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How to make German Volkornbort

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  3. How to make German Volkornbort
Posted Date : 25 Jan 2023
German Volkornbort Recipe using SwissBake Pumpernickel Bread Mix & Nordlander Bread Mix
BAKE TEMP : 230°C
MIXING TIME : 17 mins
BAKE TIME : 40-45 min
PREP TIME : 80 - 90 Mins

Ingredients

PUMPERNICKEL BROT - 700 gm
NORDLÄNDER Bread Mix - 200 gm
Wheat flour - 100 gm
Flax seed - 50 gm
Sesame seed - 50 gm
Buttermilk - 300 gm
Water ( Room temp ) - 500 gm
Fresh Yeast / Dry Yeast - 30gm/12gm

For decoration
Rolled oats - 300gm

Method

  • Place all the ingredients in a mixing bowl. Use a planetary mixer, mix on a slow speed for 4 min and then mix on a fast speed for 8 min Dough temperature should be at 28°C.
  • Bulk fermentation for 30 min. Mix the dough again for 4-5 minutes. Scale the dough weight for 350gm in cylindrical tin. Decorate the dough with rolled oats.
  • Final proof for 35-40 min at 32°C under 75% relative humidity. Bake at 230°C under falling temp. of 190°C for approximately 40-45 min for 350gm dough.

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