German Brown Bread Recipe

Directions

1. In a large bowl, combine the lukewarm water, yeast, salt, and honey. Stir gently and let sit for 5–10 minutes until slightly foamy. In a separate bowl, mix the flour and seeds. (Reserve a tablespoon of seeds if you’d like to sprinkle some on top.)

2. Add the dry ingredients to the yeast mixture and stir until a thick, sticky dough forms. Transfer the dough to a greased loaf pan or a parchment-lined Dutch oven.

3. Place the pan in a cold oven. Bake for 20 minutes at 300°F (150°C), then increase the heat and bake for another 35 minutes at 400°F (200°C).

4. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Easily slice through your crusty loaf with the Classic Precision Double-Serrated Bread Knife. Keeps well for several days and is excellent toasted.