Weltmeister-Brot (Seeded Wheat-Rye Loaf)
Comparing v1 → v1-1 · Back to recipe · History
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22 title: Weltmeister-Brot (Seeded Wheat-Rye Loaf)
33 servings: 2
4-changelog: Initial cooklang version, converted from weltmeister-brot.md v1. No live starter — uses instant yeast plus 75g Seitenbacher Natur Sauerteig (liquid) for tang. Includes a freeze-before-final-proof option.
4+changelog: Swapped malt extract for honey (15g) as the primary ingredient — no malt extract on hand. Inactive malt extract in this recipe was doing flavor/crust-color work only, not leavening, so honey is a close substitute at a slightly lower quantity. Everything else unchanged from v1.
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77 The night before, stir together @flour{150%g}(Type 550, for pâte fermentée), @water{100%g}(room temp), @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}.
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99 Also the night before, pour @water{175%g}(boiling) 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.
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11-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{750%g}(Type 550), @water{400%g}(cold), @liquid sourdough{75%g}(Seitenbacher Natur Sauerteig, whole sachet), @malt extract{20%g}(or substitute 15g honey), @butter{20%g}(softened), @salt{20%g} and @instant dry yeast{3%g}. Mix on low speed for about 2 minutes to bring the dough together.
11+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{750%g}(Type 550), @water{400%g}(cold), @liquid sourdough{75%g}(Seitenbacher Natur Sauerteig, whole sachet), @honey{15%g}, @butter{20%g}(softened), @salt{20%g} and @instant dry yeast{3%g}. Mix on low speed for about 2 minutes to bring the dough together.
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1313 Switch to the dough hook and knead on medium-low for ~{8%minutes}. Rye doughs won't get as elastic as pure wheat doughs — look for a smooth, cohesive dough that mostly clears the sides of the bowl.
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1515 Add the drained soaker and mix on low just until evenly distributed, about 2 minutes.
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1717 Cover and let the dough bulk-rise for ~{90%minutes} at room temperature, until visibly puffy — rye doughs won't double dramatically, and that's normal.
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1919 Divide the dough into 2 pieces (about 900g each) and shape each into an oval batard. Brush the surface with @water{}(for brushing) and roll in a mix of @poppy seeds{2%tbsp}, @sesame seeds{2%tbsp} and @sunflower seeds{2%tbsp} for the topping.
2020
2121 -- To freeze before baking: wrap each shaped loaf well in plastic wrap and foil now, before any final proof, and freeze up to about 6 weeks. To bake later, move a loaf to the fridge overnight to thaw, then let it finish proofing at room temperature ~{90-120%minutes} until it slowly springs back when poked, before continuing to the next step.
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2323 To bake the same day, place the loaves seam-down in floured #proofing basket{}(x2) or on a floured tray and proof for ~{60%minutes} at room temperature until puffy.
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2525 Preheat the oven to 250°C with a #baking stone{} inside for at least ~{30-45%minutes}, and set up a steam method such as a spray bottle or a small pan of water or ice cubes.
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2727 Score each loaf lengthwise, then load into the oven with steam. Bake for ~bake first stage{10%minutes} at 250°C, then reduce the oven to 200°C and bake for a further ~bake second stage{40-45%minutes}, until deep golden-brown (internal temperature about 96-98°C if you have a thermometer).
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2929 Cool completely on a rack for at least ~{60%minutes} before slicing.
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3131 -- Falls under Group 1 (cereals/bread) of the DGE circle — a pantry/breakfast staple, not a full meal on its own.
3232 -- Great with butter and cheese or cold cuts for Justin's breakfast, or toasted with jam for Cozy.
3333 -- Freezing raw shaped loaves (rather than baked) means fresh-baked bread on demand — build in the thaw + final proof time (about 10-12 hours fridge thaw plus 1.5-2 hours proof) the day before you want it.
3434 -- Seitenbacher's own bread-machine ratio is roughly 75g sourdough per 500g flour. This recipe uses about 1100g flour total, so one 75g sachet gives a milder tang than "full strength" — expect a subtle sour note. For more sourness, try 2 sachets (150g) and cut the added water by another 50ml.
3535 -- Keep the sourdough sachet cold until just before use, then let it come to room temperature briefly before mixing in.
36+-- If you pick up malt extract later, the original ratio was 20g inactive malt extract in place of the honey.
3637 -- Source/inspiration: adapted from a Sylt/East Frisian recipe for "Weltmeister-Brot" (hefe-und-mehr.de), reworked to swap the live rye sourdough starter for commercial yeast plus Seitenbacher liquid sourdough, and rewritten for stand-mixer method with a freeze-ahead step.
3738 -- Calories: roughly 110 kcal per 40g slice (rough estimate, enriched seeded crumb). Makes 2 loaves, about 16 slices each.