During my move from Friedrichshafen to Köln/Cologne, I spent some time with friends in Munich and learned how to bake wholemeal bread. The ingredients are cheap to buy and the recipe is ridiculously easy to follow, even if you have no idea what the difference is between a sieve and a colander.
This homemade bread is named after the friend I stole the recipe from. You can bake two loaves from this and freeze them afterwards.
- Yeast (2 cubes)
- 150 millilitres (ml) water to mix in the yeast
- 100 grams hazelnuts
- 800g/1kg flour (wholemeal flour is best but plain flour also works; it’s just ‘unhealthy’)
- Sunflower seeds (salat kerne in deutsch)
- 150g oats (rolled oats if you know the difference, ‘normal porridge oats’ if you don’t)
- 50g all bran (or you can use more oats)
- 2 tablespoons (tbsp) of salt
- 3 tbsp of sugar
- 500 ml water for the dough
Put your breadmakers away, kids, you’ll only need your hands for this (and an electric mixer). Oh and two baking trays.
1. Preheat the oven to 220° Celsius. If you’ve got a fan oven, use the conventional setting. I think this means preheating at 20° less instead but don’t quote me on that, I’m just incompetent as you are.
2. Mix the yeast cubes, 150g water and sugar together in a bowl and let the mixture sit until it starts foaming. It should take about 10 minutes.
3. Combine the dry ingredients (flour, hazelnuts, oats, all bran, sunflower seeds and salt) with 500 ml of water. Add the yeast mixture. Use a electric mixer to knead the dough until it forms a sticky ball-like consistency. Add a little more water if the dough is too stiff. Careful not to put too many nuts and seeds in otherwise the dough won’t hold and it’ll fall apart.
4. Once you’ve got your sticky ball-like dough, punch it to remove air holes before separating it into two pieces.
5. Grease the baking trays with vegetable oil (pflanzenöl).
6. Roll the dough pieces into a sausage shape, place into the baking trays and let them sit in there to rise for about 15 minutes. Cover the baking trays with a tea towel. The longer you wait, the fluffier the bread will be but don’t leave it overnight; you don’t want some yeast yeti in your kitchen.
7. Bake in the oven for approximately 45 minutes until they are golden brown. Let them cool on a wire rack.
Et voila! You’ve got yourself two baked loaves of bread. Now go and feed the Five Thousand.