A: 35g sourdough starter
35g flour
35g whole wheat flour
70g water at 70F
B: 35g wheat berries
C: 250g wheat berries, ground into flour
115g wheat berries, cracked
10g malted barley, ground into flour
85g sunflower seeds
75g flax seeds
20g sesame seeds
15g chia seeds
9g salt, ground fine
330g water at 90F
D: 1/4C rolled oats
1. Combine (A) in small bowl, cover, and develop lavain for 4-5 hours.
2. Soak (B) in water for 90 minutes.
3. Combine (C) in large bowl, knead to combine, cover, and allow to autolyse for 90 minutes.
4. Combine (A, B, C), knead 5 minutes to combine, allow to rest 30 minutes, knead again 3 minutes, then allow 2 1/2 hours bulk ferment.
5. Place in heavily buttered square pan and top with (D). Place in dutch oven with a bit of water, covered, and bake 500F for 25 minutes. Uncover, reduce heat to 400F, and bake 25 minutes more.

Servings: 24

$Id: vollkornbrot,v 1.1 2021/03/19 21:34:05 deaven Exp $

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