Cinzia from Cindystar asked us to bake Bread with seeds and flakes for Bread Baking Day. When my mum asked me for a recipe for “Weltmeister-Brot” (Champions Bread) I knew directly that this would be perfect for this theme.
It is not clear, why this bread is called champions bread. Some Bakers from the german island Sylt claim that they invented it, while others connect it with the swabian soccer player Klinsmann, who is a baker by trade. I can only tell you, that I ate both champions bread and rolls first as a child in the 90th during our family holiday in East Frisia.
I saw the champions bread either baked in a tin or formed as a batard, but I like the batard more. But the recipe would work in a tin, too.
I like the bread very much, with its light and soft crumb and a thick, crunchy crust covered with a lot of seeds. That’s a bread I like!
- 150g flour Type 550
- 105g Water
- 2g Salt
- 1g fresh yeast
- 200g Water
- 200g flour Type 550
- 5g Sourdough
- 100g rolled oats
- 50g flax seeds
- 50g Sesame
- 50g sunflower seeds
- 175g boiling Water
- Pâte fermentée
- 200g rye flour Type 1150
- 550g flour Type 550
- 375g Water
- 20g inaktive Maltextract
- 20g Butter
- 20g Salt
- 10g fresh yeast
- Poppy seeds
- Sunflower Seeds
Mix water, flour and starter for the sourdough and ferment for about 12 -16 hours at 25°C.
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.
Soak the seeds and flakes in boiling water for at least one hour
The next morning knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development. Now add the soaker and knead until incooperated.
Let rise for 1.5 hours
Divide the dough into two parts and form to two oval breads. Moisten the surface and cover the upper side with a mixture of sesame and poppy seeds and the botton with sunflower seeds. Place in two floured brotfroms.
Proof for 1 hour, heat the baking stone at 250°C in the meantime.
Prior to baking, place on a peel and cut lengthwise. Place the breads in the oven with steam. Turn the temperature back to 200°C after 10 min and bake the bread for another 45 min .
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.