Looking for a bread recipe full of wholesome goodness? This loaf of brown seeded wholemeal bread is bursting with healthy seeds and kernels. Great for using up the various bits and pieces you might have waiting in your store cupboard!
Combine these ingredients in a medium bowl, cover and keep at room temperature for approx. 16 hours.
40g flax seeds (golden or brown)
Combine in a small bowl and cover for approx. 16 hours.
Day 2 – Prepare the toasted seeds & dough
Prepare the toasted seed mix
3 tbsp sunflower seeds
3 tbsp pumpkin seeds
2 tbsp sesame seeds
You can replace some of the above and mix in some rolled oats or poppy seeds or even some chopped nuts, whatever you have available or feel like.
Place the seeds in a frying pan (no oil!) and toast the mixed seeds for about 10 minutes, stirring frequently, then leave to cool. (Alternatively, you can toast the seed mix in the oven at 150°C).
Prepare the main dough
300g sourdough from day 1
Flaxseed soaker from day 1
Toasted seed mix (as per the above)
600g wholemeal flour (wheat or spelt)
Combine the sourdough, flaxseed soaker, wholemeal flour, water and salt in a large bowl, then knead for 10 minutes. It’s important to get the consistency of the dough right, so make sure it’s not too dry and not too wet. Add some more water if the dough is hard to knead. If in doubt – wetter is better!
Add in the toasted seed mix until evenly distributed.
Cover and leave to rest in a warm place for ½ hour.
Butter a lidded pullman loaf tin, then move the dough from the bowl into the tin. Squash the dough in quite firmly and evenly.
Cover the tin with the lid and place in the fridge overnight or approx. 12 – 16 hours.
Day 3 – Bake
Take the pullman loaf tin out of the fridge and preheat the oven to 190°C for 20 minutes.
Brush the top of the dough with water and sprinkle some more sunflower seeds on top.
Bake at 190°C for 1 hour. Remove the bread from the tin approx. 15 minutes before the hour is up and put back into the oven – the bread will get a much better crust that way.
Remove from the loaf pan, wrap in a clean kitchen towel and leave to cool on a wire rack.
At home in Austria for the week, I was keen to bake some traditional Austrian Schwarzbrot (black bread) with my family. It was a good team effort! My grandmother provided the recipe for Hausbrot, my mum prepared the rye sourdough and got the various ingredients ready and I did the dough work.
There are many different recipes for Austrian Hausbrot (‘bread of the house’) but all of them have the following ingredients in common –
A variety of flours whereby rye flour is always used but usually mixed with wheat or spelt flour
Typically, proving baskets/bannetons (called Simperl or Gärkörbchen in German) made of cane or rattan are used to rest and prove the bread and mould its final shape. These bread baskets come in round or oval shapes and different sizes. Proving baskets are perfect for soft and loose doughs and give your bread loaves uniform-ish shapes.
Hausbrot Austrian Schwarzbrot Recipe
A true taste of Austria, try this Austrian bread recipe (my grandmother’s authentic family recipe) with a creamy Austrian potato soup or hearty Goulash soup.
Prepare the sourdough and preferment in two separate bowls and cover. Keep at room temperature for about 16-24 hours.
Combine 500g of the sourdough (the rest goes back into the fridge for your next bake), the preferment, plain flour, rye flour, salt, yeast, fennel seeds and Austrian bread spices to make a soft dough.
Knead for approx. 10 minutes. The dough will be quite sticky due to the high rye flour content in this recipe but should be manageable.
Shape the dough into a ball and place it into a bowl, cover and keep at room temperature until it has doubled in size (approximately 1 to 2 hours depending on the temperature of the room).
Prepare the proving basket by lightly dusting it with flour. If you don’t have such bread baskets to hand, you can also use a bowl lined with a kitchen towel and flour. This technique will support the shape of the dough and will ultimately avoid that the dough flattens when it expands.
Give the dough another quick knead and form a loaf.
Cover the dough surface with flour (I tend to do this on a floured work surface and with floury hands) and place it in the proving basket.
Leave to rest for another 2 hours or so for the bread’s final prove. Again, this may take longer depending on your room temperature.
20 minutes before baking, preheat the oven to 250°C. If you have a La Cloche baking dome, preheat this in the oven from cold at the same time. If you don’t have a baking dome, preheat a baking tray.
Turn out the loaf from the proving basket onto the hot baking dome plate or baking tray (line the tray with baking parchment first).