Whole-Grain Bread: Quick & Homemade Recipe

As someone who adores both bread and potatoes, there’s nothing I prize more than a slice of hearty, whole-grain bread. Growing up in Germany, I was spoiled by the unparalleled quality of bread from local bakeries—something that seemed irreplaceable after I moved to California. The options at local stores just couldn’t compare, and the high prices only added to my disappointment.

However, about fifteen years ago, I stumbled upon a bread recipe that changed everything. Initially inspired by an online post, I’ve since spent years tweaking and perfecting this recipe to recapture the essence of my German childhood. Today, I’m excited to share the version I’ve perfected, which I bake one or two times a week, often doubling the batch. Since the onset of COVID-19, I’ve also embraced the simplicity of sourdough, adding another delicious staple to my baking repertoire.

Despite numerous attempts, the original post that ignited my passion for bread-making remains elusive, lost among countless other recipes online. Nevertheless, I’ve managed to create a loaf that not only satisfies my craving but also brings a piece of my heritage into my new home in California. Stay tuned for both my whole grain and sourdough recipes, along with tips on how you can recreate these delicious breads in your kitchen!

Print Recipe

Whole Grain German Bread

A quick and hearty bread, with simple ingredients

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Bread, Breakfast

Cuisine: German

Keyword: Fast, Quick, Simple

Servings: 1 loaf

Equipment

• Loaf Tin

Ingredients

• 500 ml water, luke warm
• 1 tbsp dry yeast
• 20 tsp salt
• 2 tsp balsamic vinegar
• 500 g Flour I like to include up to 20% rye flour, as well as some spelt and whole wheat flours
• 1-2 tbsp rolled oats optional
• 200 g sunflower seeds optional

Instructions

• Do NOT preheat the oven. The bread is placed into the cold oven.
• Combine the yeast with the warm water and stir. Then set aside until you have mixed up the dry ingredients.
• Line a loaf tin with baking paper and sprinkle some oats into the bottom.
• Then combine the rest of the ingredients (flours, salt, vinegar and seeds) in a mixing bowl. If you are mixing by hand, I prefer a wide and shallow bowl. If you use a hand-mixer, a tall bowl is easier to use and make sure the dough stays in the bowl. I have also successfully used a stand-mixer for this recipe, but it is not required.
• Add the water-yeast mixture into the flour mixture and stir until well combined. The dough will be rather sticky and wet. Carefully transfer the mixture into your prepared loaf tin.
• Sprinkle the rest of the oats on top of the loaf and immediately put it in the oven. Then set the oven to 425℉. After 55 minutes, take the bread out of the oven.
• Let it cool for a few minutes, then remove the loaf from the tin and set it on a rack to cool completely.