GERMAN VOLLKORNBROT (WHOLE GRAIN BREAD)

GERMAN VOLLKORNBROT (WHOLE GRAIN BREAD)

from helloani.com
10 min
24 servings

This German Vollkornbrot (Whole Grain Bread) is loaded with healthy grains and seeds and it is great with butter, jam, cheese and cold cuts.

Ingredients

  • 2 cups water (lukewarm)
  • 2 tsp dry active yeast
  • 2 1/2 cups bread flour (substitute with Spelt, or Einkorn flour)
  • 1 1/3 cup rolled oats
  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • 1/3 cup sesame seeds
  • 1/3 cup flax seeds
  • 1/3 cup hemp seeds
  • 2 tsp salt
  • 2 tbsp apple cider vinegar
  • 2 tbsp rolled oats for sprinkling on top of bread

Directions

  1. 1

    1. Dissolve yeast into lukewarm water. Lightly grease a loaf pan with butter, and dust with flour.2. To a large bowl add the flour, salt, and all seeds. Mix, then add the yeast water and the apple cider vinegar. If you have an electric stand mixer with a dough hook attachment, that will work great. If not, using your hands will work just fine. Knead the dough for about 3 minutes – the dough will be quite wet. Then transfer the dough to the prepared loaf pan and sprinkle with the remaining 2 tablespoons of rolled oats, pressing them down slightly. Allow the dough to rest for about 30 minutes at room temperature. Meanwhile, turn on the oven to 400 °F (200 °C) 3. Bake the loaf for about 50 minutes, then take the finished bread out of the oven and bake for another 10 minutes without the loaf pan.Allow the bread to cool completely before slicing.