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No-Knead, Lightning-Fast German Multi-Grain Bread: Mehrkorn Blitzbrot!

Bake at home Mehrkorn Blitzbrot, easy, super fast delicious, multi-grain, multi-seed, wholewheat, authentic German bread recipe by Happier Place

You’ll be amazed how easily and quickly you can make your own freshly-baked, scrumptious, crunchy-crusted, flavorful, hearty, whole-wheat, multi-seed, multi-grain bread with this Blitzbrot recipe.

It’s called Blitzbrot for a reason. BLITZ is the German word for lightning, and as a prefix can also mean lightning-fast. And BROT, of course, is German for bread. If you’ve ever been to Germany, you probably have a memory of the flavorful and hearty fresh-baked goods. Or maybe you’ve stood in the bread aisle of an American grocery store next to a German who said: “But where is the *bread* bread? All I see is toast bread in different shades of brown.”

Fret no more about longing for real German bread or appeasing frustrated exchange students, in no time at all, you can pull your own hot, fresh-baked multigrain loaf out of the oven and bite into that crunchy crust.

With a prep time of 10 minutes, letting the dough rise for 20 minutes (optional!), and baking the bread for 60 minutes, you can eat homemade, hearty European-style farmers bread in under 90 minutes.

Timing of This Recipe

Of course, it’s not a coincidence that we’re sharing this recipe now. During this coronavirus pandemic crisis, many of us are under quarantine or simply staying mostly at home, shopping a lot less and eating mostly homemade meals. A lot of us are also trying our best to stay healthy and boost our immune system, which includes eating nutritious foods.

Right now, a lot more people are baking bread at home and looking for simple and fast bread recipes like this one. But it also means that as of this writing, in early April 2020, it’s challenging to find yeast and even flour at the grocery store. There’s no quick solution to getting flour (besides online orders and repeat visits to the store, timed with warehouse deliveries). But there are lots of recipes online for how to make your own yeast, e.g., this Make Your Own Yeast guide from Survival Mom. Thank you for recommending it, Braum!

Naturally, this is NOT a recipe just for emergencies or times of crisis. Although, admittedly, we consider German-style multi-grain bread “soul food for the northern soul” (besides potato salad, fish stick, and marzipan) – so it’s a personal pick-me-up when feeling a little down. The Mehrkorn Blitzbrot is excellent everyday bread and perfect for your next outdoor meal in your Happier Place.

German multigrain multi seed bread with pumpkin, sunflower, flax seeds - recipe, texture, crunchy crust

Turn your picnic or lunch-at-home sandwich into a full meal, take your Nutella-delivery-food to a whole new level, or give your homemade soup the matching partner it deserves. This German-style homemade sandwich bread fits well with every meal. Or try it on its own with just a bit of butter. Guten Appetit!

Mehrkorn Blitzbrot Recipe Ingredients

  • 350 grams – all-purpose flour – (12.35 oz. or 2 3/4 cups)
  • 250 grams – wholewheat flour – (8.8 oz. or 2 cups)
  • 150 grams – seeds of your choice – (or 15 tbsp)
    for example: 40 grams (4 tablespoon) flax seeds + 40g (4 tbsp) sesame seeds + 40g (4 tbsp) sunflower seeds + 30g (3 tbsp) pumpkin seeds
  • 2 teaspoons – salt
  • 7 grams – dry yeast – (2 1/4 teaspoon or 1 packet)
  • 500 ml – warm water – (2 cups)
  • Grease or parchment paper to line 9×5 loaf pan.

Mehrkorn Blitzbrot Recipe Instructions

This dough gets quite sticky. You can just use a spoon for stirring or a hand or standing mixer with dough hooks. If using food processor, use cold water so the water doesn’t overheat.

