Make This German Seed Bread Recipe (2024)

FAQs

What's so special about German bread? ›

German bread is unlike any other bread known to Europe. It is dark, chewy and dense, composed mainly of whole grains, such as rye, spelt, and millet. Wheat is taking a back-seat compared to other countries, where it is the dominant grain, resulting in lighter, whiter and starchier (and less healthy) bread types.

There are so many seeds and grains that work well as bread toppers. A few more of my favorites include raw sunflower seeds, pumpkin seeds, amaranth, millet, and even flaked barley.

The Seeded Batch loaf is no exception. With a sensational five seed combination of linseed, millet, poppy, sunflower, and sesame seeds it's absolutely delicious! When toasting, toast to a light golden brown.

German bread and baked goods

According to the German Bread Institute, over 3,000 different types of bread and other baked goods are sold in Germany every day. This breadth of choice is world-beating, and has been recognised as part of Germany's intangible cultural heritage since 2014.

Fünfkornbrot (five grain bread) is the healthiest bread in your bread basket. It is made of five kinds of grains, namely wheat, rye, barley, oats and maize.

The most popular type of German bread can vary depending on the region and personal preferences. However, some of the most beloved breads in Germany include Roggenbrot, a sourdough rye bread, and Weißbrot, a classic white loaf bread.

You can soak seeds overnight, strain them, and add them to a bread dough during mixing (easiest) or during an early round of stretching and folding the dough (better gluten development).

An important factor to this dough is the need to pre-soak the toasted seeds before adding them to the dough to prevent the seeds from absorbing all the water in the dough. I usually soak the seeds in about 5% extra water right when I start with autolyse.

Anything that can be used in cooking can easily be added to bread dough. The main reason for soaking grains and seeds is to make them palatable. Imagine biting down on a piece of barley. It would most likely break your tooth.

Product Description. A scrumptious blend of seeds including toasted brown linseeds, toasted sunflower, pumpkin, golden linseeds, millet and poppy seeds giving an unmistakeable flavour and texture.

Are seed breads healthy? ›

Seeded Bread

They pack a lot of nutrients, including fiber, protein, healthy fats, vitamins, minerals and antioxidants, into a tiny package. They've also been shown to help lower cholesterol, and play a role in combating diabetes and cancer, per a 2022 review in Molecules.

Those white spots are mold… it usually means that the bread bag, or whatever container you store the bread in, was not properly sealed and this allowed mold to grow on the bread.

The Ovelgönne bread roll is the remaining part of a bread roll originating from the Pre-Roman Iron Age of Northern Europe, which was found in 1952 during archaeological excavations in a loam mine in the Buxtehude district Ovelgönne in Lower Saxony, Germany.

Pumpernickel is often considered a bit healthier, more nutrient-dense bread option compared to many rye varieties (since the bran and germ provide some great fiber, protein, and micronutrients).

"Brötchen" ("Brot" is German for bread, the -"chen" is a diminutive suffix) are a staple all over the German-speaking world, but the word used to order the crusty rolls at the bakery counter vary greatly.

Regarding bread, German cuisine is more varied than that of either Eastern or Western Europe. Most German breads are made with sourdough. Most breads contain both wheat and rye flour (hence Mischbrot, mixed bread), and often also wholemeal and whole seeds such as linseed, sunflower seed, or pumpkin seed (Vollkornbrot).

Bread in Germany, on the other hand, contains less additives and preservatives due to age-old baking traditions, strict food laws and rigorous quality standards for bakers. The USA has liberal laws for the application of pesticides.

German bread tastes different than American bread due to a variety of factors, including: Flour: German bread is typically made from a variety of whole-grain flours, which gives it a dense and hearty texture, while American bread is often made from refined flours, which makes it lighter and softer in texture.

Since wheat does not grow well in much of Germany, traditional German breads use grains, such as rye and spelt, that tended to thrive better, producing breads like Roggenbrot (rye) and Volkornbrot (whole-grain).