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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

German Style Wholegrain and Seed Bread Recipe

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This recipe for German Style Wholegrain and Seed Bread is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 c. water
1 T. yeast
2 T. honey
1/2 c. plain nonfat yogurt
1 c. bread flour
1/2 c. gluten flour
2 c. whole wheat flour
1/2 c. dry milk
1 tsp. salt
3/4 tsp cinnamon (optional)
1/3 to 1/2 cup assorted seeds - I generally use pumpkin, sunflower and flax.
Directions:
Directions:
Proof the yeast in water and honey for about 5 minutes. Mix in the yogurt. combine all of the dry ingredients, and mix in until too stiff for a regular beater. Knead in the rest of the dry ingredients, by hand or about 7 minutes by mixer.

Place in an oiled bowl and let rise for about an hour, until doubled. It will take longer in cold weather.

Punch down, shape into loaf, cover with a towel and let rise another hour.

Preheat oven to 350º during last 10 minutes of rising.

Bake at 350º for 30 minutes.

Bread machine option. You need a bread machine that will accommodate a pound and a half loaf. Decrease the whole wheat flour by 1/2 cup to 1 1/2 cups. Add liquid, then dry ingredients to bread machine, with yeast on the top. Process as dough cycle, then remove, punch down, shape loaf and continue as above.
Number Of Servings:
Number Of Servings:
1 loaf
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This is Mark's favorite bread. I've been making it as our family bread for over 3 years, with variations.

 

 

 

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