This German whole grain seeded bread is a dense, hearty loaf made with sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, oats, wheat germ, whole wheat flour, and dark rye flour. Unlike a soft sandwich-style whole grain bread, this bread recipe with seeds bakes into a darker, more rustic loaf with a moist crumb, nutty flavor, and the satisfying texture you expect from German bread. Toasting some of the seeds first brings out even more flavor, while the long soak and cold rest help create a loaf full of flavor!
Germans LOVE their seeded breads, and this Dunkles Körnerbrot is the kind of bread I crave most when I miss German bakeries. It’s one of over 3000 registered German-style breads and a favorite in our home! t’s simple, not sweet, full of real texture, and exactly the kind of bread I grew up eating for Abendbrot with butter, cheese, cucumber slices and savory spreads like liverwurst. Since it’s so hard to find a German bread recipe in the United States that tastes like the whole grain seeded bread I know from Germany, this one has become a favorite to bake at home.
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Why you’ll love this German whole grain seeded bread
This loaf is packed with whole grains and seeds, which makes every slice feel substantial and satisfying. It works beautifully for open-faced sandwiches, breakfast toast with eggs, Abendbrot (the traditional German bread-centered dinner) with meats and cheeses, or a simple snack with good butter.
Some of my very favorite authentic German toppings for this bread are Leberwurst (liverwurst) and the vegan pâtés (the mushroom pâté is my favorite!) by my favorite German-style butcher Schaller & Weber. Use code DIRNDL10 for 10% off your order.
This is the bread to make when you want something hearty, nourishing, and full of flavor. It is not fluffy or light, and that is exactly the point.
It also keeps well for several days, making it a practical bread to bake ahead and enjoy throughout the week.
Is this a whole grain bread?
Yes, this is a whole grain bread made with whole wheat flour, dark rye flour, oats, wheat germ, and seeds. It is not the soft, fluffy sandwich bread many Americans may picture when searching for whole grain bread.
Instead, this is a darker, denser German-style whole grain seeded bread inspired by the Körnerbrot you find in German bakeries. It is hearty, moist, nutty, and best sliced thinly once fully cooled.
Ingredient notes
You’ll find the full ingredient amounts in the recipe card below, but here are a few helpful notes before you start.
Sunflower seeds and pumpkin seeds are toasted first, which gives the bread a deeper, nuttier flavor.
Sesame seeds and flax seeds add classic seeded bread texture and help make the loaf feel hearty and satisfying.
Oats and wheat germ make the bread more substantial and add to the whole grain flavor.
Whole wheat flour and dark rye flour create a dense, flavorful loaf with a more traditional German bread feel.
Dry yeast gives this heavy dough enough lift, but the loaf will still stay compact.
Avocado oil adds a little tenderness to the crumb. You can use another neutral oil if needed. Olive oil works well in this recipe, too.
What to know before making this bread
This dough will not feel like a classic kneaded bread dough. It is heavy with seeds, oats, wheat germ, rye flour, and whole wheat flour, so it will be dense and sticky.
The long soak is important because the seeds, oats, and wheat germ absorb moisture before they are mixed into the dough. This helps keep the finished loaf from turning dry.
The cold rest gives the flour and grains time to hydrate and helps the bread develop better flavor. It also makes the recipe easy to break up over two days.
This loaf does not rise dramatically. After the final rest, it should look a little fuller, but it will not puff up like a soft sandwich bread.
Loaf pan tips
This recipe was tested in my Peugeot ceramic loaf pan, which has an approximately 2-liter capacity.
The interior dimensions are about: 10.31 inches long x 4.33 inches wide x 3.15 inches deep / 26.2 x 11 x 8 centimeters
The exterior dimensions, including handles, are about: 12.2 inches long x 4.88 inches wide x 3.43 inches high / 31 x 12.4 x 8.7 centimeters
A pan with a similar capacity is ideal for this recipe. Since this is a dense loaf, the pan size can affect the baking time quite a bit.
Metal pans conduct heat faster than ceramic pans, so your bread may bake more quickly and brown more around the edges.
Start checking the internal temperature earlier if using a metal pan. I would begin checking around 1 hour 15 minutes total bake time.
If the top or sides are getting too dark before the center is fully baked, loosely cover the loaf with foil again and continue baking until the center reaches the correct temperature.
How to adjust for different pan sizes
This recipe works best in a loaf pan with about a 2-liter capacity.
If your pan is slightly smaller, avoid overfilling it. The dough does not rise dramatically, but it still needs some room to expand. Aim to fill the pan leaving about about ½ inch (1 cm) to the top of the pan after shaping.
If you have extra dough, bake it separately in a small greased ramekin or mini loaf pan and check it much earlier.
If your pan is wider or longer, the loaf may bake faster because the dough is more spread out.
If your pan is narrower or deeper, the center may need more time to bake through.
The best way to know the bread is done is to use an instant-read thermometer. The center should reach 205°F / 96°C.
German Whole Grain Seeded Bread Recipe (Dunkles Körnerbrot)
This German whole grain seeded bread recipe, also known as Dunkles Körnerbrot, is a hearty loaf-pan bread made with whole wheat flour, dark rye flour, toasted seeds, oats, and wheat germ. It is dense, moist, nutty, and perfect for Abendbrot, open-faced sandwiches, breakfast, or simply with butter.
