After having and liking some dense German breads, this was one I had to try making, sounded like the best (or most unique) of them all, Vollkornbrot. Made with buttermilk and beer, sounded good! I actually found Einkorn flour at a co-op to use, and also Kamut berries in place of wheat. Also has sunflower, flax, and sesame seeds. It specified both whole and cracked wheat (Kamut - my substitution). The preferment was to be 8-24 hours, and the berries were supposed to be soft by then. I cooked the whole Kamut berries anyway, thought the cracked ones would be fine, but they still turned out a bit hard after 14 hours of preferment. Cracking the berries took some effort with my meat hammer. It certainly turned out dense, but not really flavorful like I thought. Variations use rye. Needs jam, cheese or meat on top - not that great on it's own. I think one slice has enough seeds to give you diverticulitis by itself! The knife I bought for briskets continues to shine in other areas.
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Last edited by Henrik; February 11, 2020, 09:50 AM. -
Sounds good, but looks like particleboard...
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You need one more 'L' in that word. Germans are fond of compound words, and this one translates literally into 'whole wheat bread'. I don't believe I have tried it. There are a lot of recipes for it, maybe you can find another you like better.Comment
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Nail a slice to a tree and see if the birds like it.
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Looks good! We have a lot of German heritage in Sweden (from the Hansa period way back), so we always have this type of bread available in Sweden. I'm a big fan of vollkorn (whole wheat). It keeps you full for hours. Good stuff!Comment
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Damn, looks like you could hammer nails all day long with a slice of that. Yaaaaaaaaaaaaaawohl
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