German Bread with Seeds and Nuts (Vegan)

Method12 steps · about 2 hr 35 min

1. 1

   Step 1: Add flour, bread spice (1 tsp.) and yeast to a large bowl and blend.

   Uses 2 cups dark rye flour · 3 cups whole wheat flour · 1 tsp. bread spice · 1 tbsp. instant yeast

2. 2

   Step 2: Mix the warm water, olive oil (1/3 cup), agave nectar (⅓ cup), brown sugar or molasses (2 tbsp.), vinegar and salt (1 tbsp.).

   Uses 2 cups very warm water · 1/3 cup olive oil · ⅓ cup agave nectar (vegan variant; honey may be used for a non-vegan loaf) · 2 tbsp. brown sugar or molasses · 1 tbsp. apple cider vinegar · 1 tbsp. salt

3. 3

   Step 3: Gradually add the water mixture to the flour and knead on a medium low setting for about 5-10 min.

   Uses warm liquid mixture · flour spice and yeast mixture

4. 4

   Step 4: Cover the dough and let it rise for about 20 - 30 minutes. The dough will NOT double in size.

   First Rise · 30 minUses kneaded rye-wheat dough

5. 5

   Step 5: Add seeds/nuts and knead briefly into the dough.

   Uses 1 cup mixed seeds and/or nuts (i.e. pumpkin, sunflower etc.) · risen dough

6. 6

   Step 6: Knead briefly and shape to a ball.

   Uses seeded dough

7. 7

   Step 7: Add to a floured banneton or bowl and allow to rise for about 30 - 60 min.

   Second Rise · 60 minUses shaped seeded loaf · a little flour for dusting the banneton

8. 8

   Step 8: Preheat the oven to 450 Fahrenheit. Add a heatproof bowl of water.

9. 9

   Step 9: Turn dough out of the banneton on a parchment paper lined baking sheet and slash with a sharp knife.

   Uses proofed seeded loaf

10. 10

    Step 10: Bake for 10 - 15 min. on 450 F.

    Bake Hot · 15 minUses slashed loaf

11. 11

    Step 11: Reduce to 350 and bake for additional 30 – 40 min.

    Bake Lower · 40 minUses partly baked loaf

12. 12

    Step 12: Add to a rack to cool completely.

    Uses baked seeded bread