Plain wheat bread

Simple bread without sourdough, possible with seeds

Today I brought a new bread recipe for you: A simple wheat bread without sourdough. Nevertheless, this bread has a great aroma, is wonderfully fluffy and is relatively easy to prepare. You can also choose between two variants: one with and one without the seed-flake swelling piece. Overall, a wonderfully down-to-earth bread without a lot of frills and also ideal for bread-baking beginners. As is so often the case, the very simple things are the best in life and good home-baked bread is without a doubt one of them! ♥ 

Einfaches Weizenbrot mit wenig Hefe (ohne Sauerteig) mit einfacher Zubereitung und Vorteig.

New recipe category on the blog

After it has been unusually quiet on the blog lately, this will hopefully change again and new recipes will be more regular. In the meantime, over 500 recipes have accumulated here on the blog, including some bread recipes. Many bread-baking beginners (inside) have no sourdough or some one (r) has no time or desire to cultivate a sourdough culture. So I have now simply grouped those recipes without sourdough under a new category: Bread recipes without sourdough. In future, they can be found with one click and the recipes do not have to be “searched” first.

Einfaches Weizenbrot mit wenig Hefe (ohne Sauerteig) mit einfacher Zubereitung und Vorteig.

Plain wheat bread without sourdough

In addition, there was no new recipe for a simple wheat bread without sourdough for a long time. More precisely, it was over a year ago that I had such a recipe, namely mine Gold crust (No knead). An absolute long-running favorite among the easypeasy recipes here on the blog is (almost unbeaten) mine Crispy crust. Of course, bread recipes with Lievito Madre or sourdough are justified. There is already a wide selection of them. Nevertheless, tasty and “good” bread is also possible with yeast! Therefore: Be sure to try today's recipe. By the way, my favorite is the variant with Whole grain emmer flour in the pre-dough and the pre-dough guide in the refrigerator. This brings a little more flexibility in terms of time.

I am curious which variant you will try. Have fun baking ... ♥

Brotbackbuch: For the love of bread_Zeit für gutes Brot


Plain wheat bread

  • Prep Time:
    40 minutes
  • Cook Time:
    15 hours 20 minutes
  • Total Time:
    16 hours
  • Yield:
    1 loaf of bread from a 1 kg proofing basket (dough insert approx. 885 g / 1065 g)
  • Category:
    Dinner, side dish, breakfast, side dish, snack
  • Cuisine:
    German - German


Overview of total ingredients

additionally (optional)

  • 60 g mixed seeds
  • 30 g hearty oat flakes
  • 90 g water


For the pre-dough (poolish)

  • 100 g Water, cool
  • 0.5g Fresh yeast
  • 100 g whole wheat flour (or whole emmer flour)

Mix all ingredients thoroughly. Cover and leave to mature at room temperature (20-22 °C) for 10-12 hours. OR: Leave the pre-dough to rise at room temperature for about 3−4 hours. Then place in the fridge for 12-16 hours..


For the source piece (optional)

  • 60 g mixed seeds
  • 30 g hearty oat flakes
  • 90 g water

Mix all the ingredients together and leave covered in the fridge overnight. (Start at the same time as the pre-dough.)


For the main dough

  • Pre-dough
  • 200 g Buttermilk, cold
  • 50 g Water, cool
  • 3 g Fresh yeast
  • 10 g Honey / beet syrup
  • 400 g Wheat flour type 550
  • 12 g salt
  • 20 g Water, if required (basinage)
  • swelling piece (drained)


  • For the main dough, knead ingredients (except salt + bassinage) for 10 minutes at low speed.
  • Add salt and knead at faster speed for 5-8 minutes. If necessary, knead in up to 20 g of water. If necessary, briefly knead in the swelling piece at the end.
    (Dough temperature should not exceed 24-26°C.)


Stand proof (1st dough rest)

  • Cover and leave to rise at room temperature (20-22°C) in a lightly oiled bowl or dough pan for 2.5-3 hours.
  • Stretch and fold after 45 and 90 minutes.


to shape

  • Look gently round on the floured work surface.
  • Place in a floured proofing basket, seam side down.


