German Bread with Seeds and Nuts

29 Comments

  1. Do I need molasses in this recipe because in the ingredients section it doesn’t mention it but when I read the instructions it does mention molasses to be added. And if I need molasses how much ? Thanks

    1. Hi Gabor, thank you for catching that. The recipe asks for 2 tbsp. of brown sugar or molasses. I adjusted the recipe. I hope you will give it a try, it always turns out great.

    1. Hi Shahnon, I use a 9-inch banneton, that works for most recipes quite well.

  2. Danke für das Rezept! Ich lebe in Kalifornien und vermisse deutsches Brot! Ich werde versuchen es diese Woche zu backen 🙂

  3. What is the purpose of the bowl of water in the oven?
    Do I place the ball of dough into a particular baking dish or container?

    1. The bowl of water creates a light steam. This is important during the oven-spring period so that the surface of the loaf remains moist and expands.
      If you are having an oven with steam function, you can use this for about the first 15 min. and then shut it off if you like a crunchy crust like German bread usually has.
      You can place the bread directly on a with parchment paper lined baking sheet, no container needed.

    1. Hey Betsy, the recipe calls for 5 cups of flour in total and the rye flour usually needs more liquid. I made the bread a lot of times and it always turned out great. I am sorry to hear yours was to wet, but I can´t really explain why. Did you knead it long enough and added the liquid gradually? You can see in the video the consistency of the bread perhaps that helps and you can adjust the liquid.

  4. Thanks for the Recipe. It came out looking and tasting great. I ended up having to use the longer of the 2 times for rising and baking. Also your recipe calls for 1 Tbsp of Instant Yeast, the Red Star packets of Instant Yeast say they are only equivalent to 2 1/4 teaspoons of Instant Yeast, which is a little shy but seems to work without issue.

  5. Is it possible to include grams for ingredients for those of us who are using a digital scale? Thank you

  6. I followed this recipe with a couple of deviations, I proofed active dry yeast in the bowl with a little of the honey and kneaded by hand for about 5-6 min. since I don’t have a mixer and I enjoy kneading. It was a messy process, but in the end it was wonderful! Mine wasn’t quite as pretty because the flour didn’t stick much to my bowl, so it settled a bit at the bottom of the bowl, leaving big patches of flour on my bread but it didn’t affect the taste one bit! I’m at the beginner level in bread baking. I found this recipe to be easy. So far it’s my favorite recipe! Thank you.

    1. Thank you so much for the nice feedback. It´s wonderful that you liked the bread. I hope you will try out more of our bread recipes. I am always happy to help in case you run into questions.

  7. Charles Cox says:

    You call for 3 cups of wheat flour. Are you using all whole wheat or some bread or AP flour?

  8. I made the bread and followed the recipe to the letter. The bread came out looking perfect, but a little flat. However I was very disappointed with the taste of the bread. It is too sweet. I used 1/3 cup honey and 2 tbsp. molasses. The bread has a definite sweet taste to it. German bread is never sweet. I also found the bread to be sort of doughy, like it didn’t bake long enough. I added 10 min. to the baking time because after I pulled the bread out after the original baking time it didn’t sound hollow when I tapped the bottom. I might try again and cut back on the honey or the molasses. Do you have any other advise for me please. I can not find German bread where I live and I need for this recipe to work for me.

    1. Hi Renate, it is always difficult to say how long a bread needs to bake. Ovens vary a lot and it is also depending on your humidity, the flour you use and other factors. It is best to do the “tapping test” to find out if your bread is fully baked.

      The reason bread dough spreads out rather than rise up is likely because of weak gluten structure, underdeveloped surface tension during kneading.

      Regarding the sweetness it depends a lot on the seeds and nuts you take, it turns perfect out for me. The bread recipe is from a bakery from the Rhineland region, the addition of honey balances out the bitterness of the seeds, but you can adjust the sweetness to your liking.

      We have many more German bread recipes, perhaps the potato bread or the rye bread would be something you would like more.

Leave a Reply to C Zietz Cancel reply