German Whole Grain Seeded Bread Recipe (Dunkles Körnerbrot)
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.
Servings: 1 large loaf
Calories: 4655kcal
Equipment
- Mixing Bowls For mixing your seed mix and bread dough.
- Stand Mixer with paddle attachment (this is a denser loaf and a paddle attachment works better to pick up the dough in the bowl)
- Loaf Pan Linking the ceramic pan I use for this recipe. See notes for measurements.
- Parchment Paper Optional. To remove the baked loaf more easily from your loaf pan.
- aluminum foil To cover your loaf during baking, helping to control color.
- Pastry Brush For brushing on water before baking.
- instant-read thermometer To test final temperature.
- cooling rack To let your loaf cool after baking.
- bread slicer I have this slicer at home and love it!
- bread box We have this bread box at home and I love the sleek look of it. It helps to keep bread tasting fresh for longer.
Ingredients
Seed mixture
- 100 grams sunflower seeds
- 100 grams pumpkin seeds
- 100 grams sesame seeds
- 100 grams flax seeds
- 100 grams oats
- 100 grams wheat germ
- 18 grams salt I use fine rock salt
- 600 grams water room temperature
Main dough
- 7 grams active dry yeast this yeast is closest to German yeast
- 180 grams water lukewarm
- 200 grams whole wheat flour
- 200 grams dark rye flour
- 30 grams avocado oil plus more for greasing the pan
- all-purpose flour for shaping; can use whole wheat flour instead
Instructions
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.100 grams sunflower seeds, 100 grams pumpkin seeds
- Add the sesame seeds, flax seeds, oats, wheat germ, salt and water.100 grams sesame seeds, 100 grams flax seeds, 100 grams oats, 100 grams wheat germ, 18 grams salt, 600 grams 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.7 grams active dry yeast, 180 grams 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.200 grams whole wheat flour, 200 grams dark rye flour, 30 grams 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.
Notes
- This recipe makes 1 large loaf in a 2-liter loaf pan.
- The tested pan has interior dimensions of about 10.31 x 4.33 x 3.15 inches / 26.2 x 11 x 8 centimeters.
- Baking time will vary depending on the size and material of your pan.
- Ceramic loaf pans usually need more time than metal loaf pans.
- The most reliable doneness test is an internal temperature of 205°F / 96°C.
- For the best texture, cool completely before slicing. Waiting until the next day gives even cleaner slices.
- Store covered at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 4655kcal | Carbohydrates: 500g | Protein: 174g | Fat: 247g | Saturated Fat: 31g | Polyunsaturated Fat: 111g | Monounsaturated Fat: 87g | Trans Fat: 0.1g | Sodium: 7877mg | Potassium: 5531mg | Fiber: 124g | Sugar: 10g | Vitamin A: 93IU | Vitamin C: 4mg | Calcium: 1591mg | Iron: 57mg