Weltmeister-Brot (Seeded Wheat-Rye Loaf)

Version v1-2 older · History (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.

Compare to v1-1

Serves 2

Cook this

Ingredients

600 g flour (Type 550, for pâte fermentée; Type 550)
705 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
300 g whole wheat 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 (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.
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.
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 — with the added whole wheat and rye, it won't double dramatically, and that's normal.
Divide the dough into 2 pieces (about 950 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 ⏲ 60–75 minutes at room temperature until puffy — whole wheat doughs can take a little longer to proof than all-white ones.
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.