Easy 9 Grain Walnut Bread with a Crispy Crust
German · Organized from the video by My German Recipes
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Ingredients
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Steps
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- 1
Combine the yeast with a little bit of the warm water and a little bit of the flour to activate.
- 2
Let the yeast mixture rest for a few minutes until bubbles appear on the surface.
- 3
In a large bowl, combine the whole wheat flour, the soaked and drained cracked cereals, the yeast mixture, and the remaining warm water. Knead the mixture for 9 minutes, adding salt during the process.
💡 The consistency should be a very wet dough or a very thick batter.
⏱ 9 minutes
- 4
Cover the dough and let it ferment for 45 to 60 minutes until it has roughly doubled in size.
⏱ 45 to 60 minutes
- 5
Gently knead the dough again and fold in the walnuts evenly throughout the mixture.
- 6
Transfer the dough into a baking pan and spread it out to the corners. Let it rise for about 15 minutes.
💡 If your pan needs greasing, do so before adding the dough.
⏱ 15 minutes
- 7
Preheat the oven to 200°C (400°F). Bake the bread in the pan for 60 minutes.
🔥 200°C⏱ 60 minutes
- 8
Remove the bread from the pan and bake for another 10 minutes without the pan to create a crisp crust.
💡 If you prefer a less crisp crust, omit the final 10 minutes of baking without the pan.
⏱ 10 minutes
Tips
- If you don't have cracked cereals, you can use pumpkin seeds or sunflower seeds instead.
- The dough is a very wet dough or a very thick batter.
- For a softer crust, skip the final 10 minutes of baking without the pan.
- This bread pairs well with cream cheese and jam or savory slices of salmon.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: My German Recipes on YouTube