Since coming back to the United States after studying abroad, I have missed the bread-filled lunches I had with my host family. I tried buying bread at the grocery store but it just didn’t add up to the seed-filled bread I learned to love in Europe. Thankfully, a friend in Germany sent me a bread recipe to try and it was just what I was looking for! I also love this bread because all the seeds give it protein. Depending on what types of seeds you use, one slice can have over 6 grams of protein!
The recipe is below, but here are some more helpful hints to make this delicious bread:
- Be sure to pay close attention to the measurements. Since the recipe is from Europe, all measurements are in weight (grams) so you will need a small kitchen scale to make it.
- As for the ingredients, I found everything I needed at Whole Foods. The trickiest one to find was the fresh yeast, but a Whole Foods employee knew exactly what I needed when I asked. It comes in a small cube in the refrigerator section.
- As the recipe says, I used an electric mixer but you can also mix the ingredients with a spatula. Either way you mix it, the dough should be slightly thicker than cookie dough but still sticky and wet.
- You can bake the dough as soon as you are done mixing. No need to wait for it to rise!
Enjoy the bread fresh for 3 days or freeze some to eat later! I like mine with honey as a sweet snack, but it is also good for making sandwiches.