It’s been a while, but finally, I got some time to make bread again! Yay! It’s been way too long. Why? Well… mostly because I am not a patient bread baker. Bread often needs a lot of time to make and »ain’t nobody got that time« ;) Well, sometimes I do, but I actually prefer bread recipes that can be done in a shorter amount of time – for example, this delicious Simple & Easy Whole Grain Bread. It’s really good but does not need two days to end up on your plate.
I have to admit – good bread needs time. Not always though. There are some speedy recipes that are also good – perfect if you do not have that much time at hand. All you have to do is mix the ingredients, knead well and then let it rise. Good fresh yeast is the key here. There is not much that can go wrong actually.
You have to make sure the dough gets enough water though, so the dough does not get too tough, but that is not that difficult. Depending on the brand of flour you are using you might need some more or less water. But if you’ve made bread dough (or any other dough) before, you should know when the amount is right. You want a relatively soft but not sticky dough. That’s all. ;)
I used different kinds of seeds for this bread – sesame seeds, sunflower seeds, flaxseeds and spelt flakes. Everything I had in my cabinets. If you want to use other seeds or types of grains do so. Just make sure if you use seeds/grains that absorb a lot of liquid to let them soak for 1-2 hours in advance so you don’t end up with a loaf of dry bread.
If you own a bread baking stone (aka. pizza stone) you can use that in your oven. In the recipe, I mention to heat up the oven with the baking sheet – what works as well. If you get a nice heat from the bottom, the crust of the bread will normally turn out much nicer. ;)
INGREDIENTS / ZUTATEN
0.35 oz. (10g) fresh yeast
13 fl.oz. (385ml) lukewarm water (plus more if needed)
17.6 oz. (500g) bread flour*
4.4 oz. (125g) wholemeal spelt flour*
1 1/2 tsp. salt
1/2 tsp. sugar
3.5 oz. (100g) flaxseed*
2.5 oz. (70g) sunflower seeds*
1.8 oz. (50g) sesame seeds*
1.8 oz. (50g) spelt flakes* (or rolled oats)
1/4 Würfel (10g) frische Hefe
385ml lauwarmes Wasser (plus ggf. etwas mehr)
500g Mehl (Type 550)*
125g Dinkelvollkornmehl*
1 1/2 TL Salz
1/2 TL Zucker
100g Leinsamen*
70g Sonnenblumenkerne*
50g Sesam*
50g Dinkelflocken* (oder Haferflocken)
Notes
When using seeds in your kitchen, you have to make sure to store them properly – most of the time you will not be able to use the whole package you bought all at once. Some time ago I decided to fill seeds, nuts, and flours into well-closing containers as soon as they enter my kitchen. Like the ones you can see in the pictures above – they are containers from keeeper.com* and are called »bruni« and »antonio«. I like the names. ;)
Well… unfortunately, it happened several times already that the packages from the supermarket were contaminated with bugs that did spread all over the kitchen and got into everything that was not stored properly. So really use containers like that if you want to avoid having bugs eating all of your food. I showed you already some of the keeeper products here – if you want to know more about the brand and the »kitchen kollection« check out their website.
DIRECTIONS / ZUBEREITUNG
1. Crumble the fresh yeast and add mix with the lukewarm water until dissolved completely. Add the two flours, salt, and sugar to a large bowl and mix until well combined. Add the yeast water mix and knead until you get a nice smooth dough. If the dough seems too tough, add some more water. Add the all the seeds and fold in until well distributed within the dough. Cover the bowl and let the dough rise in a warm place for 1 – 1 1/2 hours until doubled in size.
2. Preheat the oven to 450°F (230°C) – leave a baking sheet in the oven as well to heat up too. Place the dough on a floured surface, knock out the air and shape into an oval loaf. If you have a bread baking basked you can use that. Place the loaf seam side up in the floured basket or seam side down on a piece of baking parchment. Cover and let rise another 20-30 minutes.
3. If you used a basket, remove the loaf and place seam side down on a piece of baking parchment. Use a sharp knife and cut the top of the loaf several times. Brush with some water and dust with some flour. Pull the loaf with the baking parchment onto the hot baking sheet and bake in the oven for about 10 minutes. Reduce the heat to 390°F (180°C) and bake another 35-40 minutes until the bread has a nice color and sounds hollow if you knock on the bottom. Take out of the oven and let cool down completely on a wire rack.