  1. Mix all dry ingredients. Just set aside a few seeds to add as a topping later.
  2. Slowly add water and stir until well-blended.
  3. Lightly grease baking pan and sprinkle in a few sesame seeds. Or use parchment paper to line pan.
  4. Add bread dough to pan and sprinkle handful of seeds on top.
  5. Either (preferred): Let dough rest for 20 minutes in a warm spot while you preheat the oven to 200 C / 400 F.
    Or (faster): Put loaf pan with dough directly into cold oven, then turn it to 200 C / 400 F.
  6. Bake for about 60 minutes (if you let dough rise first) or for about 70 minutes (if you put pan straight into the oven.)
  7. Optional: AFTER baking, taking bread out of pan, and turning off the oven, THEN place only the bread back into the cooling oven, directly onto baking rack, for about 10 more minutes to get an even crunchier crust.
Mehrkorn Blitzbrot, super fast, no fuss, multigrain, sunflower, pumpkin seed, flax German bread bakes in loaf pan

Happier Tips

For the cracked crust look, cut a line into the bread mix after it’s baked for about 10 minutes.

A lot of recipes for Blitzbrot emphasize that this bread recipe is extra fast because it’s no-rise yeast bread. This is true for this recipe as well. If you’d like, after mixing all the ingredients, you can put the dough straight into the not-preheated oven, then turn the oven to 400F and bake it for 70 minutes. But this doesn’t save much time; and in our experience letting it rise for 20 minutes creates a slightly taller bread. You choose.

If you’re using homemade or other fresh yeast, use 21g (1/2 a cube) or whatever the equivalent for about 500-700g of flour would be.

Choose your own grains… or nuts! The original recipe (from Luci’s Mutti in Germany) lists 50 grams each of linseed (aka flax seed), sunflower seed, and sesame seed. For our standard recipe, we added in the pumpkin seed – and adjusted the amounts to again total 150 grams. Use whatever you have and whatever you like, e.g. black sesame for visual drama or hazelnuts for a delicious surprise. Just make sure it adds up to about 150g – about 15 tablespoons of grains or nuts.

Wholewheat flour, all-purpose flour, pumpkin, sunflower, and flax seeds, salt, and yeast - are all the dry ingredients needed for German multigrain wholewheat Blitzbrot recipe

Small Print for Pedants

“Mehrkorn” means multi-grain – and should indicate the usage of multiple different kinds of grains. Using a mix of all-purpose wheat and whole wheat flour stretches that definition. On the other hand, some consider flax in the recipe to be an additional grain.

Because this recipe uses some wholewheat flour, one would be tempted to call it wholewheat bread (German: Vollkornbrot). But that’s not the main ingredient. The defining factor of this particular Blitz-Bread, besides how quickly you can make it, is the complex flavor of the seeds. Depending on the choice of prominent seeds, at a German bakery this kind of bread would be referred to as Sonnenblumenbrot (sunflower bread) or Kürbiskernbrot (pumpkin seed bread). With a MIX of seeds, the pedant might call this a German Multi-Seed Bread recipe. In German that would be Mehrsaatbrot? But that just doesn’t sound right in either language, so we’re sticking with Mehrkorn Blitzbrot aka Super-Fast German Multi-Grain Bread.

Bake at home Mehrkorn Blitzbrot, easy, super fast delicious, multi-grain, multi-seed, wholewheat, authentic German bread recipe by Happier Place

Let’s Inspire Each Other!

Please leave a comment below letting us know if you’ve tried this recipe and which seeds you used or what other adjustments you might have made. Tell us what you’ve been cooking. And if you have your own bread recipe to share, feel free to add your link.

Got questions? Ask in the comments or start a live chat at the bottom right of the screen.

