Best German Seed Bread, OVEN Version

5 from 3 votes

Prep Time25

Cook Time1

plus proofing time1 30

Total Time2 55

Course: Bread, Breakfast, Dinner

Cuisine: German

Diet: Low Salt, Vegetarian

Keyword: baking, Bread, vegan, vegetarian

Servings: loaf

Calories: 3019kcal

Author: Barbara

For best result: Measure all ingredients accurately, preferrable with a scale and metric measurements.
Fill the 500 ml Water into a large mixing bowl, then add the 4 Tbsp Balsamic Vinegar.
On top of that, add 160 g Rye Flour, 160 g Bread Flour, 280 g Spelt Flour.
Create a little space in the center of the flour and fill it with 11 g Yeast.
Do NOT add the salt and seeds, yet!
Mix with a kneading attachment of a mixer or by hand for about 8 minutes, then add 2 tsp Salt, 20 g Pumpkin Seeds, 50 g Sunflower Seeds, 50 g Flax Seeds knead for another two minutes.
Cover the bowl and place at a warm area in the room to proof for about 1 hour until the dough has significantly increased in size.
Give the dough a quick second knead and then fill it in a greased bread pan. Let proof again for about 30 minutes.
Do not preheat the oven. Set it to 200°C / 390°F and place the bread inside the oven. Bake for 1 hour.
Baking times might vary:
Ovens can be different and it might take longer or shorter than 1 hour. Your bread is ready when you knock on the bottom and it sounds hollow. You would have to remove it from the pan to check it this way.
Another way to check is measuring the temperature in the center with a thermometer. Poke into the center, the bread is ready if it has a temperature of 98 °C or 208°F.