Homemade German Seeded Bread Recipe

Note: Begin the starters for this dough the night before you plan to bake it. Overnight fermentation gives the base of this bread an incomparably rich flavor.

Yield: 1 loaf

Instructions

Dough 1

In the bowl of an electric mixer fitted with the paddle attachment, mix all of the ingredients together until a ball of dough forms. Wrap in plastic wrap and set on a work surface at room temperature overnight.

Dough 2

Mix the ingredients together in the bowl of an electric mixer. Mix with the bread attachment for 2 minutes. Scrape down the sides of the bowl and mix again. The dough will be slightly loose and sticky. Transfer to a buttered bowl and cover with plastic wrap. Refrigerate overnight.

Combine the Doughs

The next day, remove dough 2 from the refrigerator and allow it to stand at room temperature for 1 hour.

Cut dough 1 into large cubes. Place in the bowl of an electric mixer fitted with the bread hook attachment. Pinch off pieces of dough 2 off and place in the bowl with dough 1.

Add 1 tablespoon of whole wheat flour. Add the sesame seeds and pumpkin seeds, along with the salt, yeast and honey. Knead on medium-low speed for 5 minutes.

Turn out the dough on a lightly floured board and knead together 2-3 times and shape into a ball.

Place the dough on a parchment-lined baking sheet and cover with a tea towel. Let rise in a warm place for 2 hours, or until doubled in size.

Preheat the oven to 500°F.

Using a bread lame or a new (unused) razor blade, cut the surface of the bread in a curved line about 1/4 inch deep.

Place an aluminum pan on the bottom rack of the oven. Fill with 2 cups of water. Place the bread inside the oven and bake for 10 minutes; reduce oven temperature to 450°F. Bake 30-40 more minutes, or until the internal temperature of the bread reaches 200°F.

Add Seed Coating

Remove the loaf from the oven and brush with egg; sprinkle on sesame seeds and pumpkin seeds (Image 1). Return to the oven and bake 5-7 minutes longer, or until the seeds are set (Image 2).

Serving Tips

Cool the loaf completely on a wire rack before slicing (Image 1), then use a serrated knife to slice thick slices of this chewy, hearty bread (Image 2). Bake up a loaf or two to accompany a charcuterie board as part of an Oktoberfest spread (Image 3). Also delicious: Serve slices of this bread smeared with salted butter and drizzled with wildflower honey (Image 4).