Description
Traditional German bread recipe made with einkorn flour, whole grains, and nutrient-rich seeds. A dense, hearty loaf perfect for healthy eating.
Ingredients
4 1/2 cups einkorn flour
1/2 cup whole einkorn berries
1 3/4 cups cracked einkorn berries
1 cup whole flax seeds
1 1/2 cups sunflower seeds
1/4 cup sesame seeds
3 teaspoons salt
2 teaspoons dry active yeast
2 tablespoons sugar (optional)
2 cups lukewarm water
2 cups buttermilk (room temperature)
Rolled oats for sprinkling
Instructions
1. Dissolve the yeast and sugar in lukewarm water and let sit for 5–10 minutes until frothy.
2. In a large bowl, combine all dry ingredients.
3. Add yeast mixture, buttermilk, and remaining water. Mix well.
4. Knead using a dough hook for 10 minutes or stir vigorously by hand.
5. Transfer the dough to a non-reactive bowl and loosely cover. Let ferment at room temperature for 8–24 hours.
6. Preheat oven to 350°F. Grease a Pullman loaf pan generously with butter.
7. Scoop the thick batter into the pan and smooth the top. Sprinkle oats over the surface.
8. Bake for 100–120 minutes, or until internal temperature reaches 210°F.
9. Let cool in the pan for 5 minutes, then remove and cool completely on a wire rack.
10. Slice once fully cooled using a serrated knife or bread slicer.
Notes
You may use spelt, rye, or whole wheat flour as an alternative to einkorn.
Sourdough version: Omit yeast, add 200g active starter, reduce flour and water each by 100g.
Pre-soaking cracked and whole grains overnight helps with softening if your grains are older.
The long fermentation process increases flavor and improves digestibility.
This bread freezes well once sliced.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Method: Baking
- Cuisine: German