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Schnelles Körnerbrot | Bake to the roots

Quick Seed Bread

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  • Author: Bake to the roots
  • Prep Time: 15m
  • Cook Time: 1h 05m
  • Total Time: 1h 20m
  • Yield: 1
  • Category: Bread
  • Cuisine: German


If you want some fresh bread in the morning, this one here is the bread to make: a delicious quick bread with loads of seeds.


17 fl. oz. (500ml) lukewarm water
1.5 oz. (42g) fresh yeast (bakers yeast)
2 tbsp. apple cider vinegar
2 2/3 cups (340g) spelt flour (Type 1050)
1 1/4 cups (160g) wholemeal wheat flour
2 tsp. salt
1.4 oz. (40g) golden flaxseeds
1.4 oz. (40g) sesame seeds
2.8 oz. (80g) sunflower seeds
1 oz. (30g) rolled oats
1-2 tbsp. vegetable oil for the baking tin
3-4 tbsp. seeds (flaxseeds, sesame, sunflower seeds & rolls oats)


1. Add the lukewarm water to a large bowl, add the fresh yeast and mix until the yeast dissolves.
2. Add the vinegar, the two flours, salt and the seeds to the bowl and mix for several minutes until the dough comes off the sides of the bowl. The dough will be still sticky, but that is ok.
3. Brush a loaf tin (about 9×5 inches) with the oil and sprinkle with the seeds (keep some to add them on top of the dough). Add the dough to the tin and sprinkle with the remaining seeds. Place in the cold oven and heat up to 390°F (200°C) – bake for about 60-65 minutes. Take the finished bread out of the oven and remove from the tin. Let cool down completely on a wire rack.


Enjoy baking!