Knight’s Bread “Götz von Berlichingen”

A few days ago Karin Anderson asked if I wanted to participate in her blog event “Ein Brot für Götz von Berlichingen“(eng. A Bread for Götz von Berlichingen). The reason for the event was an unfortunate breakfast on her last trip to Germany. Unfortunately, there is rather a lack of quality breakfast pastries (bread) in that cuisine so I liked the idea of creating a bread for Götz.

Since I’ve been writing about wholegrain breads in my latest entries, I wanted to make one for the Robin Hood of the Knights (it fits well to the time period). On my first try the crumb was too dry, thus for my second try attempted to improve the crumb with the addition of yogurt. 


Wholegrain sour:

  • 120g Medium Cracked Rye 
  • 100g Water
  •   20g Starter

Mix all ingredients for 7 minutes on slow.

TT: 24-25°C   RT: 15 hours   TA: 180


  • 80g Medium Cracked Rye
  • 80g hot water / 65°C

DT: 55-65°C   RT: 4-5 Hours   TA: 200

Main Dough:

  • 240g mature whole grain rye sourdough
  • 160g Scald
  • 450g Whole Wheat flour
  • 240g Water
  •   60g Yogurt
  •   14g Sea Salt
  •   10g Honey
  •     7g Yeast

Mix all ingredients slowly for 7 minutes and about 4 minutes on fast. The dough should be kneaded just until it starts to pull away from the bowl. After the dough begins to pull away from the bowl it should be mixed a further 30 seconds. If the dough is too stiff water should be added. 

After the dough is kneaded it is left to rest for 40 minutes and folded once during this time. Then the dough is divided into two equal-sized pieces, and formed into round loaves- see Video.

The round loaves are left to rest for 5 minutes, then sprayed with water and then rolled in a mix of sesame, oatmeal, sunflower seeds, and coarse cracked grain. The decorative seed mix can be made to your taste. 

The seed covered loaves are placed on a piece of square baking paper (20×20 cm). The baking paper makes for an easier transfer to the baking peel. The wholegrain loaves now should rise for 20-30 minutes with the right side up on the baking paper. 

Before scoring, the loaves are placed on a baking peel (a pan without edges also works). Cut with a razorblade three lines in the upper side. After scoring the loaves are placed in a preheated oven (250°C) directly on the baking stone. 

Bake with plenty of steam and only release after 7-8 minutes. 

Reduce the oven to 200°C and bake until well browned. The total baking time should be 45-50 minutes.