Recipe by WendyinGermany
This is an authentic German bread recipe found on chefkoch.de. My husband, being German, finds North American bread recipes to "sweet" for sandwiches. This bread is very good and quite healthy. You can use either white flour, whole wheat, ry or whole grain. I prefer using whole grain. If you substitute rye flour you may have to use more yeast and the rising time for the bread will also be longer. Preparation time does not include the length of time for the bread to raise. This a simple recipe and good for beginners.
Top Review by Rinshinomori
I actually screwed up this recipe but somehow was able to correct it in the end. I did not read the recipe completely - bad me! I measured everything precisely using the digital scale. I used 20 grams of dry yeast because I was taught to use 1/2 of the weight of cake yeast when using dry yeast. That worked out fine, but the dough was quite wet and I had to add more flour to make it workable. This is where I did not read completely and if I read completely I would have realized that dough should not be wet bur normal type of bread dough. My dough was still wet even with the additional flour but I proceeded. I did add 1 1/2 tsp raw honey to the dough to up the taste of seeds a bit. The dough expanded normally, but since it was still wet when I try to form into a round dough, it just spread out too much and I decided to make it into a long rectangular bread using a bread pan instead to contain the dough from spreading out too much. The bread is more dense than normally found in the US, but worked great for sandwiches. Loved the taste and I think the addition of honey is good in this. Thank you for posting this wonderful and different recipe using buttermilk and seeds.
- 500 g flour
- 500 ml buttermilk
- 1 (40 g) fresh yeast cakes
- 1 teaspoon salt
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 50 g flax seeds
- 50 g sesame seeds
Directions See How It's Made
- Warm the buttermilk, add the yeast and let stand for 10 minutes.
- Mix together the flour and salt.
- Add the buttermilk/yeast mixture and the "seeds". Mix well. The dough should be elastic, but not sticky. If necessary add more flour or milk until it reaches the correct consistency.
- Knead dough 10 minutes. Cover with a cloth and leave it to rise until it doubles in a warm place.
- Form a round loaf from the dough. Place on a greased sheet, cover and let it rise another 30 minutes.
- During this time, preheat the oven to 250°C and place an ovenproof dish with boiling water on the bottom of the oven.
- Once the oven has reached the correct temperature, place the bread on the middle rack and bake for 10 minutes. Reduce heat to 200°C and bake for approximately 45 minutes.
- Remove bread from oven and brush with cold water to create a shiny crust.