Dreikernebrot - German Rye and Grain Bread (#1522)
Breads German Breakfast Healthy
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- 1 1/2 cups Whole Wheat Flour plus 2 tablespoons
- 1/2 tsp Active Dry Yeast
- 1/2 cup Water plus 1 or 2 tablespoons
- 1 1/4 cups Whole Wheat Flour
- 1/4 tablespoons Rye Flour plus 2 tablespoons
- 1/2 Tbsp Ground Flax Seed
- 1/2 tsp Salt
- 1/2 cup Water plus 2 tablespoons
Next Day Dough
- 1/4 cup Whole Wheat Flour plus 2 tablespoons
- 1/4 cup Sesame Seeds plus 1 tablespoon
- 4 tablespoons Sunflower Seeds toasted, plus 1 tablespoon
- 4 tablespoons Pepitas (Pumpkin Seeds) toasted, plus 1 tablespoon
- 1/2 tsp Salt
- 2 1/4 tsp Active Dry Yeast
- 1 Tbsp Honey
- Start the starter and the overnight dough the evening before you make the bread.
- To make the starter:
- In a bowl, mix the flour, yeast and water until a dough ball forms.
- Knead for 5 minutes.
- The starter will rise slightly next day.
- Place the dough in a bowl coated with cooking spray, cover with a plastic wrap and chill in the refrigerate.
- To make the overnight dough:
- In a bowl, mix together flours, flax seed, salt and water until a soft dough forms.
- Wrap with a plastic wrap and let stay at room temperature overnight.
- To make the bread:
- Next day, take the starter out of the frige an hour before you start to make the bread.
- Cut the starter and overnight dough into several small pieces and put them together in a mixing bowl with an electric dough hook.
- Sprinkle 1/4 cup plus 2 tablespoons whole wheat flour over.
- Place the sesame, sunflower, pumpkin seeds, salt and yeast that's mixed with 1 tablespoon water.
- Knead all the ingredients together for about 8 minutes.
- Add a little more flour if the dough seems stick to the bowl.
- Transfer the dough into a large bowl coated with cooking spray.
- Allow the dough to rise at a warm place until doubled in volume, 1 to 2 hours, depending on how warm your place it.
- Either shape the dough into a round loaf, place it onto a cooking sheet; or place the dough into a greased loaf pan.
- Do not knead the dough again. Let it rise for another 1 to 2 hours until almost double.
- Preheat the oven to 500°f.
- If you are making a round loaf, slash the top about 1/4 inch deep to draw a cross.
- Pour 2 cups of boiling water into a separate loaf pan, and place into the oven, which makes steam during the baking.
- Put the bread into the oven.
- Turn oven down to 450°f after 10 minutes and bake for 38 minutes.
- Let cool in the cookie sheet or pan on a wire rack for about 10 minutes.
- Remove onto the wire rack and cool completely.
- Slice and serve.