German Bread Recipe
A simple, hearty loaf filled with mixed seeds and finished with a crisp crust. Ideal for slicing fresh, serving alongside a meal or toasting the next day.
Ingredients
- 590ml lukewarm water
- 2 tsp active dry yeast
- 1 tbsp salt
- 1 tbsp honey
- 600g plain flour or wholemeal flour, or a mix of both
- 225g mixed seeds, such as sunflower, linseed, sesame and pumpkin seeds
Method
In a large bowl, combine the lukewarm water, yeast, salt and honey. Stir gently and leave for 5 to 10 minutes until slightly foamy.
In a separate bowl, mix the flour and seeds. Reserve a tablespoon of seeds if you would like to sprinkle some over the top.
Add the dry ingredients to the yeast mixture and stir until a thick, sticky dough forms.
Transfer the dough to a greased loaf tin or a baking paper-lined Dutch oven.
Place the loaf in a cold oven. Set the oven to 150°C and bake for 20 minutes. Increase the temperature to 200°C and bake for a further 35 minutes.
Leave the bread to cool in the tin for 10 minutes, then transfer to a wire rack and allow to cool completely.
Slice through the crisp crust with control using the WÜSTHOF Classic Precision Double-Serrated Bread Knife . The bread keeps well for several days and is excellent toasted.