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German Brown Bread Recipe
Ingrédients
- 20 fl oz lukewarm water (approx. 2½ cups)
- 2 tsp active dry yeast
- 1 tbsp salt
- 1 tbsp honey
- 5 cups all-purpose or whole wheat flour (or a mix of both)
- 1½ cups mixed seeds (e.g., sunflower, flax, sesame, pumpkin)
Directions
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In a large bowl, combine the lukewarm water, yeast, salt, and honey. Stir gently and let sit for 5–10 minutes until slightly foamy. In a separate bowl, mix the flour and seeds. (Reserve a tablespoon of seeds if you’d like to sprinkle some on top.)
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Add the dry ingredients to the yeast mixture and stir until a thick, sticky dough forms. Transfer the dough to a greased loaf pan or a parchment-lined Dutch oven.
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Place the pan in a cold oven. Bake for 20 minutes at 300°F (150°C), then increase the heat and bake for another 35 minutes at 400°F (200°C).
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Easily slice through your crusty loaf with the Classic Precision Double-Serrated Bread Knife. Keeps well for several days and is excellent toasted.
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