At a Glance
Vollkornbrot with amaranth is a traditional whole-grain rye sourdough: dense, moist crumb with nutty amaranth for texture and nutrition. Long, cool fermentation develops flavor and reduces perceived sourness while improving digestibility [1][2].
Not suitable if:
- • You need a very open, airy crumb → try a mixed-flour loaf instead
- • You don't have an active rye starter → create a rye starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Banneton Proofing Basket
Shapes the dense loaf and helps with seam placement
Dutch Oven
Creates consistent steam and oven spring for rye loaves
Dough Scraper
Helps handle sticky whole-grain rye dough
Bread Lame
For controlled scoring of dense loaves
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Ingredients
Weigh all ingredients on a kitchen scale. Whole-grain rye absorbs water differently than wheat; grams are critical for repeatable results [1][2].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Medium rye flour | 600g | 75% | Whole-grain / Type 1150 style rye |
| Whole wheat flour | 100g | 12% | Adds minor gluten support and flavor |
| Toasted amaranth | 80g | 10% | Toast dry in a pan until aromatic |
| Water | 480g | 60% | Adjust slightly for humidity; rye needs less free water than wheat doughs |
| Active rye starter | 150g | 18.75% | Fully active, preferably refreshed 6-12h before use |
| Salt | 14g | 1.75% | Enhances structure and flavor |
Schedule
Traditional (cool ferment)
Develop deep flavor with overnight cold proof
Weekday (fridge overnight)
Mix in the evening, bake next day
💡 Tips
- If fermentation runs fast, cold retard in fridge to preserve flavor and make timing manageable [1].
- Shaped loaves keep up to 48 hours in the fridge before baking if needed [2].
Step by Step
Autolyse / Mix
Combine rye and whole wheat flours with water in a large mixing bowl. Let rest 20–30 minutes to hydrate. After autolyse, add starter and salt and mix with a dough scraper until homogeneous — rye dough won't develop gluten like wheat, so mixing focuses on even hydration [1][2].
⏱ 20-30 minutes
Incorporate amaranth
Fold in toasted amaranth with wet hands or scraper until distributed. Toasting amaranth first intensifies flavor and prevents sogginess in the crumb.
⏱ 5 minutes
Bulk fermentation
Cover bowl. Ferment at 68–72°F (20–22°C) until dough has risen noticeably (~30–50% increase); timing varies with starter strength [1].
⏱ 4-6 hours (variable)
Shape
Turn dough onto a generously floured surface using a dough scraper. Shape gently into an oblong or round loaf — do not degas aggressively. Place seam-side up into a floured banneton or lined basket.
⏱ 10 minutes
Final proof (retard recommended)
Cover and proof at room temperature for 1–2 hours until lightly risen, then refrigerate 12–18 hours. Cold proof deepens flavor and firms the dough for better scoring [2].
⏱ 1-2 hours room + 12–18 hours fridge
Bake
Preheat oven to 480°F/250°C with your Dutch oven inside for at least 30 min. Turn loaf onto parchment paper, score with a bread lame, place into Dutch oven, cover. Bake 15 min covered, then reduce to 400°F/200°C and bake 40–50 min uncovered until deep brown.
⏱ 55–70 minutes
Cool
Remove loaf with oven mitts and cool completely on a rack. Cooling for at least 2 hours sets the crumb; cutting too soon yields a gummy texture [1][2].
⏱ 2+ hours
Tips & Variations
Variations
Honey & seeds
Add 1 tbsp honey and 50g mixed seeds
→ Slight sweetness and extra crunch
Sourdough-autolyzed amaranth
Soak amaranth in part of the water and ferment briefly before mixing
→ Softer texture and more integrated flavor
Lower hydration
Reduce water by 20–30g
→ Easier handling in warm kitchens
Pro Tips
- 💡 Measure ingredients on a kitchen scale — eyeballing whole-grain flours causes variability [1].
- 💡 Use a dough scraper to turn and shape sticky rye dough without tearing.
- 💡 Score shallowly on dense loaves to avoid collapsing; a bread lame offers control.
Common Issues
If things go wrong, check these common problems and fixes:
Storage
Bread box/bread bag
5-7 days
Store cut side down or wrapped in linen to keep crust
Paper bag then cloth
3-5 days
Avoid plastic at room temp to prevent sogginess
Freezing
3 months
Slice before freezing; toast slices from frozen
⚠️ Don't store in the fridge — cool storage accelerates staling due to starch retrogradation [1][2].