German Bread (with photo)

[farfallina]

German Bread


Ingredients:

290g water
20g fresh yeast
10g honey
500g wholewheat flour
10g salt
15g extra virgin olive oil
15g sesam seeds
15g linseeds
15g sunflower seeds
15g pumpkin seeds

For the top some extra seeds mixture


Preparation:

    * Warm water for 1 minute at 37ºC on Speed 1
    * Add honey and fresh yeast. Mix for 4 seconds on Speed 4
    * Add flour, salt, oil and all the seeds. Knead for 4 minutes
    * Transfer it into an oiled bowl. Cover with plastic film and let it rise for 1-1.5 hour

    * Spread some seeds mixture on the worktop

    * Transfer the dough onto the seeds. Give it rectangular shape by rolling and coating with the seeds at the same time
    * Transfer it onto oven tray which is previously covered with baking paper
    * Make diagonal 1cm deep cuts on the top from both left and right sides as in the picture

    * Cover with a damp cloth and let it rise for 30-45 minutes
    * Bake it in preheated oven at 220ºC for 15 minutes. Then reduce the temperature to 180ºC and bake for 40-45 minutes
    * Remove it from the oven and let it cool down on the wire racks


Enjoy!


It's adapted with some changes from the "Pane Tedesco" recipe in "Tutta la Bontà del Pane" by Sara Papa


Photos: http://thermomixtarifdefterim.blogspot.com/2011/02/german-bread.html

   

[cookie1]

Farfallina this looks delicious.

[sue_h]

I can't wait to try this. I'm German and miss the wonderful bread you get over there. We have some great German bakers here, but it's so expensive. Definately on my list when YASI has passed through.

[farfallina]

well.. I haven't been to Germany and I don't know if this is the real deal but I got the recipe from a book and it is called as German bread. You can let us know if it is real German!

[Marilyn]

I made a version of this with 200g whole wheat, ground, and 300g bakers' flour (I'm going to try with more whole wheat, though).  I did the first rise in the thermomat and then put the dough into a bread tin.  The second rise took a long time, but it was a cold day.  I put it in the oven when it was almost at the top of the tin, at 200 degrees for 30 minutes (slightly too long).  I will keep revising it, but we think it's our favourite bread yet.  Thanks farfallina.

[JulieO]

This looks really lovely Farfalina, I will be trying this for sure.   

[farfallina]

Thank you for feedback Marilyn 

Julie I hope you like it too 

[EmeraldSue]

This bread has a lovely flavour and I will be making it again soon. I replaced 100g of the whole wheat flour with white bread flour and forgot to add the olive oil. It was cold here, and took longer to prove, so I had to be very, very patient. Unfortunately it got knocked as it was put in the oven and I saw it deflate in front of my eyes, so it's not as high as it could have been.

[Cornish Cream]

Even with your mishap ES it does looks good.There are certainly some more hidden gem of recipes here on the forum.

[cookie1]

I have to make some bread to take to lunch Wednesday so I think I will do this one. Thanks ES.

[EmeraldSue]

Can't wait to see your loaf Cookie.
I really like seedy loaves and am pleased with this recipe and am keen to do it again.

[cookie1]

Well it is out of the oven and looks good. Mine is higher and shorter than farfallina's. I think my slashes were rather deep too.

[Cornish Cream]

Looks superb Cookie

[Katiej]

Those loaves look terrific ES and Cookie.

[djinni373]

Those loaves look terrific ES and Cookie.

Sure do. This is my kind of bread and it is currently on its first rise. Can't wait to try it! Thank you for unearthing this one