German Seeded Rye Bread / Kornbeißer Brot

A dense, seeded rye bread from Germany

Servings: 1 loaf

Author:

Prep Time
2 hours, 15 minutes

Cook Time
1 hour

German

seeds rye bread whole grain bread

🧂 Ingredients

1 Coarsely grind the rye berries.
2 Combine the boiling water and rye berries in a bowl and then cover and let rest
for one hour. The berries will absorb the liquid and become soft. If any liquid
remains after one hour, drain before combining with the rest of the ingredients.
3 Next add your yeast to a mixer, along with the lukewarm water and molasses. Stir
until yeast is dissolved. If using active dry yeast, let sit for 5 minutes until
yeast becomes foamy before adding in the other ingredients.
4 Add in the rye flour, soaked rye berries, salt, and mixed seeds. Using the dough
hook attachment of your mixer, mix on medium speed until well combined. Scrape
down the sides of the bowl as necessary.
5 Once the ingredients are well combined, mix on medium speed for 8 minutes.
6 Cover the bowl and place in a warm spot to rise. This will take about one hour,
possibly more or less depending on the temperature of your home.
7 While waiting for the dough to rise, oil the loaf pan and sprinkle with
old-fashioned rolled oats.
8 Once the dough has about doubled in size, pour into the prepared loaf pan. Using
a spatula, lightly press the dough into the pan until the dough is compact and
smooth on the surface.
9 Place on the bottom rack of a 240C/460F preheated oven for 10 minutes. Then
reduced the temperature to 200C/400F for 40-50 minutes until golden brown and
hollow when tapped. Let cool and then use a bread knife to slice and enjoy.