Weltmeister-Brot (Seeded Wheat-Rye Loaf)
Version v1-1 older · History (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.
Serves 2
Ingredients
- 900 g flour (Type 550, for pâte fermentée; Type 550)
- 675 g water (room temp; boiling; cold; for brushing)
- 22 g salt
- 3500 mg instant dry yeast
- 100 g rolled oats
- 50 g flax seeds
- 2 tbsp + 50 g sesame seeds
- 2 tbsp + 50 g sunflower seeds
- 200 g rye flour
- 75 g liquid sourdough (Seitenbacher Natur Sauerteig, whole sachet)
- 15 g honey
- 20 g butter (softened)
- 2 tbsp poppy seeds
Steps
- 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.
- 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.
- 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), water (400 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.
- 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.
- Add the drained soaker and mix on low just until evenly distributed, about 2 minutes.
- 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.
- Divide the dough into 2 pieces (about 900 g each) and shape each into an oval batard. Brush the surface with water and roll in a mix of poppy seeds (2 tbsp), sesame seeds (2 tbsp) and sunflower seeds (2 tbsp) for the topping.
- To bake the same day, place the loaves seam-down in floured proofing basket or on a floured tray and proof for ⏲ 60 minutes at room temperature until puffy.
- 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.
- 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).
- Cool completely on a rack for at least ⏲ 60 minutes before slicing.