The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

this weeks bakings in pics; waldkorn and bananabread

freerk's picture

this weeks bakings in pics; waldkorn and bananabread

Rediscovering Waldkorn bread this week. I can only take credit for mixing it all up and shaping it as tight as I managed this time around; I'm using a "soezie mix". I'm trying to break down what is in there to make it THAT dark a loaf. Any help in deconstructing is appreciated. And no, alas, the flour formula is not on the bag... Crumb pics to come when the loaf has cooled down enough (after seriously ripping a beautiful bread to pieces I have found the patience to properly cool at last)


My bananas were turning on me, so I decided on a banana bread. with toasted almonds, walnuts, vanilla, cinnamon and a lemon zinged icing. If anyone is interested in the entire recipe, give me a shout. I'll post some crumb pics of this one later as well. The banana bread was baked on the waldkorns residu heat; I'm not wasting my oven heat any more after getting in this year's gas bill...





happy baking every one, greetz from Amsterdam




Janetcook's picture

I wasn't going to ask but my kids like any type of bread with bananas, vanilla or cinnamon in it and yours has them all....

I like baking anything with healthy ingredients in it and often put almond meal in my loaves and I see it has almonds in it so it fits my criteria too...

I would love to get the recipe as it looks like something they would really enjoy and I am collecting recipes for an upcoming silent auction at one of my daughter's  dance schools and yours looks like something people would definitely want to bid on!

A few wild guesses on the waldkorn - looks like millet and maybe sunflower seeds in the crumb.  Dark color maybe rye or spelt?

It looks healthy :-)

How does it taste?



freerk's picture

Hey Janet,


I'm no big banana bread fan myself, but this one came out quite nicely. Not too overpowering on the banana, nice and fluffy and moist. I don't know how healthy it is though... there's quite some sugar in it, but you can tweek that of course, or use honey. Here it is:

Banana Bread (yields one loaf)


208 grams AP-flour

1 tsp baking soda

1/4 tsp cinnamon

2 large eggs

234 grams sugar

1/2 cup vegatable oil

1 1/2 cups of ripe bananas

1/8 cup of crème fraîche

1 tsp pure vanillaextract

113 grams toasted and crushed nuts (walnuts, almonds)

handful of flaked almonds for the top

a lemon

some icing sugar



Preheat the oven to 350 F/ 175 C

Butter a 9 by 5 inch loaf pan

Cream the sugar and the eggs in a stand mixer on medium speed, until it becomes pale and fluffy, about 7 minutes.

Go to low speed and pour in the vegatable oil until fully corporated.

Add the bananas and the creme fraiche to the egg mixture.

Stir together the flour, the baking soda, the cinnamon and the nuts. Take the bowl from the mixer and fold in the flour mixture until evenly distributed.


Pour the batter in the pan. Put in the oven ( "still" baking, so without blowing air gives me the best result for this recipe) for about one hour, to one hour and fifteen minutes. Check with a wooden skewer if the bread is done. If it comes out clean from the middle, it's done.


After 40 minutes of baking I took out the loaf to give it an eggwash and sprinkle the flaked almonds on top. Be careful not to burn them!


Take it out of the oven when done, sprinkle some more nuts on top of the bread and drizzle some lemon icing over them and let it cool!


About my Waldkorn: There is definitely millet and sunflower seeds in it! You can't really see in the picture because I had to use the flash, but the crumb is really as dark as the crust in the first picture, so a really dark dark brown crumb that (I think) can never be achieved by adding spelt or rye flour alone. There has to be something else... but what?!



Janetcook's picture

Thanks for the recipe Freerk :-)

Indeed it does have a lot of sugar.  I do usually use honey or agave nectar and I sometimes use applesauce so there are ways I can get around that amount.

Plus, I would think the bananas would add sweetness too.

I will give it a shot next week and see what the family thinks of it before I submit a loaf to the 'public' :-)

Again, thanks for taking the time to print it all out!


freerk's picture

your welcome janet!

Syd's picture

Nice baking, Freerk and thanks for providing that banana loaf recipe, too.  Coincidentally, I was just thinking about making banana muffins this week.

Is Waldkorn a brandname, then?  I found this on the net.  The bread looks great, but no breakdown of the flour either.  Your guess is as good as mine. 

All the best,


freerk's picture

Hey Syd,

It started out as a brandname for the first mass produced multigrain bread in the netherlands, somewhere in the late 80'ies, but has since evolved into the 'free world'. The mix I used is from soezie.

So far I have these ingredients: (whole)wheat flour, rye, barley, oats, malt, soybeans (?), sunflowerseeds and linseed. I'm including a picture of the flourmix. the color is quite darkish brown-grey, way beyond the color of rye, and when baked it becomes an astonishing dark brown (almost indescernable from the crust actually) and remains quite airy and fluffy. The suggested recipe is an enriched bread that I made (pic above). I haven't tried making more leaner breads with it, if that works at all :-)


Could it be that they added some sort of molasses (in powderform?) to the mix, much like in the pumpernickel bagel, to give it that deep brown color?


And shouldn't all this information just be on the package anyways, grrrl !


have a good weekend!




RuthieG's picture

For Banana Bread lovers, if you want to make a really moist and flavorful bread, reduce the sugar and add a small jar of Marmalade.  I do homemade jam and jelly and one of the things that I make is carrot jam and I use it in my cakes and breads and it makes them very moist and wonderful.


Your bread looks wonderful......