldn't resist slapping the dough around for a few more minutes.


This bread has a tender crumb and a multi-dimensional flavor.The crust is thin and crisp. Sweet jam overwhelms its best qualities. I've enjoyed this bread most with butter and smashed berries.


This will enter my regular rotation. Next time I will reduce the yeast by around 1.5% in order to give myself room for last minute errands. I'll also bake it free-form, instead of using a pan.


Thank-you!


 


Jacob

hanseata's picture
hanseata

you like this bread, Jacob. The formula is forgiving, and if I bake for a friend with severe allergies, I change the buttermilk to soymilk, too.


I do not think it's really necessary to adjust the water/oil content, though - Peter Reinhart uses buttermilk and soymilk interchangeably in his whole grain bread formulas, and so do I, without any problems.


Happy baking,


Karin