German Whole Grain Seeded Bread Recipe (Dunkles Körnerbrot)

Name: German Whole Grain Seeded Bread Recipe (Dunkles Körnerbrot)
Prep time: 35 min
Cook time: 80 min
Total time: 115 min
Yield: 1
Cuisine: German
Ingredients: Kretschmer Wheat Germ, Original Toasted; Good Sense Sunflower Kernels, Roasted & Salted; Bob's Red Mill Flour, Whole Wheat; Chosen Foods 100% Pure Avocado Oil; Good Sense Organic Pumpkin Seeds, Pepitas, Roasted & Salted; Bob's Red Mill Dark Rye Flour; McCormick® Sesame Seed; O Organics Oats, Organic, Old Fashioned, Family Size; Talking Rain AQA Water, 9.5 pH; Morton Iodized Salt, 26 Ounce; Gold Medal All Purpose Flour with Resealable Bag; SIGNATURE SELECTS Yeast, Active Dry; O Organics Flaxseeds, Organic, Brown

Serves 1

35 mins prep

80 mins cook

930 mins Resting Time

1045 mins total

This German whole grain seeded bread recipe, also known as Dunkles Körnerbrot, is a hearty loaf-pan bread made with whole wheat flour, dark rye flour, toasted seeds, oats, and wheat germ. It is dense, moist, nutty, and perfect for Abendbrot, open-faced sandwiches, breakfast, or simply with butter.

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Prepare the seed mixture

Add the sunflower seeds and pumpkin seeds to a medium pan. Dry roast over medium heat until they are starting to brown and smell nutty. Then transfer the toasted seeds to a large mixing bowl.

oz sunflower seeds

oz pumpkin seeds

Add the sesame seeds, flax seeds, oats, wheat germ, salt and water.

oz sesame seeds

oz flax seeds

oz oats

oz wheat germ

oz salt

oz water

Stir to combine, cover airtight, and refrigerate for 8 to 10 hours.

Make the dough

Whisk together the dry yeast and lukewarm water in a small bowl. Let sit until bubbly, about 5 minutes.

oz active dry yeast

oz water

Add the whole wheat flour, dark rye flour, avocado oil, yeast mixture, and soaked seed mixture to the bowl of a stand mixer.

Note for seed mixture: After soaking, do not drain the mixture. Add the soaked seed mixture, including any remaining water, to the dough.

oz whole wheat flour

oz dark rye flour

oz avocado oil

Using the paddle attachment, mix on low speed until no dry spots remain, about 5 minutes. Pick up any bits and pieces at the bottom of the bowl using a rubber spatula and briefly run the paddle again.

Cover the bowl airtight and refrigerate for 12 to 18 hours.

Prepare the loaf pan

Lightly rub the inside of a 2-liter loaf pan with avocado oil. Prepare the loaf pan

Shape the loaf

Generously dust your countertop with all-purpose flour. Remove the dough from the bowl and place it on the floured surface.

all-purpose flour

Dust the top of the dough with more flour. Slightly flatten the dough with your palms, then roll it into a log.

Push the sides and ends together as needed so the dough fits into your loaf pan. Place the shaped loaf into the prepared pan.

You should just have a minimal amount of room to the top. The dough won't rise much during baking, so this is encouraged.

Cover with a clean kitchen towel and let rest at room temperature for 90 minutes. The loaf should expand slightly, but not dramatically.

Bake the bread

In the meantime, preheat the oven to 350°F / 175°C.

When your oven is preheated, brush the top of the loaf with water and cover the loaf pan with aluminum foil.

Bake on the middle rack for 30 minutes.

Remove the foil and continue baking until the internal temperature reaches 205°F / 96°C, about 50 to 75 more minutes.

Remove the bread from the oven and let it sit in the loaf pan for 5 minutes. Then lift the bread out of the pan and transfer it to a wire cooling rack.

Let cool for at least 2 hours before removing the paper and slicing the loaf. I like it even better the next day.

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