Grain toast: sandwich bread with seeds

Today I have a new toasted bread recipe for you, a juicy grain toast that is prepared with the salt-yeast process. Very tasty, with extremely good freshness and whole grain content. Ideally suited as sandwich bread, for delicious snacks or for breakfast ... ♥

Körnertoast

Incidentally, the grain toast is the recipe of choice for a dear reader. Some time ago she wanted a nice fluffy toast with lots of seeds and oat flakes. Voilà ... here it is dear Bekki. Mine served as the basis juicy wholemeal toast . However, I changed that quite a lot when developing the recipe. The recipe in question is a bit older and is baked with significantly more yeast.

In any case, I'm very satisfied with the result, because the grain toast tastes really delicious. Even my husband loved to eat it. He usually prefers very light toast. That's why we often have mine Sandwich toast or French butter toast bread. Otherwise you can also find mine here on the blog Multi-grain toast (with whole grain & spelled) as well as my whole simple toast bread.

Incidentally, I recently had that with my Mehkorntaost Avocado bacon sandwich with two kinds of pesto prepared. Today's grain toast would also be ideal for the sandwich recipe. But whether for breakfast, as a basis for delicious sandwiches or simply as a healthier alternative to toast ... there are so many delicious uses! So let's go ... I hope you enjoy baking! ♥Körnertoast

Ingredients for the grain toast:

(for a 1 kg bread pan or a large loaf pan)

Salt-yeast approach
  • 100 g of water
  • 5 g fresh yeast
  • 10 g of salt
Breakfast
  • 130 g mixed seeds & flakes, preferably roasted (I: 35 g spelled malt flakes, 15 g sesame seeds, 20 g ground flax seeds, 35 g sunflower seeds, 20 g popped quinoa, 5 g poppy seeds)
  • 140 g of boiling water
  • 2 g of salt
Piece of flour cooker
  • 30 g wholemeal spelled flour
  • 120 g milk
Autolysis dough
Main dough
  • Autolysis dough
  • Salt-yeast approach
  • Piece of flour cooker
  • Breakfast
  • 125 g wholemeal spelled flour
  • 125 g spelled flour type 630
  • 100 g Lievito Madre, refreshed (alternatively 5 g fresh yeast)
  • 5 g active baking malt (omit if necessary)
  • 15 g sugar, honey or beet syrup
  • 40 g butter, cold
  • if required: an additional approx. 20-30 g of water
Additionally
  • some cream for brushing (alternatively water or milk)
  • mixed seeds for sprinkling

Prepare grain toast:

Preparations  (approx. 4-12 hours before):

Salt-yeast approach:

  1. Mix all the ingredients together.
  2. Cover and place in the refrigerator (5 ° C) for at least 4-12 hours.

Flour cook piece:

  1. Mix the flour and milk in a small saucepan without lumps and heat slowly. (At least 65-70 ° C should be reached or everything should be boiled for a short time). After a few minutes, the flour will begin to swell. Take the pot off the stove and stir for another 1-2 minutes. (Also works great in a food processor with a cooking function, briefly stir milk and flour with the Flexi stirring element and then heat for a few minutes at a slow speed to 70-75 ° C.)
  2. Then decant and cover with cling film, let cool down briefly and put in the refrigerator (at least 2-4 hours). You can make the piece of flour cooker the day before and keep it in the refrigerator.

Breakfast:

  1. Pour the boiling water over the ingredients for the broth and mix briefly.
  2. Cover and leave to soak for at least 4-12 hours at room temperature.
Main dough & completion:

Autolysis dough:

  1. Mix the milk and flour briefly in the food processor.
  2. Covered for 60 minutes Autolysis let rest.

Main dough:

  1. Grease the baking pan well (I: clarified butter) and sprinkle with a little flour or line with baking paper.
  2. Add the remaining ingredients for the main dough (except for butter, stock and additional water) to the autolysis dough and knead in the food processor for 8 minutes at low speed.
  3. Add the butter in pieces and knead for about 2 minutes at high speed. The dough should come off the edge of the bowl.
  4. If necessary, knead in the rest of the water and the broth at a slow speed until everything has combined.
  5. Put the dough in an oiled bowl or pan and let rise for 2.5-3 hours at room temperature. Stretch and fold twice every 60 and 120 minutes (stretch & fold). (The dough should have at least doubled or tripled after the rising time.)
  6. Then divide into 4 equal parts on the lightly floured work surface. Grind each round and place in the prepared baking pan with the end facing down.
  7. Brush with a little cream and then sprinkle with plenty of seeds.
  8. Cover and let rise for another 90-120 minutes at room temperature (until just under fully cooked). (After the piece cooked in the 1 kg bread pan, the dough looks clearly over the edge.)
  9. During the walking time, preheat the oven in good time to 220 ° C upper-lower heat (200 ° C hot air / circulating air).
  10. Put in the preheated oven, steam (steam) and immediately lower the temperature to 200 ° C upper-lower heat (180 ° C hot air / circulating air).
  11. Bake for a total of about 60 minutes. (If the grain toast gets too dark, cover it in good time.)
  12. After baking, turn out of the mold and spray with a little water.
  13. Cover with a tea towel and allow to cool on a wire rack.

