German Seed Bread
I make this bread twice a year. Four loaves sliced and in the freezer last me a few months. I love that this bread goes in line with seed cycling. The texture is dense and hearty and feels cozy and nourishing. Every time I make this bread it feels like I'm sharing an important part of my life.
My German Seed Bread is an all rounder for me.
This bread was inspired by my time in Germany. It pairs so well with my olive and snap pea salad or simple butter and jam.
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Ingredients
- Flour
- Steel-cut oats
- Rolled oats
- Pumpkin seeds
- Whole flax seeds
- Sunflower seeds
- Sesame seeds
- Salt
- Dry active yeast
- Sugar or honey
- Water
- Milk of choice
See recipe card for quantities.
Instructions
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- Dissolve yeast and sugar in warm water. Let it get foamy (5-10 min).
- Mix dry ingredients in a big bowl. Add yeast mixture + milk.
- Cover and let rise overnight (8 hours).
- Preheat oven to 350°F and Scoop dough into a buttered 13x4x4 pan. Sprinkle with seeds or oats.
5. Bake 100-120 minutes (until center reaches 210°F). Let cool completely before slicing.
6. Eat a loaf that week and then slice and freeze the rest.
Substitutions
If you're into seed cycling here's your chance to play.
- There are plenty of seeds in this, but if you want to change the loaf to have mostly seeds that fit certain parts of your cycle you can do that. The seeds are interchangeable. Meaning if you want more pumpkin seed add more and subtract from another seed.
- Vegan or no milk at home? Just add the same amount of water or use a milk alternative. I've had success with both.
Equipment
- Bread pans
- Thermometer
- Mixing bowl
Storage
Like I said, I save this bread for up to 6 months sliced and in the freezer. Right now I'm using freezer bags
If I plan to eat this in one week I just leave it wrapped in a towel on my counter.
Top Tip
Slice after the bread is cooled. If you're saving in the freezer or eating that week, I still slice it just the same. This is a HEARTY bread and does get hard to cut. Slicing makes it easy to grab and toast.
Related
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Pairing
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Ingredients
Equipment
Method
- Dissolve yeast and sugar in warm water. Let it get foamy (5-10 min).2 teaspoon dry active yeast, 2 tablespoon sugar or honey, 3 cups lukewarm water
- Mix dry ingredients in a big bowl.4½ cups flour, 1¾ cups steel-cut oats, ½ cup rolled oats, ½ cup pumpkin seeds, 1 cup whole flax seeds, 1 cup sunflower seeds, ¼ cup sesame seeds, 3 teaspoon salt
- Add yeast mixture + milk.2 cups milk of choice
- Cover and let rise overnight (at least 8 hours but i go up to 24 hours).
- Preheat oven to 350°F.
- Scoop dough into a buttered or sprayed 13x4x4 pan. Sprinkle with seeds or oats.spray or butter for pan prepping, sprinkle of extra seeds rolled oats
- Bake 100-120 minutes (until center reaches 210°F). Let cool completely before slicing.
- I slice, freeze, and savor it for months.
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