Whole grain bread with seeds and nuts
8 servings
60 minutes
Whole grain bread with seeds and nuts is a true culinary harmony of German cuisine. Inspired by baking traditions, it combines a rich nutty flavor with a delicate creamy texture. During preparation, the yeast dough is enriched with milk, honey, and nutmeg, creating depth of aroma. The addition of seeds and nuts gives it special crunchiness and nutrition, making this bread ideal for breakfasts and snacks. Its light sweetness is balanced by a soft salty note, while the golden crust adds contrast to each slice. This bread pairs excellently with butter, jams or aromatic cheeses. It’s not just baking; it’s a true gastronomic delight filled with the warmth of home comfort and the taste of old recipes.
1
We start by preparing the starter: mix all the yeast with warm (but not hot) milk, honey, and add a little flour; wait for 15 minutes.
- Dry yeast: 3 teaspoons
- Milk: 300 ml
- Honey: 2 tablespoons
- Whole grain (wholemeal) flour: 4 glasss
2
Add a mixture of nuts and seeds (leaving some for topping the bread; I left all the sesame and a bit of the others for decoration — I prefer toasted sesame over raw, but it's up to personal choice), very gradually add flour (as much as 'fits' into the dough until it can be lifted and held in hands all at once, but it still sticks to hands), a piece of butter, salt, and ground nutmeg.
- Walnuts: 3 tablespoons
- Pumpkin seeds: 2 tablespoons
- Sunflower seeds: 2 tablespoons
- Sesame seeds: 1 teaspoon
- Whole grain (wholemeal) flour: 4 glasss
- Butter: 25 g
- Salt: 1 teaspoon
- Ground nutmeg: pinch
3
Dust the surface of the table with flour and knead the dough until it becomes elastic and almost stops sticking to your hands (about 7-10 minutes), sprinkle with flour on top and let it rise in a warm place for about 2 hours: the dough should increase in volume by 2-3 times.
- Whole grain (wholemeal) flour: 4 glasss
4
Shape bricks, loaves, buns, etc. to taste; transfer to a baking sheet lined with parchment paper (keeping in mind that there will be a 2-3 times increase in volume) - do not grease or cover; wait for the volume to increase again.
- Whole grain (wholemeal) flour: 4 glasss
5
Preheat the oven to 180 degrees; lightly score the top of the loaves in several places, brush with milk, sprinkle with seeds — and place in the oven for 35-45 minutes (be sure to keep an eye on it, and depending on the type of oven, you may need to turn or change settings).
- Milk: 300 ml
- Sesame seeds: 1 teaspoon
6
It should be a wonderful fluffy and fragrant bread with a creamy-nutty flavor and a crispy crust — very nice naturally warm accompanied by butter!
- Butter: 25 g
