The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Local Breads - Dreikornbrot

manfredtex's picture

Local Breads - Dreikornbrot

I have baked the Dreikornbrot twice and figured out pretty quickly that the water measurements were just plain wrong.  I think the total water used should be only 300g or about 1 1/3 cup.  With 1/3 cup of water going to the seed soaker and 1 cup of water for the flour.

My real question is if this recipe is really intended to make 2 9 x 5 loaves.  During both tries the final bread in the 2 loaf pans is only about 1/2 of the way up the sides of the pan.  It really tastes great, a nice dense crumb, but the slices are only about 1.5 inches tall.

Has anyone tried making just 1 loaf with this recipe?

My sourdough Rye starter seems healthy and fine.  I am wondering if the proofing time may need to be increased.  Any tips would be appreciated.