Equipment
- Stand Mixer with paddle attachment (this is a denser loaf and a paddle attachment works better to pick up the dough in the bowl)
- Loaf Pan Linking the ceramic pan I use for this recipe. See notes for measurements.
- Parchment Paper Optional. To remove the baked loaf more easily from your loaf pan.
- aluminum foil To cover your loaf during baking, helping to control color.
- bread box We have this bread box at home and I love the sleek look of it. It helps to keep bread tasting fresh for longer.
Ingredients
Instructions
Prepare the seed mixture
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Add the sunflower seeds and pumpkin seeds to a medium pan. Dry roast over medium heat until they are starting to brown and smell nutty. Then transfer the toasted seeds to a large mixing bowl.
100 grams sunflower seeds, 100 grams pumpkin seeds
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Add the sesame seeds, flax seeds, oats, wheat germ, salt and water.
100 grams sesame seeds, 100 grams flax seeds, 100 grams oats, 100 grams wheat germ, 18 grams salt, 600 grams water
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Stir to combine, cover airtight, and refrigerate for 8 to 10 hours.
Make the dough
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Whisk together the dry yeast and lukewarm water in a small bowl. Let sit until bubbly, about 5 minutes.
7 grams active dry yeast, 180 grams water
- Add the whole wheat flour, dark rye flour, avocado oil, yeast mixture, and soaked seed mixture to the bowl of a stand mixer.Note for seed mixture: After soaking, do not drain the mixture. Add the soaked seed mixture, including any remaining water, to the dough.
200 grams whole wheat flour, 200 grams dark rye flour, 30 grams avocado oil
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Using the paddle attachment, mix on low speed until no dry spots remain, about 5 minutes. Pick up any bits and pieces at the bottom of the bowl using a rubber spatula and briefly run the paddle again.
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Cover the bowl airtight and refrigerate for 12 to 18 hours.
Shape the loaf
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Generously dust your countertop with all-purpose flour. Remove the dough from the bowl and place it on the floured surface.
all-purpose flour
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Dust the top of the dough with more flour. Slightly flatten the dough with your palms, then roll it into a log.
- Push the sides and ends together as needed so the dough fits into your loaf pan. Place the shaped loaf into the prepared pan.You should just have a minimal amount of room to the top. The dough won’t rise much during baking, so this is encouraged.
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Cover with a clean kitchen towel and let rest at room temperature for 90 minutes. The loaf should expand slightly, but not dramatically.
Bake the bread
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In the meantime, preheat the oven to 350°F / 175°C.
- When your oven is preheated, brush the top of the loaf with water and cover the loaf pan with aluminum foil.Bake on the middle rack for 30 minutes.
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Remove the foil and continue baking until the internal temperature reaches 205°F / 96°C, about 50 to 75 more minutes.
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Remove the bread from the oven and let it sit in the loaf pan for 5 minutes. Then lift the bread out of the pan and transfer it to a wire cooling rack.
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Let cool for at least 2 hours before removing the paper and slicing the loaf. I like it even better the next day.
Notes
- This recipe makes 1 large loaf in a 2-liter loaf pan.
- The tested pan has interior dimensions of about 10.31 x 4.33 x 3.15 inches / 26.2 x 11 x 8 centimeters.
- Baking time will vary depending on the size and material of your pan.
- Ceramic loaf pans usually need more time than metal loaf pans.
- The most reliable doneness test is an internal temperature of 205°F / 96°C.
- For the best texture, cool completely before slicing. Waiting until the next day gives even cleaner slices.
- Store covered at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 4655kcalCarbohydrates: 500gProtein: 174gFat: 247gSaturated Fat: 31gPolyunsaturated Fat: 111gMonounsaturated Fat: 87gTrans Fat: 0.1gSodium: 7877mgPotassium: 5531mgFiber: 124gSugar: 10gVitamin A: 93IUVitamin C: 4mgCalcium: 1591mgIron: 57mg
Once fully cooled, store the bread covered at room temperature for up to 5 days. A bread bag, linen bag, or clean kitchen towel works well.
Avoid sealing the bread in plastic while it is still warm. Since this is a dense, moist bread, trapped steam can make the texture too soft.
You can also slice and freeze it. I like freezing it in slices so I can toast one or two pieces at a time.
Yes. Let the loaf cool completely, then slice it before freezing for up to 3 months. Place parchment paper between slices if you want to remove individual pieces more easily.
You can toast slices straight from frozen or let them thaw at room temperature.
This is a dense whole grain bread filled with seeds, oats, wheat germ, rye flour, and whole wheat flour. It is not supposed to rise like a fluffy sandwich loaf.
The final loaf should expand a little, but it will stay compact and hearty.
Dense German bread needs time to finish setting after it comes out of the oven. If you slice it too early, the inside can seem sticky or gummy even if the bread is fully baked.
Let it cool for at least 2 hours. For the cleanest slices, wait until the next day.
This bread is perfect for Abendbrot with butter, cheese, cold cuts, sliced cucumbers, radishes, tomatoes, pickles, or savory spreads like liverwurst.
It also makes a wonderful breakfast bread with butter, cream cheese, honey, or jam. For a savory snack, I love it with salted butter and fresh herbs or a slice of good cheese.
More German bread recipes to try
If you love this German whole grain seeded bread, you may also enjoy my other German bread recipes, including Brötchen, pretzels, and rustic sourdough rye bread and sourdough potato bread.
