Volkornbrot

I had the opportunity to invite a German colleague of mine for a simple dinner this week. And as he gifted me with a bottle of the excellent 2018 vintage red wine from his family vineyards in Germany, I felt the urge to return the favor with some authentic Bauernbrot (farmers bread) or Dinkelbrot (spelt and rye bread). But being on a kick lately where I homegrind and custom blend multiple whole grains — I felt that maybe a Volkornbrot was a compatible choice.

The grain bill included all organic grains of hard red winter wheat, ohio grown soft white wheat and rye, and spelt in a 3:1:1:1 ratio.

Fully sourdough leavened, it took a day and a half to build the levain to 20% of the dough and about 7 hours of bulk ferment and proof to prep for the bake tonight.

I encountered this bread in Germany often lavishly adorned with seeds and nuts, so my offering was no exception. A decent rise for 100% whole grain and a cast iron dutch oven to help steam and shape the loaf brought this one home.