• Flour
  • Rye

Whole Grain Loaf Bread (Kastenbrot)

  • Cooking Time:

  • Prep Time:

  • About:

  • 1 Loaf:

  • 350 g Rye Flour
  • 75 g Oat Flakes (Quick)
  • 15 g Sesame Seeds
  • 15 g Pumpkin Seeds
  • 1 pack Seitenbacher Natural-Sourdough
  • .5 tsp Sugar
  • 1.5 tsp Yeast (active dry)
  • 1 tsp Salt
  • 400 ml Water
  1. Directions:

  2. Soften yeast in water. Add oats, sesame seeds, pumpkin seeds, sourdough, and sugar. Once yeast is dissolved, add salt and rye flour. Dough should be soft, but not too stiff! If not soft enough, add 50 ml of water at a time. Leave dough in a bowl, lightly oiled and covered until doubled in size.
  3. Preheat oven to 450 F (230 C). Lightly grease a loaf pan and place bread inside. Press dough inside, leaving it half full. Cover pan and let dough rise again until doubled in size. Cook bread for 50-60 minutes. Remove bread from oven just before finishing baking and sprinkle top with water. Cook for another 5 minutes. Bread is ready when it sounds hollow when tapped. Cool bread on a wire rack.