Bread Blog

Hartog Volkoren with an Open Crumb

November 23, 2020

The crumb

The crust

Ingredient Quantity (g) Baker’s Percentage (%)
Water 350 70
Wholemeal flour 500 100
Dried active yeast 3 (half a sachet) 0.6
Salt (for dough) 7 1
Seed mix 75 15


Step Time
Bulk rise 1 30 mins
Bulk rise 2 60 mins
Proof 60 mins
Bake @ 210 ºC 45 mins


  1. One of the best crumbs from a Hartog break. Two bulk rises and longer proofing may be the key.
  2. Crust was a little bit burnt. I had just baked dinner in that oven beforehand, so likely that the oven was hotter than the thermostat said

Kyle Mathews

Written by Daniel Apt, who likes design, code and bread.
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