I am Apt

Back into baking: a Hartog volkoren with seeds

Published on Mon May 06 2024 10:33:28 GMT+0000 (Coordinated Universal Time)

The bread

Two slices of the bread, showing the crumb


Ingredient Quantity (g) Baker's Percentage (%)
Water 360 72
Wholemeal flour 500 100
Seed mix 150 30
Oats for covering 15 3
Salt 5 1
Instant yeast 7 1.4


Step Time
Mix in mixer 10 mins
Bulk rise 45 mins
Proof 30 mins
Heat to 220Cº, bake at 200Cº 40 mins


  1. Crumb fell apart. Still very nice and very good after toasting.
  2. Should look at the open crumb one I baked, which had better results. Possible improvements are:
    • Longer bulks rise in two stages
    • Less seeds