I am a German national, belonging to those folks that are known as the biggest bread-eaters on earth. We basically have bread with at least two meals per day. That is bread according to the German definition of bread.
For the past 5 years, I’ve been living in Dubai and in South Africa. The “breads” that are available here, are often not what a German would call a “bread”. They would be far too fluffy, too white, too sweet. The crust too thin and too hard, the inside too soft or not dense enough, the bread tasteless, the bread not edible after day one, I could go on forever…..

Baking bread is an art in itself that I have never even attempted. However, this bread recipe is really easy and quick AND fulfills a German’s requirements of a bread.


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GERMAN-STYLE WHOLEGRAIN BREAD

(Print Recipe)

500g whole wheat or whole spelt flour
1 tablespoon dry yeast
1 tablespoon salt
1 tablespoon bread spice* (optional)
50g linseed
50g sesame seeds
50g sunflower kernels
1 tablespoon apple cider (or other fruit) vinegar
450ml lukewarm water
*Bread Spice
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon ani seeds

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Mix all dry ingredients together in a bowl.
Add vinegar and the water to dry ingredients and stir thoroughly. Place the dough into a lightly buttered form and put into an COLD oven. Bake at 180 degrees Celsius for about 1 hour to 1 hour 15 min.
If you want the outside of the bread golden brown and crusty and the inside not too wet, take the bread out of the form after 30 minutes, and place the bread loaf on a grill in the oven for the remaining time.

Bread Spice
Grind the spices in a spice or coffee mill until finely ground. Store in airtight container.

4 Comments

  1. Hello, I’m just curious to know the purpose of adding yeast to the bread.. I suppose there is a bit of proofing in the time it takes for the oven to pre-heat, but is the effect not negligible? Is it a taste thing?

  2. I just made this bread and it’s fantastic. Reminds me of my travels throughout Germany this past spring. I will be making it often!

  3. Hello Anya, please help write us a guide to German breads. There is such an alarming variety and we don’t really know what to eat, when and with what. For instance, how does a non-German learn how to distinguish between a Vollkornbrot and a Roggenbrot at 50 yards? Is the Pumpernickel a distant or close relative?

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