German Bread with Seeds and Nuts (Vegan)
Elements 2 cups dark rye flour 3 cups whole wheat flour 1 tsp. bread spice 1 tbsp. instant yeast 2 cups very warm water 1/3 cup olive oil 1/3 cup honey (for a vegan version use agave nectar) 2 tbsp. brown sugar or molasses 1 tbsp. apple cider vinegar 1 tbsp. salt 1 cup mixed seeds and/or nuts (i.e. pumpkin, sunflower e…
- 2 cups dark rye flour
- 3 cups whole wheat flour
- 1 tsp. bread spice
- 1 tbsp. instant yeast
- 2 cups very warm water
- 1/3 cup olive oil
- 1/3 cup honey (for a vegan version use agave nectar)
- 2 tbsp. brown sugar or molasses
- 1 tbsp. apple cider vinegar
- 1 tbsp. salt
- 1 cup mixed seeds and/or nuts (i.e. pumpkin, sunflower etc.)
- Add flour, bread spice and yeast to a large bowl and blend.
- Mix water, oil, honey, brown sugar or molasses, vinegar and salt.
- Gradually add the water mixture to the flour and knead on a medium low setting for about 5-10 min.
- Cover the dough and let it rise for about 20 - 30 minutes. The dough will NOT double in size.
- Add seeds/nuts and knead briefly into the dough.
- Knead briefly and shape to a ball.
- Add to a floured banneton or bowl and allow to rise for about 30 - 60 min.
- Preheat the oven to 450 Fahrenheit. Add a heatproof bowl of water.
- Turn dough out of the banneton on a parchment paper lined baking sheet and slash with a sharp knife.
- Bake for 10 - 15 min. on 450 F.
- Reduce to 350 and bake for additional 30 – 40 min.
- Add to a rack to cool completely.
Mix water, oil, honey, brown sugar or molasses, vinegar and salt. Gradually add the water mixture to the flour and knead on a medium low setting for about 5-10 min.
Cover the dough and let it rise for about 20 - 30 minutes. Add seeds/nuts and knead briefly into the dough.
Add to a floured banneton or bowl and allow to rise for about 30 - 60 min. Turn dough out of the banneton on a parchment paper lined baking sheet and slash with a sharp knife.
Reduce to 350 and bake for additional 30 – 40 min.
