Whole Grain German Bread
A quick and hearty bread, with simple ingredients
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.