Weltmeister-Brot (Seeded Wheat-Rye Loaf)
Comparing v1-2 → v1-3 · Back to recipe · History
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22 title: Weltmeister-Brot (Seeded Wheat-Rye Loaf)
33 servings: 2
4-changelog: Swapped 300g of the 750g main Type 550 flour for whole wheat flour (450g Type 550 + 300g whole wheat, ~40% of the main flour) for a heartier crumb. Bumped cold water 400ml → 430ml since whole wheat's bran absorbs more liquid — otherwise the dough comes out drier and denser than intended. Carried forward the honey swap from v1-1.
4+changelog: Swapped the baking-stone + steam-pan method for a covered cast iron dutch oven, baked one loaf at a time (no baking stone on hand). The covered pot traps its own steam, so the separate steam setup is no longer needed. Since only one loaf bakes at a time, the second shaped loaf now either freezes raw or retards in the fridge until its own bake — see the note below. Carried forward the whole wheat swap from v1-2 and the honey swap from v1-1.
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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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1111 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}(Type 550), @whole wheat flour{300%g}, @water{430%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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13-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 the v1 dough.
13+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.
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1515 Add the drained soaker and mix on low just until evenly distributed, about 2 minutes.
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17-Cover and let the dough bulk-rise for ~{90%minutes} at room temperature, until visibly puffy — with the added whole wheat and rye, it won't double dramatically, and that's normal.
17+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.
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19-Divide the dough into 2 pieces (about 950g 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.
19+Divide the dough into 2 pieces (about 950g 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{}(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
21--- 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.
21+Place both shaped loaves seam-down in floured #proofing basket{}(x2), or on floured tea towels set in bowls if you don't have two baskets.
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23-To bake the same day, place the loaves seam-down in floured #proofing basket{}(x2) or on a floured tray and proof for ~{60-75%minutes} at room temperature until puffy — whole wheat doughs can take a little longer to proof than all-white ones.
23+-- Since only one loaf bakes at a time, decide now what happens to the second: to bake it later today or tomorrow, cover and refrigerate the shaped loaf (retards the proof for up to about 24 hours — bring it out ~30-45 minutes before baking to take the chill off). To bake it another week, wrap it well in plastic wrap and foil and freeze for up to about 6 weeks; thaw overnight in the fridge, then let it finish proofing at room temperature ~{90-120%minutes} until it slowly springs back when poked, before baking.
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25-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.
25+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.
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27+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.
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27-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).
29+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.
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29-Cool completely on a rack for at least ~{60%minutes} before slicing.
31+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).
32+
33+Lift the loaf out of the pot and cool completely on a rack for at least ~{60%minutes} before slicing.
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3135 -- Falls under Group 1 (cereals/bread) of the DGE circle — a pantry/breakfast staple, not a full meal on its own.
3236 -- Great with butter and cheese or cold cuts for Justin's breakfast, or toasted with jam for Cozy.
33--- 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.
37+-- If your dutch oven is oval rather than round, you can shape a slightly elongated batard instead of a boule — just make sure it clears the sides with room to spring.
38+-- If you'd rather not handle the very hot bare pot, a 12-inch cast iron skillet flipped upside down over the loaf on a sheet pan works as a rough substitute for the lid, trapping some steam, though the covered dutch oven gives a better crust.
3439 -- 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.
3540 -- Keep the sourdough sachet cold until just before use, then let it come to room temperature briefly before mixing in.
3641 -- If you pick up malt extract later, the original ratio was 20g inactive malt extract in place of the honey.
3742 -- If the dough feels too stiff/dry with the whole wheat flour you have on hand, add water 10-20ml at a time until it comes together — whole wheat flours vary in how much they absorb.
38--- 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.
39--- Calories: roughly 115 kcal per 40g slice (rough estimate, enriched seeded crumb, slightly higher with the whole wheat). Makes 2 loaves, about 16 slices each.
43+-- 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 covered dutch oven bake.
44+-- Calories: roughly 115 kcal per 40g slice (rough estimate, enriched seeded crumb). Makes 2 loaves, about 16 slices each, baked one at a time.