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!

Kees's picture

Hi Janet,

Some years ago i attempted a bananabread from a Carribean cookbook, a recipe from the island Santa Lucia, which was  very dark in colour due to the high content of brown sugar. As I do with any sweet recipe, I started off by reducing the sugar to 50%, in this case even less. It turned out to be a very well-tasting bananabread, but had an American bananabread colour. I don't know about you, but if you've read the rest of the comments on this uniquely combined blog entry, you probably had the same idea as me: use as little sugar as you wish, and create a dark colour with malt powder!

Janetcook's picture


Thanks for this info.  I haven't gotten to this loaf many other projects beckoning me.  But I have read the less sugar comments and will go that route as I do with most recipes I follow....all in personal taste and I tend to go for less so my family is used to it.  


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!




Kees's picture

Waldkorn's dark colour is caused by using malt powder (not shure that's the correct term in English, in Dutch it's called moutpoeder). You can order it at 500 gr. costs less than the shipping fee. I use 20 gr. per kilo of a mix of 50% whole wheat / 50% Manitoba flour, which achieves just about the colour seen in your crumb picture.


PS: I just saw a rather bizarre recipe that used cocoa powder instead! I hate to think what that does to the taste, but who knows? Maybe in a pinch...

freerk's picture

Hey Kees!

Thank you for that link, I am definitely going to place an order there! I was jumping for joy when I saw they are carrying "rommelkruid" and extra strong flour, two things I have been looking for for some time and are somehow hard to get by here in Amsterdam.

When required, I usually use malt syrup, I have never worked with the malt powder. Going to be fun to try and create my own version of this dark yet fluffy bread.

And now that I know that I can get my hands on some "rommelkruid" I just HAVE to make "balkenbrij" soon and bother our fellow TFL-ers with yet another Dutch classic ;-)

Thanks again!


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......

Kees's picture

Hi Freerk,


Do you mean Gold (tarwebloem met extra gluten)? I'm shure you also found they carry glutenpoeder to fortify any flour, Soezie Surprima plus for instance. Since I'm trying to bake a daily bread that's as pure and natural as possible (with as little use as possible of hard-to-get or expensive ingredients), I kind of think of this as cheating, so I use Manitoba flour (from my home country Canada; 14%), which I order at If I need something stronger than that to experiment with (pizza!) I use kamut bloem (> 16%) from Biomarkt on the Weteringschans.


A couple of years ago I wore out a pair of shoes looking for malt syrup to make Peking duck (Bejing duck?) and in the end just gave up. Where do you buy yours? Anyway, moutpoeder is something completely different, as you'll find out.


I have also set myself the task of making making my own version of this bread. That is: close enough to the original to still call it waldcorn, but preferably without the fluffiness-causing flour enhancers and what not (Tip: google "tangzhong"). I stumbled upon your blog looking for a recipe, but I'm afraid that's a closely guarded industrial secret. However, if you don't want to buy the finished product (argh!), or use a pre-mix (double argh!), Wikipedia provides you with an ingredients list, which - if according to Dutch labeling rules - lists ingredients in descending order of content. If you're serious about this, please let me know about your progress and I'll return the favor (preferably in our moerstaal).


Balkenbrij? You're definately more Dutch than I am; very brave, especially if you use the blood too. Speaking of Dutch Classics, check this out: This lady likes very few things about Dutch food, but Waldkorn is one of them.




PS: I seriously suspect your name is Freek , but you're a lousy typist.

freerk's picture

Hey Kees,


Shoot! I sent you a reply yesterday, but somehow I must have forgotten to actually post it :-/


I'll try the gluten powder for sure, although, like you, I like to keep my bread as clean (and cheap) as possible :-)


I have read a lot about Manitoba flour and would love to try it once. Maybe next time you are placing an order, you could warn me; we could split the cost and both benefit :-)


The (non diastatic) barley malt is for sale at the health store on the Elandsgracht (gerstemoutsiroop, brand name HORIZON). I have never come across the diastatic kind.


