Transitional German-style many-seed bread

Transitional German-style many-seed bread (Kirk McKoy / Los Angeles Times / August 27, 2012)


German-style many-seed bread

Total time: 1 1/2 hours, plus rising and cooling times

Servings: Makes 1 loaf (about 12 servings)

Note: Adapted from "Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor" by Peter Reinhart. Specialty flours are available at select well-stocked markets, health food, cooking and baking supply stores, as well as online.


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1 1/3 cups (6 ounces) whole wheat flour

1/4 cup plus 3 tablespoons (2 ounces) rye flour

2 1/4 teaspoons (0.25 ounce) flaxseeds, ground or whole

1/2 teaspoon (0.14 ounce) salt

3/4 cup (6 ounces) water

In the bowl of a stand mixer, or in a medium bowl, mix together the wheat and rye flours, flaxseeds, salt and water until all of the flour is hydrated and the ingredients form a ball of dough. If working with a stand mixer, transfer the ingredients to a medium bowl. Cover the bowl loosely with plastic wrap and leave at room temperature for 12 to 24 hours.


1 3/4 cups (8 ounces) bread flour or high-gluten flour

1/4 teaspoon (0.03 ounce) instant yeast

1/2 cup plus 2 tablespoons (5 ounces) water

In the bowl of a stand mixer, or in a medium bowl, mix together the flour, yeast and water to form a ball of dough. Using wet hands, knead the dough in the bowl for 2 minutes to make sure all of the ingredients are evenly distributed and the flour is fully hydrated. The dough should feel very tacky. Set the dough aside to rest for 5 minutes, then knead it again for 1 minute. The dough will become smoother but will still be tacky. Transfer the dough to a clean bowl, cover tightly with plastic wrap and refrigerate for at least 8 hours.

Bread assembly