May 12, 2015

There is nothing like the smell of freshly baked bread floating around the house – the crackling sound when you take it out of the oven and it starts to cool – or the sound of the knife going right through the center for the first time. It makes you fell like home – wherever you are!
As an Austrian I think I will always prefer wholemeal bread to white one and I’m glad to have found such a delicious recipe. Most self-made wholemeal bread seems to be dense and tastes like chewing on straw.
The bread is actually super simple to make – but takes quite some waiting time in between. Still, give it a try – you will not be disappointed!


  • 2-3 tablespoons sourdough
  • 300g wholemeal rye flour
  • 300ml water [lukewarm]

_ mix sourdough with wholemeal rye flour and about 300ml lukewarm water in a bowl

_ cover and let rest overnight

  • 450g rye flour
  • 200ml water [lukewarm]
  • 4-5 tablespoons sunflower seeds
  • 1 tablespoon salt
  • 1 teaspoon dry yeast
  • butter [for the form]
  • 3 tablespoons poppy seeds
  • 3 tablespoons sesame

_ add rye flour, sunflower seeds, salt, 200ml water and yeast to the existing dough

_ knead well for a good 10 minutes [until you get an elastic, slightly sticky dough]

[if necessary add more water or flour]

_ cover and let the dough rest for about 2.5 hours [in a warm spot]


_ butter a loaf pan and sprinkle with poppy seeds and sesame


_ knead dough briefly again

_ carefully press the dough into the loaf pan

_ smooth and brush with a little water

_ sprinkle with poppy seeds and sesame

_ let rise for about 1 hour again [in a warm place]

_ preheat oven to 200 °C

_ bake on the middle rack for about 1 hour [with the seeds on top it will be hard to tell how brown the bread already is]


_ remove from the oven and leave to cool in the pan


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