Piece proofing (2nd dough resting)

  • Cover and leave to mature at room temperature (20-22 °C) for 60-90 minutes. Objective: "Scarce gare" (see Finder pressure test)


to bake

Pot Bread

  • Tip the dough into the hot pot and close the lid.
  • Bake for a total of 50 minutes.
  • After 20 minutes, remove the lid and reduce the temperature to 210°C.


  • Tip the dough out of the proofing basket and pour in.
  • Steam immediately and bake for a total of 50 minutes.
  • After 10 minutes, release the steam and reduce the temperature to 210 °C.



Possible timing

The day before:

  • 9.30 p.m. pre-dough + if necessary swelling piece

On the baking day:

  • 8.00–8.30 a.m. Prepare the main dough
  • 9.10 a.m. stretch & fold
  • 9.55 a.m. stretch & fold
  • 11.10 a.m. shape
  • Bake at 12.20 p.m.
  • 1:10 p.m. finished

Keywords: without sourdough, buttermilk, simple, emmer, whole grain emmer flour, oat flakes, yeast, without wheat, poolish, seeds, whole grain, pre-dough, wheat flour type 550, whole wheat, little yeast, simple bread, poolish, pre-dough, beginner's bread, bread recipe, seeds, grains, source piece,

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15 thoughts on “Einfaches Weizenbrot”

  1. Dear Sonja, I'm looking forward to the baking. Already read everything. Great blog ...
    Reports on the result
    LG, Renate

  2. Hello Sonja, I'm also more of the “Without ST bread maker” so thank you very much for your recipe and the timing plan. I find that very helpful.
    I only have one question: How many degrees do I heat the oven to? Is there only the temperature to which it is reduced or have I overlooked something?
    LG, Andrea

    1. Dear Angelika,

      it is best to prepare at the same time as the pre-dough and take cold water. I put it in the fridge if I stand for a long time. Alternatively, you can add 2 g of salt and remove this from the main dough when it is at room temperature. With hot water it would be a piece of cake, even if you are in a hurry. This should just be completely cooled before it gets to the batter.

      Good things succeed and greetings,

  3. Hello Sonja,
    I would like to bake this bread for the main dough with LM and without yeast.
    With a TA of the LM of 200, I would take 40 g LM (nicely refreshed beforehand) and reduce the flour from 400 g to 350 and the water from 50 to 25 g.

    Can that work or am I making a general mistake in reasoning?
    best regards and have a nice weekend

    1. Dear Peter,

      do you mean LM with TA 200 instead of Poolish? Then you don't need to change anything on the main dough. Or would you like to add LM instead of yeast to the main dough?

      Many greetings,

    2. Hello Sonja,
      I would like to replace the yeast in the main dough with LM. I would want to leave the pre-dough as stated in the recipe.
      Thanks in advance

      1. Dear Peter,

        ok then i got it. Yes then I would take 40-50 g LM (refreshed). I think you don't necessarily have to pull the flour and water off the dough, it should still work that way. If you want to subtract, that would be about 30 g of flour and 15 g of water.

        Many greetings and good luck,

    3. Hello Sonja,
      Thank you very much, that will be prepared in a moment and baked tomorrow.
      I'll let you know how it turned out ..
      Thank you very much and have a nice weekend

    4. Hello Sonja,
      a great bread. No ifs and buts, one of the best I've baked in the last 1.5 years. Thank you very much for your help in replacing the yeast with Lievido Madre in the main dough. This has made the bread very mild and easy to digest.
      I chose the variant in the pot.
      I took pictures, but unfortunately I can't upload them.
      Thanks again
      // Peter

      1. Dear Peter,

        the feature is coming soon! I would be happy if you save the pictures and then upload them when the time comes. 🙂 I'm glad it went so well!

        Many greetings,

  4. The recipe is terribly confusing in the implementation, especially for beginners.
    The quantities given are also incorrect. I had to add another 250g flour in order not to get a liquid dough.
    The end result is OK but won't find its way into my oven a second time

    1. Then you have definitely weighed yourself somewhere. There cannot be an additional 250 g of flour, then the bread would no longer be malleable. 😉
      The recipe is not always to blame. What would be clearer for you? One big block of text ?!

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