Vollkornbrot Recipe

Name: Vollkornbrot Recipe
Ingredients: 3 3/4 cups (397g) King Arthur Pumpernickel Flour*; 1 3/4 cups (397g) water, lukewarm; 2 tablespoons (21g) ripe (fed) sourdough starter; or 1/4 teaspoon [product-link]instant yeast[/product-link]; 2 1/3 cups (283g) rye chops*; 1 1/4 cups (283g) water, lukewarm; 2 cups (213g) King Arthur Pumpernickel Flour; 1/4 cup (57g) water, lukewarm; 1 tablespoon (18g) table salt; 1/2 cup (71g) sunflower seeds; 2 teaspoons instant yeast

www.kingarthurbaking.com

A dense, 100% pumpernickel rye bread that will last for weeks.

View full recipe on www.kingarthurbaking.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.

Share this recipe:

Cooking tools:

Pain de mie pan
Kitchen scale
Stand mixer
Instant-read thermometer
Cooling rack
Oven
Baking sheet
Mixing bowl
Measuring cup
Plastic wrap
Kitchen towel
Paper bag

Ingredients

3 3/4 cups (397g) King Arthur Pumpernickel Flour*
1 3/4 cups (397g) water, lukewarm
2 tablespoons (21g) ripe (fed) sourdough starter; or 1/4 teaspoon [product-link]instant yeast[/product-link]
2 1/3 cups (283g) rye chops*
1 1/4 cups (283g) water, lukewarm
2 cups (213g) King Arthur Pumpernickel Flour
1/4 cup (57g) water, lukewarm
1 tablespoon (18g) table salt
1/2 cup (71g) sunflower seeds
2 teaspoons instant yeast