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 the v1 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 added 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 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.
  8. 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.
  9. 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.
  10. 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).
  11. Cool completely on a rack for at least ⏲ 60 minutes before slicing.

Serves 2