Vollkornbrot with Sourdough Starter - Whole Rye Bread Recipe
"Vollkornbrot is a rye bread from Germany. Using a sourdough starter and whole rye berries, this is as close as you can get to Vollkornbrot without getting on an airplane. Easy to make - although it has a 16 hour fermentation the other steps are simple...."
INGREDIENTS
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***Sourdough Sponge***
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2 2/3 c. (370 g.) whole rye or pumpernickel flour
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1 1/2 c. (370 g.) chlorine-free water (bottled is good)
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2 T. (about 20 g.) sourdough starter
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***Soaker***
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2 1/4 c. (283 g.) cracked rye berries
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1 1/4 c. (283 g.) water
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***Final Dough***
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All of the sponge
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All of the soaker
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1 3/4 c. (243 g.) whole rye or pumpernickel flour
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2-3 T. (30 g.) water - variable
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1 T. (17 g.) salt
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6 T. (56 g.) sunflower seeds
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1 3/4 tsp. (6 g.) instant yeast
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