Grain bread with kefir (overnight)

Today I have a delicious bread recipe for you ... an overnight grain bread. It is the complete opposite of my last bread, the Sandwich toast. In the grain bread - as the name suggests - there are many healthy grains and a high proportion of whole grain. ♥

Körnerbrot

This healthy bread has a very tasty aroma, is very juicy and very easy to prepare. The ingredients are only mixed in the evening, put into the mold and baked the next morning. It doesn't even take up space in the refrigerator and stays juicy for a few days. It doesn't get any easier than that, right?

I prefer to paint my grain freshly myself for this grain bread beforehand. If you don't have the opportunity, you can of course also use purchased wholemeal flour. The recipe works wonderfully with both spelled and wheat. Here you can find other similar bread recipes with this type of preparation: Mine Whole grain spelled and carrot bread and mine Alpenruchbread overnight. ♥

 Körnerbrot

Ingredients for the grain bread:

  • 350g wholemeal spelled or wheat flour, preferably freshly ground
  • 150g wheat flour or spelled flour type 1050
  • 400g kefir or buttermilk, room temperature (with Thermomix cold)
  • 100g water
  • 10g honey or beet syrup
  • 2 teaspoons salt (10-12g)
  • 1g fresh yeast **
  • 80g sunflower seeds (plus more to sprinkle the baking pan)
  • 20g sesame seeds (plus more to sprinkle the baking pan)
  • 50g pumpkin seeds (plus more to sprinkle the baking pan)
  • 10g oil

(If you want to prepare the bread vegan, replace the kefir with 200g water and 200g soy yoghurt.)

** I like to use it for very small amounts of yeast (e.g. 0.5g) this spoon scale * and so far I am very satisfied with it. (It has been doing its job for a long time.) 1g can still be weighed well with many “normal” kitchen scales.

 

Prepare grain bread:

  1. Grease a loaf pan (or magic box) well. Sprinkle with plenty of seeds / grains and additionally lightly flour.
  2. Mix the yeast with the honey and the water.
  3. Add all ingredients except for the salt and the oil and knead for 5-6 minutes with the flat / flexible stirring element.
  4. Add oil and salt and knead again for 2 minutes.
  5. Pour into the prepared form and smooth out with a dampened spatula.
  6. Sprinkle generously with the grains and cover with a lid or cling film or something similar.
  7. Leave covered for 10-12 hours at room temperature (20-22 ° C).
  8. Preheat the oven in good time to 200 ° C upper-lower heat.
  9. Insert the grain bread (without cutting into it) and bake for about 50-60 minutes. If necessary, lower the temperature to 180 ° C top-bottom heat after 30 minutes.
  10. After baking, turn out of the tin and let cool on a wire rack.

 

 

Prepare grain bread in the Thermomix®:

  1. Grease a loaf pan (or magic box) well. Sprinkle with plenty of seeds / grains and additionally lightly flour.
  2. Put the yeast, honey and water in the mixing bowl, mix for 2 minutes / speed 2.
  3. Note: The kefir or buttermilk should be very cold out of the refrigerator for the Thermomix because the dough heats up very much when kneading.
  4. Add the remaining ingredients, except for the oil and salt, and knead for 3 minutes / dough setting.
  5. Add oil and salt and knead again for 40 seconds / dough setting.
  6. Pour into the prepared form and smooth out with a dampened spatula.
  7. Sprinkle generously with the grains.
  8. Leave covered for 10-12 hours at room temperature (20-22 ° C).
  9. Preheat the oven in good time to 200 ° C upper-lower heat.
  10. Insert the grain bread (without cutting into it) and bake for about 50-60 minutes. If necessary, lower the temperature to 180 ° C top-bottom heat after 30 minutes.
  11. After baking, turn out of the tin and let cool on a wire rack.

Körnerbrot

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15 thoughts on “Körnerbrot mit Kefir (über Nacht)”

  1. Kerstin Brandes

    The bread is great. Always make two small box shapes. Tomorrow one will be given away again. Always well received.

    1. Cookie and Co

      Dear Kerstin, I am very happy that you like the bread so good. 🙂 We love to eat it too. Dear Gr

      1. The loaf pan corresponds roughly to a 1 kg loaf pan, possibly. slightly smaller. (1 kg form: approx. 23 cm x 11 cm x 9.5 cm)

  2. Sieglinde Friedemann

    Do sunflower seeds, sesame seeds and pumpkin seeds also go into the dough or are they just intended for spreading over the pan?

    1. Dear Sieglinde, the grains in the list of ingredients all go into the batter. You also use some for the shape. LG, Sonja

    1. Oh well ... and I would estimate the baking time to be around 40-50 minutes (tends to be more like 40). LG, Sonja

  3. Hello, I am currently not getting any fresh yeast,
    is it also possible with dry yeast?
    If so, what amount?
    Thanks in advance

    1. cookieundco

      Yes, dry yeast works, then only use 1/3 the amount of fresh yeast.

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

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