📝 About This Recipe
A cornerstone of German bakery culture, Mehrkornbrot is a dense, hearty, and incredibly nutritious loaf packed with a symphony of seeds and grains. This recipe utilizes a traditional 'Quellstück' (soaker) and a touch of rye to achieve that characteristic deep, nutty flavor and a moist, long-lasting crumb. It is the perfect representation of the rustic, wholesome breads found in every village bakery across Germany, offering a satisfying crunch and a complex sourdough-style tang.
🥗 Ingredients
The Soaker (Quellstück)
- 50 grams Sunflower seeds (raw)
- 50 grams Pumpkin seeds (pepitas)
- 30 grams Flaxseeds (Linseeds) (whole)
- 50 grams Rolled oats (old fashioned)
- 200 ml Boiling water (to hydrate the grains)
- 12 grams Fine sea salt (added to soaker to control enzyme activity)
The Main Dough
- 250 grams Rye flour (Type 1150 or Dark Rye) (sifted)
- 250 grams Bread flour (Type 550 or Strong Wheat) (high protein)
- 100 grams Active rye sourdough starter (fed and bubbly)
- 150 ml Lukewarm water (approx. 30°C/86°F)
- 7 grams Instant dry yeast (one standard packet)
- 1 tablespoon Barley malt syrup or honey (for color and yeast fuel)
Topping
- 2 tablespoons Mixed seeds (sunflower, sesame, and oats)
👨🍳 Instructions
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1
Start by preparing the 'Quellstück' (soaker). In a heat-proof bowl, combine the sunflower seeds, pumpkin seeds, flaxseeds, rolled oats, and salt. Pour the 200ml of boiling water over them, stir well, cover, and let it sit at room temperature for at least 4 hours, or ideally overnight.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the rye flour, bread flour, and instant dry yeast until well combined.
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3
Add the active sourdough starter, lukewarm water, and barley malt syrup (or honey) to the flour mixture. If using a stand mixer, use the dough hook attachment on low speed to bring the ingredients together into a shaggy mass.
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4
Add the prepared soaker (including any residual liquid) to the dough. Continue to mix on low-medium speed for about 6-8 minutes. Rye dough is naturally stickier than pure wheat dough, so avoid the temptation to add too much extra flour.
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5
Cover the bowl with a damp cloth or plastic wrap and let the dough rest in a warm, draft-free spot for 60 to 90 minutes, or until it has increased in volume by about 50%.
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6
Gently turn the dough out onto a lightly floured surface. Dust your hands with flour and shape the dough into an oval loaf (Brotlaib) or a round boule. Try to create tension on the surface by pulling the sides toward the bottom.
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7
Lightly mist the top of the loaf with water and roll it in the mixed seeds topping until evenly coated. Place the loaf into a well-floured proofing basket (Banneton) or a parchment-lined loaf tin.
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8
Allow the bread to proof for another 45-60 minutes. It should look noticeably puffy and show small cracks on the surface, which is a sign of a good rye fermentation.
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9
Preheat your oven to 230°C (450°F). Place an empty baking tray on the bottom rack to preheat as well; this will be used for creating steam.
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10
Carefully transfer the loaf onto a baking stone or a preheated baking sheet. Use a sharp lame or knife to score 2-3 diagonal slashes across the top about 1cm deep.
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11
Slide the bread into the oven and immediately pour a cup of hot water into the preheated bottom tray to create a burst of steam. Close the door quickly.
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12
Bake at 230°C for 10 minutes, then lower the oven temperature to 200°C (400°F). Continue baking for another 35-40 minutes. The bread is done when the crust is dark brown and the bottom sounds hollow when tapped.
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13
Transfer the bread to a wire rack. This is the hardest part: let the bread cool completely for at least 4-6 hours (ideally 12 hours) before slicing. Rye breads need this time for the internal structure to set and the moisture to redistribute.
💡 Chef's Tips
Always weigh your ingredients with a digital scale for the most consistent results. If the dough is too sticky to handle, wet your hands with cold water instead of adding more flour; this prevents the bread from becoming dry. For a deeper flavor, toasted seeds can be used in the soaker, though raw seeds are more traditional for Mehrkornbrot. Ensure your sourdough starter is at its peak activity to help the heavy grains rise properly. Store the finished bread in a paper bag or a wooden bread box; avoid plastic, as it will make the crust soft and chewy.
🍽️ Serving Suggestions
Slather a thick slice with high-quality salted German butter and a sprinkle of chives. Top with thin slices of Black Forest ham (Schwarzwälder Schinken) and a dollop of sweet mustard. Serve alongside a bowl of hot Eintopf (German stew) or Lentil soup for a complete meal. Pair with a sharp, aged Gouda or Emmental cheese and some cornichons. Toast a slice the next day and top with quark and forest honey for a traditional breakfast.