• Flour
  • Rye
  • Whole
  • Milk

Sechskorn Brot (6 Grain Bread)


  • Cooking Time:

  • Prep Time:

  • About:


  • 2 Large Loaves:

  • Soaker
  • 45 g Rye Flour
  • 45 g Whole Wheat Flour
  • 2 tbsp Barley
  • 2 tbsp Polenta
  • 2 tbsp Millet
  • 35 g Oats (quick or rolled)
  • 1 tbsp Flax Seed
  • 1 tbsp Sesame Seed
  • 1.5 tsp Salt
  • 15 tbsp Water
  • 1 tbsp Semolina (or cornmeal)
  • Sponge
  • 125 g Flour
  • .125 tsp Salt
  • .5 tsp Yeast (active dry)
  • 5 tbsp Water
  • 2 tsp Water
  • Sourdough Starter
  • 1 tbsp Milk
  • 1 tbsp Flour
  1. Directions:

  2. The day before you would like to make the bread:
  3. Mix ingredients for soaker. Mix ingredients for sponge. Mix ingredients for sourdough starter. Leave each of these in covered bowls at room temperature, overnight.
  4. Bread Baking Day Instructions:
  5. Final Dough Ingredients:
  6. -All of the soaker, sponge
  7. -410 g Flour
  8. -110 g Rye Flour
  9. -2 TL Yeast (active dry)
  10. -250 ml Water
  11. Melt yeast for final dough in small bowl with 1 cup of water for about 5 minutes. Mix soaker, sourdough starter, and sponge together. Dough should be firm, but tacky. Add more flour if necessary, 15 g at a time. Place in a bowl, coated with oil, covered. Let dough rise until double in size.
  12. Divide in half and shape into loaves. Sprinkle semolina (or cornmeal) on parchment paper lined baking pan or place directly on pizza stone.
  13. Preheat oven to 220 C (420 F). Bake bread for 20 minutes with pan of water inside oven, placing water pan in the shelf in oven below the bread. Reduce oven temperature to 190C (360F) after the first cooking time and continue to bake bread until fully cooked. (When it is done, it will sound hollow when tapped.) It is normal for this bread will take a long time to cook because of the moist grains inside.
  14. Let cool for 2 hours before slicing.