Multi Grain Rolls or Vollkornbrötli

Lady (most of the time) Oreo and I


are back home from our hunting trip. Looking in the freezer my return was needed (and hopefully appreciated) because that thing was empty, not a single piece of bread to be seen. Luckily I brought a frozen loaf of my simple cabin bread with me, so the next morning sandwiches for my older son and my wife for their lunches were possible. As I will be busy the next couple of days I decided to simulate a small bakery day and try to process 9kg or 20lb dough at once. On the plan I put Cabin Bread, Zopf or Swiss Sunday Bread, Farmers Bread (Ruchbrot) and Multi Grain Rolls (Vollkorn Brötli). I started in that order as my calculation indicated that this would work with available space, bulk fermentation, proof and oven times. This morning I finished the Multi Grain Rolls as I retarded fermentation of the dough in the fridge, this retardation adds to the tremendous flavor of this rolls.





These rolls are the favorite of my wife and developing the formula took some time. I’m very happy with the result and I have to make sure there is always a batch in the freezer for Sylvia’s lunch sandwich. I also believe that the rye sourdough starter (St.Clair) I got from Mark Sinclair at the Back Home Bakery in Montana gave the rolls the additional flavor and that “something special”.

Listen how they are “singing” when they come out of the oven


And here you can find the formula, give it a try and leave some comment to let me know who it went.

Printable version as PDF file for your recipe folder: Multi Grain Rolls PDF

Printable version as XPS file for your recipe folder: Multi Grain Rolls XPS

Zip file to download spreadsheet: Multi Grain Rolls Zip

And here some tips on the process: The St.Clair Process

8 comments to Multi Grain Rolls or Vollkornbrötli

  • Thomas Weber

    Hey Anne,

    Sorry for my late reply, I’m travelling and had no access to the internet for a while. Can you send me the link from TFL so I know what you are looking for.


    Say hoi to your hubby!!

  • Anne


    I just saw beautiful pictures of your spelt multigrain boule on The Fresh Loaf, and was wondering if your recipe was available. I would love to try my hand at this for my Swiss husband. 🙂

    Thanks very much.


  • Thomas Weber

    Hey Susie,

    You also add to the starter all the multigrain mix and let it ferment, covered with plastic wrap, for 4 to 5 hours at around 70 F . As long as you are using my grain mix no soaker is needed. You will see that this starter will smell great and gives you an idea about the taste of the rolls. Marc’s multigrain bread has harder grains in it, like millet so a soaker is needed. I think my approach is easier and straight forward, the bread can be done within day and you are not at risk to forget to setup your soaker the night before.

    Depending on the setup of your computer it can happen that part of the picture is on a second page and of course this generates a header again. So your not missing anything.

    Depending on how much starter you are using a rye starter can impact the taste of the bred, but I believe only positively. Experiment and try it out. That’s all the fun.


  • Susie

    I’ve read the formula but I’m not quite sure how to process it. I’m still learning how to do all this. I’m combining the formula with the method and I believe this is what I should do.
    Mix the starter with all of the WWW, 1/3 of the yeast, and 40g of the rye starter , all the brown sugar, 1/2 of the water?
    AFter having made the Mark Sinclair whole grain breads, I’m assuming you make the soaker separately or does the soaker get put into the first combination?

    there shows a ‘page 2 ‘ on what I downloaded, but it either failed to load or the heading of “Thomnas Weber’s Bread Secrets’ will remain a ‘secret’. 🙂

    One more question on the rye starter…..does a rye starter significantly change the flavor of any bread? If it’s firmer, then perhaps – since I do like Rye – I should try using that in other recipes as well.


  • Thomas Weber

    Hey Susie,

    In my opinion rye starters are much stronger than the white ones, you also will see a big difference between a 100% rye starter and a white one, it is much firmer. You should not have any problems to convert your white starter
    into a rye starter the way you describe it. I would just start feeding it with rye instead of white flour. I also would use a 1:1:1 formula, e.g. 10g, starter, 10g rye flour and 10g water. probably after three or four turns you should have your rye starter. Make sure you keep a portion of your white starter.

    The rolls have also yeast in it so the rye starter is just one component but I believe it adds a lot of flavor.

    Let me know how it goes.


  • susie

    I don’t have a rye starter so can I gradually begin adding rye flour and water to my all white starter to convert it over? have you tried these with a white flour starter?

    I’ve been having issues with flat everything unless I use a stiff starter or greatly reduce the amount of water added to the final dough. you said you used a 100% hydration starter?


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