German Seed Bread (Dreikernebrot)
This 100 percent whole wheat and German seed recipe uses the epoxy bread-making method that results in a dense, chewy bread.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- For Dough 1:
- 1 ¼cup/145 grams whole wheat flour
- Scant 1/2 cup/50 grams dark rye flour
- 2teaspoons ground flaxseed
- ⅜teaspoon salt
- ⅝cup water
- For Dough 2:
- 1 ⅝cup/193 grams whole wheat flour
- ¼teaspoon instant yeast
- ½cup water
- For Finishing Dough:
- 6tablespoons/46 grams whole wheat flour
- 5tablespoons sesame seeds
- 5tablespoons sunflower seeds (toasted)
- 5tablespoons pepitas (pumpkin seeds, toasted)
- ½teaspoon salt
- 2teaspoons instant yeast
- 1tablespoon honey