This bread is an easy to make, tasty, whole grain sandwich bread that I bake regularly for my little bakery. It doesn't require sourdough - but can be made with it.

German breads are typically not - or very little sweetened. If you like it sweeter, you can add more honey.

SOAKER
80 g rye flour
136 g whole wheat flour
3 g salt
92 g buttermilk (or 36 g buttermilk powder and 92 g water)
83 g water
 
BIGA
216 g whole wheat flour
1 g instant yeast
160 g water
 
FINAL DOUGH
all soaker and biga
48 g whole wheat flour
9 g salt
5 g instant yeast
15 g honey
45 g sunflower seed oil (or other vegetable oil)
1 tsp. caraway seeds, ground
¾ tsp. fennel seeds, ground
1 tsp. coriander, ground
1 tsp. coriander, whole, for topping

DAY 1

In the morning:

Mix together all soaker ingredients until well hydrated. Cover and let sit at room temperature.

Knead together all biga ingredients at low speed for 1 - 2 min., until they form a coarse ball. Knead at medium-low speed for 2 min. Let dough rest for 5 min., then resume kneading for another 1 min. Place in lightly oiled bowl, cover, and refrigerate.

In the evening:

Remove biga refrigerator 1 - 2 hrs. before using.

Mix together all final dough ingredients at low speed for 1 - 2 min., until they form a coarse ball. Switch to medium-low speed and knead for 4 min. (dough should be tacky bordering on - but not - sticky, adjust with water or flour if needed), let dough rest for 5 min., then resume kneading for another 1 min. Place dough in lightly oiled plastic container and refrigerate overnight.

DAY 2

Remove dough from refrigerator 2 hrs. before using.

Shape sandwich loaf, place in lightly oiled loaf pan, mist with water and sprinkle with coriander seeds, pressing them gently a bit into dough. Score. Spray with oil spray, cover, and let rise for ca. 45 - 60 min., or until it has grown to 1 1/2 times its original size.

Preheat oven to 425 F, including steam pan.

Bake at 400 F for 20 min., steaming with 1 cup boiling water. Rotate, remove steam pan, and continue baking for another 20 - 30 min. (Internal temperature at least 195 F).

Remove from pan and let cool on wire rack.

Lübecker Bread

Lübecker crumb