Vollkornbrot

Ingredients

• 500 g wheat whole‑grain flour
• 1 kg rye whole‑grain flour
• 100 g sourdough starter in a foil pouch (Reformhaus, supermarket)
• 40 g fresh yeast
• 3 tbsp liquid honey
• 1.5 tbsp salt
• 3 tbsp coarsely crushed coriander seeds (pounded in a mortar)
• 2 tbsp coriander seeds

Instructions

1. 1.

   Add wheat flour and 500 g rye flour to a large mixing bowl. Stir in the sourdough starter and 750 ml lukewarm water, pour over the flour, mix well, cover and let rise overnight at a warm spot.

2. 2.

   Crush the yeast and dissolve it in 5 tbsp lukewarm water, add to the dough base, stir in, cover and let rest for about 30 minutes.

3. 3.

   Then add the remaining flour, honey, salt, and crushed coriander seeds to the dough base. Process everything with the kneading hooks of an electric hand mixer into a airy, sticky dough. Cover and let rise for 3 hours.

4. 4.

   Divide the dough, shape into round loaves, place on two floured baking trays. Sprinkle with coriander seeds, press slightly, cover and let rise again for 1 hour.

5. 5.

   Place a pan with hot water on the oven floor. Put the loaves in the preheated oven one after another, lower the temperature to 180 °C and bake each loaf for about 60–70 minutes.

6. 6.

   After baking, spray the loaves with cold water and let rest in the turned‑off oven for 5–10 minutes. Then remove from the oven and cool on a wire rack.