The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Recipe for 3 korn rye please!

Cinnabon's picture
Cinnabon

Recipe for 3 korn rye please!

I was wondering if anyone here has ever made a 3 korn rye bread?  I have been searching for a recipe for it  forever it seems!  It doesn't have caraway seeds but loaded with cracked grains and seeds.  I have googled it and tried to recall where I tasted this wonderful bread. it's not as chewy as a sourdough and mildly sour.

Since there are so many wonderful bread Artisans here I am hoping someone knows the bread I am describing? 

Thanks in advance!

 

idaveindy's picture
idaveindy

Things often have different names.  try searching on: 3 corn rye bread

or just: corn rye bread

or: 3 grain rye bread

or: multi grain rye bread.

way back when, "corn" meant any grain.  It is only in modern times when corn became another name for what used to be called "maize".

Some recipes did pop up on a search for "corn rye bread", both using corn/maize, and multi-grain.

Cinnabon's picture
Cinnabon

I have tried to google every variety I could possibly think of and there are many! All I can do is self eliminate by the grains and texture. I think it was a Jewish corn rye! It had no caraway just cracked wheat and semolina I believe! Very light sour taste but it wasn’t dense! It was similar to a deli rye but with cracked grains in it!  Omg! Will I ever find it? Lol I recall the name spelled  3 korn , but who knows it could just be a made up title by someone! I appreciate your time looking into it for me! I will google more and hopefully I can find out some more details! 

idaveindy's picture
idaveindy

Click through on those Finnish and Danish rye recipes.  Some of those were seeded.

Here is a three grain rye recipe, with wheat, rye, and corn (maize): 

https://www.tasteofhome.com/recipes/three-grain-bread/

bottleny's picture
bottleny

(from Rye Bread )

There is no corn in corn rye; Korn is the medieval German term for “grain,” but in bread it almost always refers to rye. The seeded corn ryes of my childhood were sourdough loaves, yeasty, light, and so rich with caraway seeds that their fragrance perfumed the entire table.

See also in The Best of Bread

When Stanley Ginsberg first envisioned writing a cookbook about rye bread, his thoughts turned to the things he grew up eating as a Jewish kid in post-WWII Brooklyn: pumpernickel, kornbroyt (New York corn rye), and caraway-flecked delicatessen rye.

Maybe look for the recipes from Ginsberg's book, The Rye Baker.

Cinnabon's picture
Cinnabon

The bread didn't have any caraway seed but definitely had some sour in it! light and airy crumb and not dense! 

I am still on the hunt!

Thank you so much for the response!

People here are so kind and helpful! Glad to be here!

Thanks again!

Cindy

Mini Oven's picture
Mini Oven

https://www.google.com/search?q=drei+korn+roggen+brot&ie=UTF-8&oe=UTF-8&hl=en-la&client=safari

The first recipe uses instant yeast with a sour dairy product, the others are sourdough. Predominantly a heavy rye bread with spelt and oats, flax or wheat.  I looked up. Drei Korn Roggen Brot    (3 corn rye bread). The first one contains oat flakes and flax.  The second one rye, spelt and oats.  The third one rye, wheat and spelt with rye seeds (körner)  How's your German?  I would go for the rye w spelt, oats and seeds.  Reads a lot like my recipes.  I do recommend using a sourdough when rye is more than 40 %.  It tastes better.

 How heavy do you want your crumb?

when I look up three grain rye bread, I get these....

https://www.google.com/search?q=three+grain+rye+bread&ie=UTF-8&oe=UTF-8&hl=en-la&client=safari

Cinnabon's picture
Cinnabon

The texture was similar to a deli rye loaf!

Ever tasted something you never payed attention too closely and was so delicious you just could not believe that a bread could have such flavor!  Then when you tried to remember where and when you tasted it, it was like a missing link lol.

Thank you kindly for the information, I will try to google some photos of how it looked and try to figure out what grains were used.  it did have a  soft but lightly grainy texture with textures in the dough. flax may have been in there!

I will be such a happy girl if I can duplicate this bread I dream about!

 

Have a great evening!

Cindy!

semolina_man's picture
semolina_man

Dreikornbrot is the German word for three grain bread, or multi-grain bread.  It is a not-uncommon type of bread in Germany. 

Three grains means just that.  The grains (flour) can be rye, spelt and white all purpose wheat.  Rye and spelt give a softer crumb and tangier flavor than the white wheat. 

I have made many versions of this using varying percentages of each type of flour.  There is no magic, nothing to fear.  Choose your fractions that add up to the total flour weight you want.  I use Tom Cat's Semolina Filone (search this site) as a base formula for water, salt and yeast quantities.   Any flour type can be used with the Tom Cat's formula. 

Additions to the Dreikornbrot are generally cracked or chopped, and soaked, wheat, rye or spelt berries.  

This is a relatively mainstream type of bread in Germany.  In the US, unfortunately, the bread scene is broken, and in most places outside of major urban centers, good bread like this is generally unknown.