R1-C3: 100% rye-flour pan loaf (Vollkornbrot)
Third lesson of the rye-flour track: 100% rye-flour pan loaf Vollkornbrot-style on sourdough opara, without wheat flour, scald, or malt.
Public bread recipe library
Bread Lab
Home bread recipes with precise formulas, versions, and baking conclusions. You can take a finished recipe and see how it changed from bake to bake.
Where to start
R2-C1: Borodinsky Sourdough Bread
Advanced regional rye-track lesson: Borodinsky scalded rye on rye sourdough, red malt, coriander, caraway, and mandatory crumb maturation.
A starting public recipe: formula, steps, and clear conclusions you can repeat at home.
- v3.8
- Updated May 20, 2026
- 88 h 35 min
- Total time
- 1 pan loaf (~1 kg)
- Yield
What to read
All recipes
Published recipes
R1-C4: rye with scald and red malt
Fourth lesson of the rye track: a rye-wheat 80/20 bread with a scald and red fermented malt on a sourdough opara, no spices apart from optional coriander.
S2-A1: Softness baseline
S2-A1: softness baseline. Advanced lesson of the soft wheat track.
Method
Why it is useful
Finished recipe, no guessing
Ingredients, timing, and yield are recorded so the bread can be repeated.
The research is visible
Recipes keep versions: what changed, which problem was addressed, and what conclusion followed.
Subscribe and AI index
Publications are available through RSS, and key pages are described for AI agents.
Research layer
Deeper: diary and data
For readers interested in the research layer, there is a working diary and a machine-readable index. It will hold raw observations, baking problems, fixes, and links to versions.
The journal will grow as bakes are published.