June 16th, 2010

Rustic Whole Wheat Bread

rustikales Vollkornbrot

At the moment I am completely in love with bread with mixed preferments. And because I long for a simple whole wheat bread I decided to bake a bread with a whole wheat sourdough and with Pâte fermentée which I prepared with white flour.

I placed the dough seam side down in the breadform so when I placed the loaf in the oven the seam side was up, so the bread crust cracked open in an irregular pattern. That looks pretty and I don’t have to slash.

I send this recipe to Susans weekly Yeastspotting.

Rustic Whole Wheat Bread


  • 175g Wheat, freshly milled
  • 175g water
  • 15g sourdough Starter

Pâte fermentée

  • 210 g flour Type 550
  • 145 g Water
  • 1g fresh yeast
  • 4g Salt


  • 350g sourdough
  • 360g Pâte fermentée
  • 500g Wheat, freshly milled
  • 300g flour Type 550
  • 500g water
  • 5g fresh yeast
  • 20g Salt

Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

Mix the ingredients for the sourdough and ferment for 12 hours at room temperature.

Now mix the different flours with the water, yeast, pate fermentée and the sourdough and rest it for 20 min (Autolysis).

Now add the salt and knead 5 min ad the slowest speed and 5 min ad higher speed until medium gluten development then place the dough in a good oiled container and ferment for 2 hours. Give the dough once during this time.

Folding: Flour your countertop and  put the dough on it. Flat the dough carefully to a square. Now fold the right and the left side to the middle, then from button and top, too. You can find a nice tutorial here.

After fermenting divide the dough into two equal parts. Preshape into a bowl. Rest for 45 min. Then form in a bread and place in brotforms seam side down. Proof for 90 min.

In the meantime heat baking stone in the oven to 250°C.

Bake the loaves on the hot stone for about 45 min with steam, until the crust is golden brown.

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11 thoughts on Rustic Whole Wheat Bread

  1. Ruth June 16th, 2010

    Du schreibst ‘Überschüssiges Wasser von der Haferflocken-Leinsamenmischung abgießen’. Wie setzt sich diese Mischung denn zusammen?
    Das Rezept hört sich ja sehr lecker an.

  2. Stefanie June 16th, 2010

    @ Ruth: Das hat man davon, wenn man die Rezeptbeschreibung vom letzen Mal kopiert und nicht mehr Korrektur liest. Die Haferflocken-Leinsamenmischung gibt es bei diesem Mehrkornbrot, das ist auch mit zwei Vorteigen und sehr lecker. Dieses Brot war ein ganz schlichtes ohne Körner.

  3. Ruth June 16th, 2010

    Oh vielen Dank für die schnelle Antwort.
    Dann werde ich mich mal am Wochenende über eines oder auch beide Rezepte hermachen.

  4. Liz June 18th, 2010

    Klingt sowas von lecker…. hier muss ich öfter mal Apptetitholen gehen… danke für den netten Kommentar in meinem Blog, das hat mich sehr gefreut 😉
    nette Grüße aus der Isarmetropole, Liz

  5. Ruth June 20th, 2010

    Ich habe heute das Vollkornbrot und das Mehrkornbrot gebacken und bin absolut begeistert. Diese Brote wird es bestimmt noch öfter geben.
    Liebe Grüße

  6. Peter October 26th, 2010

    Hallo Stefanie,
    nachdem das Toastbrot so toll ist, will ich mich an das Rustikale Vollkornbrot wagen. Wollen wir doch mal sehen was es wird.
    freundliche Grüße

  7. Jeremy March 11th, 2015

    I noticed that on the German recipe for this bread, you bake the bread at 220C, but the English recipe calls for 250C. Which do you think is better? I will probably use 250C, since I have had success with so many of your other bread recipes at that temperature. I just wondered. If it doesn’t work, then I guess I will try again!

    On a side note: Thanks very much for your blog and your recipes. My family, friends, and I are eating well, thanks to you!

    1. Stefanie March 11th, 2015

      @Jeremy: You are right, there was a typo in the German version! It should be 250°C! Thank you!
      And I’m happy, that you and your family and friends like the recipes!


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