Recipe: Whole Meal Bread Vollkornbrot

Whole Meal Bread Vollkornbrot:

7 oz ground wheat
3 1/2 oz ground rye
5 1/2 oz rye (wholemeal)
2 oz ground linseed
2 oz ground sunflower seeds
2 oz ground oat meal
1 1/2 oz fresh yeast
2 oz goose lard
1 1/4 cup lukewarm water
1 tsp ground cummin
1 tsp ground coriander
1 tsp salt

Preparation:

Mix all ground ingredients with salt and wholemeal rye. Indent the middle with the back of your hand and crumble the yeast into the middle. Dissolve the yeast in water, add goose lard. Prepare a smooth dough and shape into a ball; set aside for 30 minutes.

After resting time, knead thoroughly for approx 5 minutes, shape into a round loaf of bread; set aside until the loaf has doubled in size. With a large kitchen knife carve the top of the loaf and bake at 400 F for 40 - 50 minutes.

To ensure that your bread will have a nice crust, you should brush the loaf with cold water from time to time.

If you place an ovenproof dish filled with cold water to the bottom of your oven, your bread should stay moist.

Carefully "knock" on the top of the bread after baking time; if the loaf sounds "hollow", it is done!