Franconian Breadcrust 90% Rye

A tribute to my place of birth, Nuremberg in Franconia - a 90% whole grain rye bread - hearth bread - with a rustic and tasty crust and juicy crumb. There are two versions, with spices and without - i prefer the version without spices, but in case you want to add some, just add crushed fennel seeds, cumin, anise and coriander seeds.
100% Whole Grain Bread, with 90% Whole Grain Rye and 10%
Whole Grain Wheat with the traditional franconian Crust -
Franconian Breadcrust
It is a 100% whole grain bread with 90% rye and 10% wheat. For this recipe, i sift out the bran after milling the rye grains and wheat grains. It gives the bread a more elegant touch - and i can use the bran for the muesli and granola bars. 
The bread is baked seam side up - this gives the traditional rustic crust as hearth bread.

It can be quite difficult to work with 90% whole grain rye, as it tends to run wide while baking. It can also be baked in a baking tin which gives additional volume as it helps to rise. To be on the safe side, it can also be splitted into small pieces of 500 grams.

Sourdough (refer to separate page for further instructions)
    • 500 g. Rye-Sourdough
    • 1 pm the day before baking day
      • 63 g. sourdough starter (can be rye or wheat, doesn't matter)
      • 32 g. Rye-Whole Grain Flour, sifted
      • 32 g. Water
      • let it rest at room temperature (20 to 24 degree)
    • 9 pm the day before baking day 
      • 127 g. of the refreshed starter from 1 pm 
      • 63 g. Rye-Whole Grain Flour, sifted 
      • 63 g. Water 
      • let it rest at room temperature (20 to 24 degree) 
    • Baking Day, 6 am 
      • 253 g. of the refreshed starter from the day before 
      • 125 g. Rye-Whole Grain Flour, sifted 
      • 125 g. Water 
      • let it again rest at room temperature until the starter is mature - this may take about 6 hours or more. You can do the float-test - therefore take on teaspoon of starter and put it in a glass of water. If it remains on the top then your starter is mature and you can us it for baking.
    • 250 g. Rye-Whole Grain Flour, sifted
    • 200 g. Water
    • mix flour and water and let it rest for minimum 3 hours or over night in the fridge - remove it some hours before baking
    • Sourdough
    • Preferment
    • Soaker
    • 400 g. Rye-Whole Grain Flour, sifted
    • 150 g. Water
    • 20 g. Salt
Stir together all ingredients except salt and kneed it for 10 minutes on low speed or 10 to 15 minutes by hand. Add salt and continue for 2 - 3 minutes.
Let it rest for 60 minutes at room temperature. Shape it as bowl and put it seem side down in a proofing basket or on baking linen. Let it finally rest for 60 minutes at room temperature. Bake it seem side up at 270 degree without steam in the first minutes (2 - 3 minutes). Reduce the heat to 250 degree and add steam. Release Steam after 10 Minutes and either shut off the oven or reduce it to 180 degree. Bake for about one hour.
The typical rye-crumb but soft and juicy with unbelievable rustic taste -
not only for savory breads - also for the famous rose hip jam
which is very common in franconia and it called "Hiffenmark" as the
Franconians have difficulties in spelling...
This recipe is forwarded to YeastSpotting


  1. I love it, Bernd! What a magnificent loaf. You have outdone yourself. The crust is to die for and the crumb is nice and airy. Hard to fathom it it a 100% whole grain bread. I too love rose hip jam on rye... A lovely contrast of flavors. Did you mill and sift the rye flour yourself?

  2. Hi MC, thanks for your kind comment - yes, i have milled and sifted the flour by myself and as i have learned from my visit to the mill last time - this is still whole grain as i can only remove the bran. Indeed, the 90% whole grain rye is difficult to work with - no gluten....
    But the taste is incomparable. From time to time i buy rye-bread in the bakery and when i made this bread i have made a second one, using regular dark rye flour. The difference is hugh! The flavor of the whole grain rye is much more complex - malty, full bodied, spicy, strong, balanced  but still cautious. I know that these king of rye bread are not that spectacular as the lighter wheat breads with the nice oven spring. But if you close your eyes and take a piece of this bread then it is true pleasure.

  3. Seit Jahren backe ich mein fraenkisches Roggen-Sauerteig-Holzofenbrot in Samaná (Dominikanische Republik). Hierzulande gibt es nirgends Roggenmehl zu kaufen, aber ich kann es ueber die USA beziehen, urspruenglich kommt es aber aus Deutschland.
    Es geht halt nix ueber "a guds Brot"....
    Viele Gruesse
    N & J