Abrahms' Family Recipes Weltmeister-Brot (Seeded Wheat-Rye Loaf) Meal plan
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Weltmeister-Brot (Seeded Wheat-Rye Loaf)

  1. The night before, stir together flour 150 g, water 100 g, salt 2 g and instant dry yeast 0.5 g into a shaggy dough. Rest 1 hour at room temp, then cover and refrigerate for about ⏲ 12–16 hours.
  2. Also the night before, pour water 175 g over rolled oats 100 g, flax seeds 50 g, sesame seeds 50 g and sunflower seeds 50 g in a bowl for the soaker. Cover and let sit overnight at room temperature.
  3. The next day, tear the pâte fermentée into pieces and drain any unabsorbed water off the soaker. In the bowl of a stand mixer fitted with the paddle attachment, combine the pâte fermentée, rye flour 200 g, flour 450 g, whole wheat flour 300 g, water 430 g, liquid sourdough 75 g, honey 15 g, butter 20 g, salt 20 g and instant dry yeast 3 g. Mix on low speed for about 2 minutes to bring the dough together.
  4. Switch to the dough hook and knead on medium-low for ⏲ 8–10 minutes. Whole wheat and rye doughs won't get as elastic as pure white-wheat doughs — look for a smooth, cohesive dough that mostly clears the sides of the bowl; it will feel a bit heavier and tackier than an all-white dough.
  5. Add the drained soaker and mix on low just until evenly distributed, about 2 minutes.
  6. Cover and let the dough bulk-rise for ⏲ 90 minutes at room temperature, until visibly puffy — with the whole wheat and rye, it won't double dramatically, and that's normal.
  7. Divide the dough into 2 pieces (about 950 g each) and shape each into a round boule rather than a long batard — a round shape drops into a dutch oven far more easily. Brush the surface of each with water and roll in a mix of poppy seeds 2 tbsp, sesame seeds 2 tbsp and sunflower seeds 2 tbsp for the topping.
  8. Place both shaped loaves seam-down in floured proofing basket, or on floured tea towels set in bowls if you don't have two baskets.
  9. Proof the loaf you're baking today for ⏲ 60–75 minutes at room temperature until puffy — whole wheat doughs can take a little longer to proof than all-white ones.
  10. About 45 minutes before baking, put your dutch oven, lid on, into the oven and preheat to 250 °C — this gets the pot itself hot enough to give a strong initial oven-spring.
  11. Carefully remove the hot pot (it's very hot — use thick mitts). Lift the proofed loaf into the pot using the parchment paper it was resting on, or your hands if you're quick, and score the top. Cover with the lid and bake for ⏲ 20 minutes at 250 °C — the covered pot traps its own steam, so no separate steam setup is needed.
  12. Remove the lid, reduce the oven to 200°C, and bake uncovered for a further ⏲ 25–30 minutes, until deep golden-brown (internal temperature about 96-98°C if you have a thermometer).
  13. Lift the loaf out of the pot and cool completely on a rack for at least ⏲ 60 minutes before slicing.

Serves 2