Rachel Reed

Jana’s Whole-grain Bread (Vollkornbrot)

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German bread with seeds and carrots I am blessed with wonderful friends. Last weekend Jana swam over to Rancho Delicioso from the International Forestry Analog Network in Quepos and brought a traditional, delicious homemade German bread. We didn’t let her leave until she shared the recipe. And even then we tried to stop her! Buena onda

Ingredients:
500g whole wheat flour
250 milliliters water
2 tbsp active dry yeast
1 tbsp honey
3 tbsp olive oil
Dry rosemary, crumbled
Handful whole rolled oats
1 cup dinkel (spelt), either cooked for 20 mins or soaked overnight, then drain
1 tsp salt
1/2 cup sunflower seeds
1/4 cup flax seeds
1/4 cup sesame
1 carrot, shredded

Recipe:
Mix yeast and honey into 250ml of room temperature water until foamy (about 5 minutes). Meanwhile, mix flour, salt, oats, rosemary and seeds – reserve some seeds for top of bread. Then add carrots and dinkle. Finally add yeast water and olive oil. Kneed until dough no longer sticks at all. Let rise for one hour. Top with leftover seeds. Bake at 210 C for the first ten minutes, then to 185 C for another 30-45 minutes. Someday soon we can make it here using fresh rosemary, carrots and sunflower seeds from the farm.

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