German Bread
A hearty loaf with deep flavor and texture, perfect for sandwiches or slathering with butter.
Ingredients
Main Ingredients
- 2 cups whole wheat flour
- 1 cup rye flour
- 1.5 cups all-purpose flour
- 1.75 cups warm water (about 110°F/43°C) Ensure water is warm but not scalding.
- 1 packet active dry yeast (2¼ tsp)
- 2 Tbsp honey
- 1.5 tsp salt
- 0.5 cup sunflower seeds
- 0.5 cup pumpkin seeds
- to taste caraway seeds (optional) For added flavor.
Instructions
Preparation
- In a large mixing bowl, combine warm water and honey. Sprinkle the active dry yeast over the surface and let it sit for about 5–10 minutes until frothy.
- Add whole wheat flour, rye flour, all-purpose flour, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms; incorporate seeds as you mix.
- Transfer the dough onto a lightly floured surface and knead for about 10–15 minutes until smooth and elastic.
- Place the kneaded dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour until doubled in size.
- After rising, punch down the dough to release air and knead gently for a few seconds. Shape it into a loaf or divide into portions for rolls.
Baking
- Preheat your oven to 375°F (190°C). Place the shaped dough onto a baking sheet lined with parchment paper, cover, and let rise again for about 30 minutes.
- Once the dough has puffed up, optionally sprinkle some caraway seeds on top before baking. Bake for about 45 minutes until the crust is deep brown and sounds hollow when tapped.
- Cool the bread on a wire rack before slicing.
Notes
Make sure your water isn’t too hot and allow the bread to cool completely before slicing for better texture. Experiment with different seeds or grains for unique flavors. Store in a paper bag or wrap tightly and freeze for longer storage.