The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Vollkornbrot from Jeffrey Hamelman's Bread

bakergrun's picture
bakergrun

Vollkornbrot from Jeffrey Hamelman's Bread

 The challenge for this weekend: Vollkornbrot from Jeffrey Hamelman’s Bread. This is one of my favorite recipes because it’s surprisingly low maintenance for rye bread, and the results are fantastic. 

I substituted BRM 7 grain cereal mix for rye chops, and it worked surprisingly well. The bread is a little less chewy than with rye chops, probably because the chopped grains in the mix are smaller. The crumb is more open than the last few times I’ve made this recipe, but I think I could still push the proofing a little farther. I was getting intimidated by the spreading pinholes. 

The worst part about making rye bread is waiting to slice into the loaf! The recipe calls for waiting 24-48 hours, but I only lasted "overnight," which was around 18 hours. I feel like a little kid on Christmas morning the day after I make a beautiful loaf of rye bread!

 

Comments

rgreenberg2000's picture
rgreenberg2000

That looks like a stellar loaf of rye bread!  All that needs now is some pastrami, or, in my dad's case, a bit of pickled herring! :)

Rich

bakergrun's picture
bakergrun

Thank you! Yes, it tastes WONDERFUL—I'm a big fan of the recipe. 

Filomatic's picture
Filomatic

Great looking loaf.  Amazing final rise.  Love the crumb.

Mini Oven's picture
Mini Oven

And it looks like you found a great form too!  Wow!  Super loaf!