This quick wholemeal bread only takes 65 minutes to make, and you only need to allow 5 minutes for preparation. I never thought baking could be so easy.
Ingredients for quick wholemeal bread
Before you begin, here are the ingredients you will need for this recipe. The exact quantities are listed in the recipe card at the end of the article!
Wholemeal flour: provides a nutritious base and a strong aroma, must be organic quality
Lukewarm water: activates the yeast and gives the dough the right consistency Vinegar: improves the dough structure and extends the shelf life of the bread
Salt: enhances the flavour and gives the bread the necessary seasoning. It also strengthens the gluten structure, which improves the dough structure, and regulates the fermentation of the yeast so that the bread does not rise too quickly and thus gains flavour.
Mixed grains of your choice: give the bread a hearty bite and additional nutritional value, e.g. sunflower seeds, pumpkin seeds, linseeds, chia seeds or oat flakes
Preparation of quick wholemeal bread
Mix all ingredients in a bowl for about three minutes until you have a smooth, slightly runny dough. Don’t be surprised – this dough is moister than traditional yeast dough, which is completely normal and ensures a particularly moist crumb.
Pour the batter into a greased loaf tin measuring approx. 30 cm in length. Sprinkle with some oat flakes or seeds of your choice to create a nice crust. Place immediately in a cold oven – there is no need to preheat as the batter will rise slowly with the temperature.
If you want the dough to be even more aromatic, you can leave it to rest for 15 minutes before placing it in the tin.
Bake at 200°C top/bottom heat or 180°C fan oven for 60 minutes. Remove the bread from the tin immediately after baking and leave to cool completely on a wire rack. This will keep the crust nice and crispy and the inside moist.
If you like it particularly crispy, you can place an ovenproof dish filled with water in the oven. The steam will create a rustic crust.
Variations
- For a nutty flavour, you can add chopped walnuts or hazelnuts to the dough.
- With a little honey or maple syrup, the bread becomes slightly sweet and goes perfectly with cheese.
- Would you like bread with a Mediterranean flavour? Then add dried tomatoes, olives or herbs such as rosemary.
Serving suggestions
This wholemeal bread tastes delicious with fresh butter and homemade jam, such as my quick strawberry jam or quick apricot jam for breakfast. It is also delicious with savoury liver pâté – Patè di Fegato alla Veneziana, cheese or hummus – the original recipe. Perfect for a healthy snack or as a base for sandwiches.
Frequently asked questions
How long does the bread stay fresh? If
well packaged, it will stay fresh for up to four days. Alternatively, you can slice it and freeze it.
Can I bake the bread without yeast?
Yes, you can replace the yeast with baking powder or bicarbonate of soda combined with extra vinegar. However, the texture will be slightly different.
Why does the dough not need to rise?
As the bread is placed in a cold oven, it slowly rises during heating, which activates the yeast and creates a light crumb.
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Recipe Card
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Schnelles Vollkornbrot
Equipment
- 1 Kastenform 28 cm
Ingredients
- 500 g Vollkornmehl
- 500 ml Wasser lauwarmes
- 20 ml Essig z.B. Apfelessig
- 2 TL gestrichene TL Salz gestrichen
- 1 Pck. Trockenhefe
- 160 g gemischte Körner nach Wahl z.B. Sonnenblumen Kürbiskerne, Leinsamen, Chia, Haferflocken, Haferflocken
Instructions
- Alle Zutaten 3 min vermengen. Der Teil ist etwas flüssiger als andere Hefeteige, nicht wundern.
- Den Teig in eine gefettete Kastenform 30cm Länge füllen, mit ein paar Haferflocken bestreuen und sofort in den NICHT vorgeheizten Backofen schieben bei 200°C O/U oder Umluft 180°C für 60 Min. backen.
- Das Brot aus der Form nehmen und auf eine Kuchengitter abkühlen lassen. Am besten mit feiner Erdbeermarmelade zum Frühstück oder mit Leberpastete zum Abendbrot genießen. Guten Appetit!
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