Serves 8
60 min
German Sourdough Whole Grain Bread with Cracked Grains
Recipe GLPR361ed8b58c75b3
A hearty German-style sourdough loaf enriched with whole grains and seeds. Cracked Einkorn berries, flax, sunflower, and sesame seeds are bloomed in boiling water to develop texture and nutritional depth. The dough combines Einkorn and bread flour with a sourdough leaven and buttermilk for tangy complexity, rounded out with aromatic bread spices. Topped with rolled oats for rustic appeal and extra fiber.
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Ingredients
300 grams lightly cracked Einkorn berries
150 grams flax seeds
250 grams sunflower seeds
60 grams sesame seeds
500 grams boiling water
380 grams Einkorn flour
220 grams bread flour
20 grams salt
20 grams bread spices (cumin, fennel, and coriander)
380 grams lukewarm water
480 grams buttermilk
200 grams active sourdough leaven
butter for greasing loaf pans
rolled oats for topping
Directions
Combine the cracked Einkorn berries, flax seeds, sunflower seeds, and sesame seeds in a large bowl. Pour the boiling water over the seed mixture and let it soak for 15 minutes until the seeds are softened and the water is absorbed. This blooming process develops flavor and improves digestibility.
In a separate mixing bowl, combine the Einkorn flour, bread flour, salt, and bread spices. Mix thoroughly to distribute the spices evenly throughout the dry ingredients.
Add the lukewarm water, buttermilk, and active sourdough leaven to the flour mixture. Stir and fold together until all dry ingredients are fully incorporated and you have a shaggy dough.
Fold the cooled seed and grain mixture into the dough, incorporating it completely. The dough should be thick and rustic, with visible seeds and grain pieces throughout. Mix gently until the seed mixture is evenly distributed.
Preheat your oven to 450°F (230°C). Grease two loaf pans with butter.
Divide the dough evenly between the prepared loaf pans. Smooth the tops with a damp spatula. Sprinkle rolled oats generously over the surface of each loaf.
Bake the loaves for 40 to 45 minutes until the crust is deep golden brown and the internal temperature reaches 205°F (96°C) when measured with an instant-read thermometer at the center of the loaf. The loaves should sound hollow when tapped on the bottom.
Remove the loaves from the oven and turn them out onto a wire rack to cool completely before slicing. Cool for at least 30 minutes to allow the crumb to set properly.
