This is a perfectly balanced loaf of german whole grain bread. The soft textured crumb is dotted throughout with wholegrains and seeds and the crust is nice and crunchy. Its not as dense as some whole grain german breads and is good for savoury sandwiches as well as toast and jam. Like many whole grain bread recipes this makes a very healthy loaf. The whole wheat and rye grains increase the fibre content and the flax seeds and sunflower seeds provide a heart healthy dose of omega-3 fatty acids and vitamin E.
German whole grain bread recipe
Ingredients and method
30g wholewheat grains
30g whole rye grains
50g sunflower seeds
25g whole barley grains
30g flax seeds
250ml boiling water
Weigh the grains into a small saucepan, add the boiling water and bring to a boil. Reduce the heat and allow to gently simmer for 20 minutes. Then cover the pan, turn off the heat and leave to cool for at least 1 hour. The grains will further soften and absorb more water.
400g strong white flour (550)
the pre-soaked grains (above)
300ml water at 30-32 degrees
5g cocoa powder
5g instant yeast
~Dinkel flakes or rolled oats, to coat the final dough~
Mix all the ingredients and knead either by hand or with the dough hook of an electric mixer for 10 minutes. If the dough is too wet carefully add flour during the kneading to acheive a more manageable dough, however, adding too much will result in a heavy bread. Place the kneaded dough in a large bowl and leave to rest and rise for 1 hour. After the dough has doubled in volume, deflate it and leave to rest for a further 20 minutes.
Gently tip the dough out onto a floured work surface and form into a rectangular shape. Brush the surface with water and roll it through the dinkel flakes to coat the outside of the dough. Then place into a greased loaf tin. using a sharp serrated knife make a 0.5cm deep cut lenghtways down the centre of the loaf. Leave to proof for 45 minutes. Pre-heat your oven to 250 degrees and place a roasting tray of water on the oven floor for steam. Bake for 45-50 minutes, reducing the heat to 220 degrees after the first 10 minutes. Its important to allow this bread to completely cool before slicing.