October 9, 2017 - 11:29am
Vollkornbrot problems
Using several methods and recipes my Vollkornbrot bread, crust is almost hard as a rock. Always using rye berries, chops, meal, whatever is listed. Oven several different ways. No luck, yet. Help!
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without seeing the recipe.
I mist my Vollkornbrote with water right after baking.
You can, also, cover them with a towel to keep the moisture in while they are cooling.
Karin
Thanks Karin,
Both ideas are new, will try tomorrow. As far as the recipe, hard to say because it has been several different ones. The oven from all night to 2 hours, rye berries with chops vs chops with coarse meal. Any new recipe would be great! This is something I will figure out, no matter how long it takes!
as soon as the bread comes out of the oven and before wrapping it in a towel.
Paul
This is actually a Volkornbrot recipe that I re-named as pumperknickel. Just don't put the dates and honey in-those were my personal preference.
http://www.thefreshloaf.com/node/52790/pumpernickel-honey-and-dates
On the original recipe I used, they say to save the bowl you mixed the rye dough in and add a few teaspoons of water and swirl around to get the last remnants of dough. Use this water to spoon over the raw dough before you bake. Also I cover tightly with foil the first half of the bake or use a Pullman pan with a lid.
I wanted a faster version of this delicious,toothsome bread and this is it. Please disregard the overproofed picture. It comes out beautifully when you don't overproof it!
I liked this recipe also but I would soak the cracked rye overnight as they seemed just a bit too crackly for my taste. Very similar to the other recipe. Also enjoy the site-Stan is a long time Fresh Loafer! His New York Baker site and Rye Baker site are great and his books are very enjoyable!
http://theryebaker.com/?s=the+juicy+one
Peggy,
I just had the same issue with my Horst Bandel dark pumpernickel. I baked the loaves in 9x12" pans and the top crust was very hard. All the full rye grains which I had soaked and boiled were very hard. The bake was 375F for and hour then 275F for 4 hours and then oven off but with light on. Took it out after 12 hours total bake as per recipe. Only suspicion I have is the caramelization making the crust so hard. The Hammelman recipe says to leave for 24 hours before slicing so the caramelization will continue as the bread cools.
I'm going to try spritzing the top next time and maybe covering it with foil as suggested. The bread has a spectacular flavor but the crust is brick like and I've got to change it.
Regards,
Big Crusty