Preparation with the Thermomix:

Preparations
(approx. 4-12 hours before):

Salt-yeast approach:

  1. Mix all the ingredients together.
  2. Cover and place in the refrigerator (5 ° C) for at least 4-12 hours.

Flour cook piece:

  1. Put the flour and milk in the mixing bowl, 6-7 min. / 75 ° C / speed 2.
  2. Then decant and cover with cling film, let cool down briefly and put in the refrigerator (at least 2-4 hours). You can make the piece of flour cooker the day before and keep it in the refrigerator.

Breakfast:

  1. Pour the boiling water over the ingredients for the broth and mix briefly.
  2. Cover and leave to soak for at least 4-12 hours at room temperature.
Main dough & completion:

Autolysis dough:

  1. Put milk and flour in mixing bowl, 1 min./ dough setting.
  2. Covered for 60 minutes Autolysis let rest.

Main dough:

  1. Grease the baking pan well (I: clarified butter) and sprinkle with a little flour or line with baking paper.
  2. Add the remaining ingredients for the main dough (except for butter, stock and additional water) to the autolysis dough, 3 min./ dough kneading setting.
  3. Add the butter (in pieces) and, if necessary, the rest of the water and the broth, 1-1: 30 min. / Dough setting.
  4. Put the dough in an oiled bowl or pan and let rise for 2.5-3 hours at room temperature. Stretch and fold twice every 60 and 120 minutes (stretch & folt). (The dough should have at least doubled or tripled after the rising time.)
  5. Then divide into 4 equal parts on the lightly floured work surface. Grind each round and distribute in the prepared baking pan with the end facing down.
  6. Brush with a little cream and then sprinkle with plenty of seeds.
  7. Cover and let rise for another 90-120 minutes at room temperature (until just under fully cooked). (After the piece cooked in the 1 kg bread pan, the dough looks clearly over the edge.)
  8. During the walking time, preheat the oven in good time to 220 ° C upper-lower heat (200 ° C hot air / circulating air).
  9. Put in the preheated oven, steam (steam) and immediately lower the temperature to 200 ° C upper-lower heat (180 ° C hot air / circulating air).
  10. Bake for a total of about 60 minutes. (If the grain toast gets too dark, cover it in good time.)
  11. After baking, turn out of the mold and spray with a little water.
  12. Cover with a tea towel and allow to cool on a wire rack.

Körnertoast

Körnertoast

Körnertoast

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12 thoughts on “Körnertoast: Sandwichbrot mit Saaten”

  1. Heike Trottmann

    Hello dear Sonja, which shape do I use best? A pull-out bread pan or a normal loaf pan? I am not sure right now.
    Greetings Heike

    1. Dear Heike,
      I used a 1 kg bread pan, so I think the dough will also fit in a normal box pan of around 30x12cm. A larger, pull-out shape wouldn't be bad either, if the toast shouldn't necessarily protrude over the edge. Would then simply set the shape a little larger than stated above. Kind regards, Sonja

  2. Hello and thanks for the recipe! I have a couple of questions about this:

    * Why doesn't the spelled flour in the main dough also go into the autolysis dough?

    * Why add fresh yeast to the salt-yeast mixture (instead of Lievito Madre)? I thought you usually put all the yeast into the salt-yeast mixture.

    * I have a solid wheat crop (TA approx. 175). Can I also use it to make a firm wheat sourdough that replaces the Lievito Madre?

    * Why should the bread cool down covered with a tea towel? Does this make the crust softer and… more toasty? Should the tea towel be slightly damp for this?

    I would be very happy to hear from you 🙂

  3. Hello Sonja, can I only add spelled flakes instead of seeds? A pure spelled toast is desired 🙂 Greetings, Elisabeth

    1. Yes, then just leave out the brew. If desired, add the 2 g salt to the main dough.

      Many greetings,
      Sonja

  4. Sieglinde Friedemann

    Dear Sonja, I would unfortunately have to do without the Brühstück. How does that change the ingredients in the other recipe parts?
    Greetings Sieglinde

    1. Sieglinde Friedemann

      Dear Sonja, if I do without the broth, shouldn't I increase the amount of liquid somewhere else (possibly main dough)?

      1. I would just look how the dough is and then decide. Or installing a cooking piece would also be a possibility. I think that will soon be better than adding more liquid to the main dough.

        Many greetings,
        Sonja

  5. Sieglinde Friedemann

    Dear Sonja, I bought a toast pan and would like to bake with a lid.
    Will the baking temperature and baking time then change?
    Greetings Sieglinde

    1. I would rather say the kneading times are changing! Knead for a shorter time and only briefly quickly. Dough temperature not above 23 ° C if possible. If you knead in the Thermi for a shorter time than specified and cool the ingredients!
      After 10 minutes I would reduce the temperature to 200 ° C top / bottom heat (bake at 220 ° C).
      Remove the lid for the last 5-10 minutes of the baking time. (The baking time can be a few minutes shorter for a blue-gloss pan.)

      Sincerely,
      Sonja

  6. Thank you, dear Sonja, for this imaginative creation of a wonderfully aromatic toast. Its taste nuances are surprising, both for those who are curious about baking as well as for those who love bread and - please excuse the objection - all the effort in preparation for baking is ultimately rewarded with wonderful bread that is delicious and filling!

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