As someone who grew up in Germany, bread has always been an integral part of my life. German bread, with its hearty, flavourful and wholesome qualities, is truly unmatched. When I first moved abroad, I quickly realised how much I missed the comforting taste of a good loaf of bread. The local options just didn’t compare to the rich, dense textures and flavours I was used to.
This longing for a taste of home inspired me to start baking my own bread. What began as a necessity soon turned into a passion. Through trial and error, I perfected my go-to German bread recipe, which has now become a staple in my kitchen. Made with rye, wholemeal or spelt flour and packed with nutritious seeds, this bread brings a slice of Germany to wherever in the world I find myself living.
The process of baking bread from scratch not only fills our home with the irresistible aroma of freshly baked bread but also reconnects me with my roots. It’s a way of preserving a cherished tradition and sharing it with my friends and family.
Ingredients & instructions:
- 500g spelt flour
- 15g salt
- 7g dry yeast
- 5g bread seasoning
- 70g sesame seeds
- 70g sunflower seeds
- 70g pumpkin seeds
- 15g caraway seeds (whole, not ground)
- 500ml tepid water
Get baking:
- Mix all dry ingredients
- Knead in water (by hand or stand mixer)
- Cover dough and let rise for 30min
- Preheat oven to 190 degrees celsius, line baking tin with non-stick paper & put a pot with water into the oven (bottom shelf)
- Add dough and bake for 75 min (leave the pot of water inside the oven)
Love baking bread? Click here for some more ideas.
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