One of the things I miss the most from Germany is the crunchy bread. Something with loads of seeds, a bit of weight to it and a proper crust! Occasionally you can find similar bread at a good Farmers Market or if you’re lucky enough to live in one of the big cities you might even have a talented baker around – those are usually pretty pricey though (but it’s worth it!). Your average Australian bread is white or wholemeal bread with the ‚ppppffffffftttttt‘ factor – there is nothing to it, you almost don’t need to chew it – it is so soft and fluffy – and it’s gone in a couple of bites. It’s perfect for those great sandwiches though.
Well, if you’re like me and you don’t have a nice baker handy (because I can’t wait til Sunday – that’s when the markets are on), here is your solution: The Crunchy German style bread. I call it German style bread as it has loads of seeds and a crunchy crust, but it’s not really a typical German bread. The advantage of this one, you don’t have to make a sourdough starter and you don’t have to wait around for the yeast to proof.
It’s for the hungry – the impatient! – and for bread lovers!
Crunchy bread – German style bread (prep time a few minutes, baking 50 min)
- 500 g plain flour ( I like to mix some rye flour in it)
- 1 sachet of dry yeast
- 450 ml lukewarm water
- 100 g sunflower seeds
- 50 g flax seeds
- 1 teaspoon of salt (German style measurement, just a spoon out of the drawer will do)
- 2 tablespoons of apple cider vinegar (or other)
You can leave the seeds out or use raisins, oats, nuts instead. We recently went to Switzerland and had the most delicious bread rolls with dates and walnuts, that might make a good mix in here, too. I’ll have to try it next time. If you bake it before me, please leave a comment how it turned out.
- Mix the flour with the yeast in a big bowl.
- Add your seeds and salt, then your lukewarm water and vinegar.
- Mix really really really well.
- Line your baking pan (cake tin) with baking paper or oil it. (I like to sprinkle the bottom with oats and coarse semolina.) Put the mixture in the pan (if you like sprinkle with oats/semolina). (Do not let it proof!)
- Put it in the cold oven and bake it 50 minutes at 170 degrees Celsius fan forced. Get the bread out of the pan and bake for another 10 minutes if necessary.
That’s it! Enjoy it while it’s warm! Nothing better than warm bread. I think you’re best of making two at a time, one for eating straight away and the other one for the next day 😉 .
Let me know how you go with it. The fresh crunchy bread with Nutella has helped me through homesickness over the last ten years, maybe it can help you through it, too!