Vollkornbrot

Ingredients

• 500 g wheat wholemeal flour
• 1 tbsp salt
• 1 tbsp sugar
• 250 g pure drinking whey
• 0.5 cube fresh yeast (21 g)
• 4 tbsp mixed chopped herbs
• large herb leaf (e.g., sage, basil)
• flour for kneading

Instructions

1. 1.

   For the pre-ferment, mix 50 g flour with 100 ml lukewarm water. Cover and let rest at room temperature for 1½ days.

2. 2.

   Add wheat wholemeal flour, salt, and sugar to a bowl. Warm the whey slightly. Break up the yeast and dissolve it in the whey. Combine the yeast mixture with the pre-ferment and add everything to the flour in the bowl; knead until smooth.

3. 3.

   Cover the dough and let rise in a warm place for 30 minutes. Then transfer to a lightly floured surface, knead vigorously for 10 minutes and beat. Fold in the chopped herbs thoroughly. Cover again and allow the dough to rise for 45 minutes.

4. 4.

   Preheat the oven to 200 °C and dust a baking tray with flour. Place an oven‑proof dish filled with boiling water on the oven floor. Knead the dough once more on a floured surface and shape it into a long loaf. Score the top lengthwise and place the loaf on the tray. Cover and let rise for about 15 minutes, then lay the herb leaves on top.

5. 5.

   Bake in the hot oven (convection 180 °C, gas level 3‑4) for 30 to 35 minutes until golden brown.