Try This Whole Rye Bread Recipe With a Sourdough Starter
"Vollkornbrot is a rye bread from Germany. This recipe is as close as you can get to Vollkornbrot without getting on an airplane...."
INGREDIENTS
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2 2/3 cup / 370 grams whole rye flour (or pumpernickel flour )
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1 1/2 cup / 370 grams chlorine-free water (bottled is good)
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2 teaspoon / 20 grams sourdough starter
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2 1/4 cup / 283 grams rye berries (cracked)
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1/4 cup / 283 grams water
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All of the sponge
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All of the soaker
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1 3/4 cup / 243 grams whole rye flour (or pumpernickel flour)
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2-3 teaspoons / 30 grams water (variable)
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1 tablespoon / 17 grams salt
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6 teaspoons / 56 grams sunflower seeds
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1 3/4 teaspoon / 6 grams instant yeast
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