I would love to crack the formula of the Walkorn together with you. It seems indeed to be a well guarded trade secret, but I'm getting along nicely so far :-)

I really like the ideaof using the "tangzhong"-method to avoid some of the enriched elements in the Waldkorn. I baked a batch tonight, they came out quite nice!

Thinking about it, I don't really see a way around the use of the malt powder to achieve that wonderful dark color.

I am curious to find out if the fluffiness of these rolls will work in the Waldkorn dough. It might just be the case!


I'm going to order the malt powder, and I guess we'll just have to start putting together some sort of formula of our own and see where we'll end up, right? FUN!!!!

No problem, I can mail you in Dutch. I do like to keep my blog and forum posts in English though, otherwise so many of our TFL-ers are missing out.

Once I am in possesion of the malt powder we could give it a spin. I am a bit handicapped at the moment though... I wrecked my KitchenAid on my other project (ensaimadas), so I'll be doing everything by hand the coming weeks I'm afraid :-/

The blog made me laugh, AND made me go to the kitchen to fix myself a crunchy speculoos paste sandwich, lol. I DID take your big cold glass of milk suggestion, though :-)

More over I think, if and when we crack the Waldkorn formula, Wei Sze should be the first one to enjoy the result :-)

Last but not least: my name is Freerk, not Freek. I get that a lot. it's a Frisian name

hope to hear from you!





Kees's picture


Kees's picture

Hi Freerk,


Ah, those Frisian names. I met someone named Sicko (the poor bastard). OK, back to business.


Thinking about it, I don't really see a way around the use of (yes, copied and pasted) glutenpowder. Since second on the list is oat (flour?), without gluten, and fifth is rye, with the wrong / badly behaving gluten, and whole wheat flour way down on the list, it's not surprising that glutenpowder is on 4. I'm not going to bother with soyflour, it just seems to add a lot of of non-gluten proteïne (my overweight body definitely does not need more proteïn) and again, no gluten. Besides, gluten powder is a lot cheaper than Manitoba bought online! Next week I 'll be stopping by Ekoplaza (Eerste Constantijn Huygensstraat, a relatively cheap place to shop) to see what they have in the realm of these kinds of flours.


This is going to sound really stupid. I have here on my worktable a jar of Horizon gerstemoutstroop I bought because it was next to the cane sugar molasses I wanted for something (can't remember what). It's there because I tasted it wondering if it could successfully replace the honey in my "old" bread. I just never made the link between the (wheat-?) malt syrup I was looking for years ago and this stuff. Having said that, are you shure about that non-diastatic bit? I don't know what that means but I vaguely (too lazy to get up and get the dictionary) remember a well known bread blogger, I think it was Peter Reinhart, maybe not, who wrote about non-diastatic barley as a powder, and somebody replied that he had bags of the stuff because he brews his own beer. Could be interesting for other breads. By the way, I have no problem using malt powder, it seems to be the trick to dark bread, with no alternatives. However, dosage is important, too much and your dough looks like a giant chocolate turd.


I came up with almost exactly the same thing as you trying out tangzongh! Except I heavily floured them (I now know that should be rice flour), used a blunt knife to create a "buttcrack" and called them "kadetjes" (for non-Dutch readers: a well known roll in The Netherlands). Tangzongh does seem to be the secret to them. I just don't completely get that 65° bit. I get a thick, hot spitting blubber way before that, but it still works.


Cracking Improving the Waldkorn formula, YES!!! (What's next, the Da Vinci code, Coca-Cola?) And by all means, in English, so more people can follow this project and put their two bits in! I'm a bit handicapped too at the moment, because last week my oven (a modest Moulinex grill - bakoven), my microwave, the shelf they were standing on and a gazillion baking moulds on top of them came off the wall completely when i put a heavy makeshift pizza stone in it, burying me completely with alle the aforementioned, and I'm still in the process of putting it back up. My other, more profound handicap is: I'm not too worried about the price of my bread, but I never throw food away, and since I aim for a large, 32 cm. / 750 gr. flour bread (which i freeze in portions), and I'm single so I only have to bake every other week (so I can make other breadthings every other-other week), this is going to be a very patience-trying excercise. My handicap for chatting intensively is, even though I'm on the doll (dole? Bijstandsuitkering), nowadays I work four days a week in a training program, that doesn't leave much time to enjoy my hobby. But hey, this is so much fun, I'm in!