1. Die Hefe in das lauwarme Wasser bröckeln und darin auflösen. Die beiden Mehlsorten mit dem Salz und Zucker in einer großen Schüssel vermischen und dann das Hefewasser dazugeben und alles zu einem glatten Teig verkneten. Sollte der Teig zu fest wirken, noch etwas Wasser dazugeben und einarbeiten. Die Leinsamen, Sonnenblumenkerne, Besam und Dinkelflocken (oder Haferflocken) dazugeben und unterkneten. Den Teig abdecken und für etwa 1 – 1 1/2 Stunden an einem warmen Ort gehen lassen, bis sich das Volumen in etwa verdoppelt hat.
2. Den Ofen auf 230°C (450°F) mit einem Backblech zusammen vorheizen. Den Teig auf einer bemehlten Fläche einmal kurz boxen, damit Luft entweichen kann und dann zu einem länglichen Laib formen. Wer ein Gärkörbchen hat, kann den Teig da reinlegen (vorher mit Mehl ausstauben, Teigschluss nach oben) – alle anderen setzen den Teig auf ein Stück Backpapier (Teigschluss nach unten), decken ihn mit einem Küchentuch ab und lassen ihn noch einmal 20-30 Minuten gehen.
3. Wer ein Gärkörbchen benutzt, stürzt den Teig jetzt auf ein Stück Backpapier (Teischuss nach unten). Teig mehrmals einritzen, mit Wasser bepinseln und etwas Mehl bestäuben, dann mit dem Backpapier auf das heiße Backblech ziehen und für etwa 10 Minuten backen. Die Ofentemperatur dann auf 200°C (390°F) reduzieren und das Brot weitere 35-40 Minuten backen, bis es eine schöne Kruste bekommen hat und hohl klingt, wenn man auf die Unterseite klopft. Aus dem Ofen holen und auf einem Gitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Simple Whole Grain Bread
- Prep Time: 00:20
- Cook Time: 00:50
- Total Time: 02:30
- Yield: 1 1x
- Category: Bread
- Method: -
- Cuisine: Germany
- Diet: Vegan
Description
Simple and easy bread with loads of seeds – it needs some time to rest, but it’s definitely worth the waiting. ;)
Ingredients
0.35 oz. (10g) fresh yeast
13 fl.oz. (385ml) lukewarm water (plus more if needed)
17.6 oz. (500g) bread flour*
4.4 oz. (125g) wholemeal spelt flour*
1 1/2 tsp. salt
1/2 tsp. sugar
3.5 oz. (100g) flaxseed*
2.5 oz. (70g) sunflower seeds*
1.8 oz. (50g) sesame seeds*
1.8 oz. (50g) spelt flakes* (or rolled oats)
Instructions
1. Crumble the fresh yeast and mix it with the lukewarm water until dissolved completely. Add the two flours, salt, and sugar to a large bowl and mix until well combined. Add the yeast water mix and knead until you get a nice smooth dough. If the dough seems too tough, add some more water. Add all the seeds and fold in until well distributed within the dough. Cover the bowl and let the dough rise in a warm place for 1–1 1/2 hours until doubled in size.
2. Preheat the oven to 230°C (450°F) – leave a baking sheet in the oven as well to heat up too. Place the dough on a floured surface, knock out the air and shape it into an oval loaf. If you have a bread baking basket, you can use that. Place the loaf seam side up in the floured basket or seam side down on a piece of baking parchment. Cover and let rise another 20-30 minutes.
3. If you used a basket, remove the loaf and place seam side down on a piece of baking parchment. Use a sharp knife and cut the top of the loaf several times. Brush with some water and dust with some flour. Pull the loaf with the baking parchment onto the hot baking sheet and bake in the oven for about 10 minutes. Reduce the heat to 180°C (390°F) and bake another 35-40 minutes until the bread has a nice color and sounds hollow if you knock on the bottom. Take it out of the oven and let it cool down completely on a wire rack.
Notes
Enjoy baking!
*I have partnered with keeeper to bring you this delicious bread. That’s why I have to declare this here in Germany as advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody. :)
