100% rye-flour pan loaf (Vollkornbrot)
100% rye-flour pan loaf Vollkornbrot-style on sourdough opara, without wheat flour, scald, or malt.
- Until bake ends
- 49 h 55 min
- Until bake starts
- 48 h 40 min
- Yield
- 1 pan loaf (~880–920 g)
Personal picks
Favorite recipes
The loaves I come back to most often. Below: what they have in common, and three recipes for the next bake picked by the same traits.
5 recipes
What they share
Counted straight from the cards in the list: form, grain, dough character, and technique. Nothing is set by hand — add a loaf and the summary recounts itself.
- 4 of 5 pan loaves
- 4 of 5 rye and rye-wheat
- 4 of 5 with malt
- 4 of 5 lean
- 4 of 5 with a scald
- 3 of 5 sourdough
- 2 of 5 with bread spices
Part of the list is published in Russian only — the translated recipes are shown here.
The list
Borodinsky Sourdough Bread
Borodinsky scalded rye on rye sourdough, red malt, coriander, caraway, and mandatory crumb maturation.
- Until bake ends
- 51 h 5 min
- Until bake starts
- 49 h 40 min
- Yield
- 1 pan loaf (~1 kg)
Dark bread with 80% rye flour
High-rye bread: dark bread with 80% rye flour, a scald, Brotgewürz, and three-stage rye sourdough refreshment.
- Until bake ends
- 46 h 55 min
- Until bake starts
- 45 h 30 min
- Yield
- 1 pan loaf (~900 g)
Rye-wheat bread 60/40
The first rye-track lesson: a simple 60/40 rye-wheat control loaf on one rye starter, without malt, spices, or scald.
- Until bake ends
- 37 h 40 min
- Until bake starts
- 36 h 35 min
- Yield
- 1 pan loaf (~800–850 g)
One home-scale baguette on poolish
One large baguette-style loaf in a home oven — preshape, shaping, scoring, steam, and a thin crackly crust.
- Until bake ends
- 16 h 35 min
- Until bake starts
- 16 h
- Yield
- 1 large home baguette-batard (~620–650 g after baking)