This is a German recipe for making wholemeal seeded bread. You can add whatever seeds you like but I love this combination of sunflower and pumpkin seeds!
Germany is known for its bread and there is so much variety! The Germans are definitely more adventurous when it comes to bread, using many different types of flour (wholemeal, rye, spelt, etc.), sourdough and they often incorporate lots of different seeds!
I really miss the German “Vollkornbrot” (wholemeal bread), which is why I thought it was high time I started making my own!
I find it extremely difficult to buy “proper”, wholemeal bread in the UK. In most shops, all you can get is toast bread or white baps… And they just do not fill me up. The only supermarkets in which I have managed to find half-decent bread in the UK is in Morrisons (they offer some really good pumpernickel bread in their bakery section) or Lidl (they sell German rye or sunflower seed bread).
If you are currently a university student, don´t forget to check out my student guide to food shopping!
This wholemeal seeded bread is made with a mix of (mainly) wholemeal and strong white bread flour (Type 00). I added sunflower and pumpkin seeds to the bread, but feel free to add whichever kind you like!
The wholemeal seeded bread is really quick and easy to make. Hands-on time is probably not more than 10-15 minutes. The bread proves for about 40 minutes and bakes for 50-60 minutes. In that time, however, you can go and get on with the rest of your day whilst you are waiting!
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Leave the bread to cool completely on a wire rack before serving, as it will make it a lot easier to cut the bread into slices.
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This wholemeal seeded bread will last for up to a week if you wrap it in tin foil. After a few days though, it will probably taste better if toasted. Otherwise, it may be a bit dry.
This wholemeal seeded bread can be served with anything…
Why not serve your homemade wholemeal seeded bread with a lovely bowl of soup? You could try making this yummy lentil and carrot soup to go with it! The bread is also great for making sandwiches to take to school, work or university! I love spreading soft cheese over them and topping the sandwich with sliced red pepper, cucumber or tomato.
Toasting this bread before melting butter and jam on top is also amazing!
Basically – this wholemeal seeded bread is just great!
For more bread recipes, check out the baking section of my blog!
If you are wanting to try some other traditional German bakes, why not challenge yourself and make this Black Forest Gâteau or German Baked Cheesecake?
For more cooking recipes click here.
Homemade Wholemeal Seeded Bread | German Vollkornbrot
Recipe
Ingredients:
- 400g plain wholemeal flour
- 100g strong white bread flour
- 1tsp caster sugar
- 7g fast-action dried yeast
- 450ml lukewarm water
- 50g sunflower seeds
- 50g pumpkin seeds, plus extra for sprinkling on top
- 2 tsp salt
- 1 tbsp white balsamic vinegar (or any other vinegar)
YOU WILL ALSO NEED:
- 1.5 litre loaf tin
Method:
- First, weigh the two types of flour into a large bowl and mix until combined.
- Next, take a measuring jug and fill it with 450ml of lukewarm water. Stir in the caster sugar and yeast until dissolved. Then add three heaped tablespoons of the flour and mix.
- Cover and leave to stand for about 10 minutes to activate the yeast.
- In the meantime, lightly grease the loaf tin. Take a long strip of baking paper and place it across the bottom of the tin, so that it hangs over the shorter edges. That will make it easier to lift the bread out of its tin later.
- After the 10-minute wait, add the salt, vinegar, and seeds to the flour. Then add the water and yeast mix from the measuring jug to the bowl.
- Knead the dough with the dough hook attachment of an electric whisk for a few minutes. The mixture will be quite wet.
- Transfer the bread mix to your prepared loaf tin. Cover with a dish towel and leave to rise in a warm place for about 40 minutes.
- Preheat the oven to 200°C.
- Sprinkle some more pumpkin or sunflower seeds over the bread.
- Bake in the preheated oven for about 50 minutes. Then remove the loaf from its tin; simply lift it out by pulling the strips of baking paper upwards at both ends. Return to the oven for about 10 minutes.
You can tell if the bread is ready if it sounds hollow when you tap it from below. If it is not yet ready, bake it for a little longer. - Leave your wholemeal seeded bread cool completely on a wire rack before serving. The bread will be a lot easier to cut once cooled.
Serve with a warm bowl of soup or use it to make a yummy open-top sandwich!