 This weekend I'm making a kind of hybrid between my old and new (waldkorn) bread. Because I bekieve hat it's not right to do to many experiments at once, because then you don't know what caused what.

As an ex-professional chef I've worked with various standmixers. During that time I fell in love with Hobarts (but who can afford them?), came to hate Kitchen-Aids, and learned to tolerate Kenwoods. Kitchen-Aids are for design-snobs with too much money (wrecked one with a simple kneading task? Tisk,tisk,tisk), and on my limited budget I'm very content with my recently acquired Kenwood Chef (€220,95 at, including a blender and shipping fee), a purchase I justified with "I'm going to bake my own bread, and without this machine, that resolution won't last for very long`, and is at least partially responsible for  my current bread baking mania.


OK, I seem to have covered everything for now. So, onward in improving (in artisanal terms anyway) the formula, not cracking (because they might sue us), and hope to chat again soon.




PS: If you, like me, have initially overcome your fear of yeast-dough by attempting pizza, and since then have done an awful lot of research on the net, you know what Antimo Caputo The Chef's flour is... And I know where you can order it... Lekker pûh...


PS2: You have my e-mail address, please send me one (all be it newly created), so I can send you sources I've used to arrive at my mad scientist-like theories. And the place to order Chef's flour.

freerk's picture

Hey Kees,


I put a picture of my Japanese Tangzhong buns on my Facebook wall, and my friends were not impressed... They started talking "kadetjes" indeed... (schoolreisjesbrood...)


I got some rice flour here (bought it because it sounded interesting, but up to date I have not used it) Next batch of Tanzhong will get a royal sprinkling :-)


I am eager to try out  if the water roux method will work on the heavier flours in the 'Waldkorn' mix. I was hoping to go for a really strong flour so the gluten powder could be skipped, but coming from a chef, I guess we will need the extra push to make it nice and fluffy. Gluten powder it is :-)


I didn't even know "wheat malt" existed! What we (both) have now is indeed barley malt. I've never seen the wheat malt here in Amsterdam. I am quite sure about it being non diastatic. Here is some info on the differences between diastatic and non diastatic:

Diastatic Malt contains a collection of enzymes that help the yeast to grow by breaking down starch into sugar. Since the yeast has more available sugar to feed on, it can grow faster and better, which enhances the rise and volume of the loaf.

Non-Diastatic Malt is a substitute for sugar and does not contain the enzymes to enhance the breakdown of starch into sugar. This malt is used as a source of sugar, so in a sense is it a substitute for the starch-into-sugar-converting ability of the diastatic malt. It helps the rise of the dough, but only in so far as it is a sugar. In syrup form it adds a slight tan color to the dough. Of course, being a sugar, using too much of it may reduce the rise or adversely affect the taste of the bread or both.

Let's take our time with this. I bake whenever I can, usually in the night and early morning and on free weekends. No rush!

And okay, let's improve instead of crack :-) although I don't think we are in the danger zone legally :-)


Let's use the mail service that comes with TFL! I'll send you a message. On the left side of your screen, right under your username is the "messages" link, that is where it should show up when I send you a message!


And now I'm off to Haarlem to get my Kitchen Aid repaired.... Mine is a nice dull grey (not peppermint green or bright orange) by the way. It was a close call between the KA and the Kenwood. Wish I would have chosen the Kenwood instead :-(

All in all it was a stupid freak accident; I added olive oil to the bowl a little too enthousiastic; the dough immediately came off the hook and came flying out (I caught it!), the kneading hook had no resistence and suddenly went in to overdrive and it broke down. It's supposedly a fail safe system to protect the motor. Needless to say it (most likely) doesn't fall uder the guarantee...


greetz Freerk


ps Love to hear where you get your "Antimo Caputo The Chef's flour". I don't like shipping it in from the US your source more local? Hope to hear!