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Bake at home Mehrkorn Blitzbrot, easy fast delicious multi-grain, multi-seed, wholewheat German bread from Happier Place
flax, sesame, sunflower, pumpkin seeds, flour - all you need to pull fresh-baked multi-grain bread from your oven in 90 minutes
flax, sesame, sunflower, pumpkin seeds, flour - all you need to pull fresh-baked multi-grain bread from your oven in 90 minutes, with measurements
Bake at home Mehrkorn Blitzbrot, easy fast delicious multi-grain, multi-seed, wholewheat German bread from Happier Place
No-Knead, Lightning-Fast German Multi-Grain Bread: Mehrkorn Blitzbrot!No-Knead, Lightning-Fast German Multi-Grain Bread: Mehrkorn Blitzbrot!No-Knead, Lightning-Fast German Multi-Grain Bread: Mehrkorn Blitzbrot!No-Knead, Lightning-Fast German Multi-Grain Bread: Mehrkorn Blitzbrot!

16 thoughts on “No-Knead, Lightning-Fast German Multi-Grain Bread: Mehrkorn Blitzbrot!

  1. I do a lot of baking for my neighbors and one in particular asked for a dense, crusty, seedy German bread. This sounds like it fits the bill but maybe not “crusty” enough? Can I bake in my Dutch oven to get a better crust? Or maybe a water bath on the bottom rack?

    1. How nice of you to bake for your neighbors! If the one who requested the German dense, crusty, seedy bread has experience with actual German sunflower or pumpkin seed bread, they may have exactly this in mind – even the level of crustiness, which is traditional for German seed bread, but not quite as crunchy as yeast + white flour bread baked in a Dutch oven. I’m a German living in the US, and this is exactly the kind of bread I missed from home until I started baking it myself.

      My tip for getting a crunchier crust: after baking and turning off the oven, take the bread out of the loaf pan and put it back in the oven for 10 minutes as the oven cools down. I haven’t tried this bread in a Dutch oven or with a water bath. The Dutch oven would give it the wrong shape and might just result in a disk, not a loaf. My mom (still living in Germany) adds a little bit of lemon juice. She says it’s for a bit of “sour dough flavor”. But recently I also heard that lemon juice has an effect on crunchiness. If you do try a different variation, please let me know how it turned out.

      The good thing: this bread is so easy and fast to make, if you just follow the regular steps, you’ll know in 70 – 90 minutes if this is what your neighbor was hoping for. Keep me posted.

  2. This looks so delicious that I wish you were local to me as I would order some asap. Do you ship to New York?

    1. Unfortunately, you’ll have to bake the bread yourself. We just provide the recipe. The good news: the bread is super easy to make, just stir all ingredients and bake. Also: all the products we do sell, we DO ship to New York ๐Ÿ™‚

  3. Amid locdown we are trying to to make everything at home that could add a little change to our routine. This looks delicious and a recipe which I would add to the list

  4. Looks ABSOLUTELY DELICIOUS!!!! ๐Ÿ™‚ I love your tip on trying different seeds, grains, etc. We made cornbread this morning and it turned out more like a cake! Thanks for sharing!!!

  5. Great recipe and so useful at a time like this, especially the link on making your own yeast.
    XO, MJ
    https://lush-fab-glam.com

  6. Interesting background, The recipe sounds really great and truly it is worth a try. And I will give it a try.

  7. Looks delicious! I think it is a great idea to make your own break esp if you are a bread lover

    1. Thank you for your comment, Lyosha. It is bread lovers’ kind of bread.

  8. I love baking so much. Especialy at times like this. Very nice post thanks for sharing!

    1. I love baking, too. It’s a kind of magic how you can mix all these things together, put them into the oven, walk away… and when you come back: voila here is delicious bread, cake or cookies. Thank you so much for your comment. Let me know if you try the recipe.

  9. This looks delicious! I love the addition of seeds and I bet it tastes amazing toasted with honey!

    1. Oh yeah, it would be great with honey. The seeds and the honey would make such a lovely combination. What an excellent idea! Thank you.

  10. Yeah, I’d mess this up too lol. Anything to do with flour, yeast, soda, rising & kneading is not my forte. I’ve taken to making no-bake desserts not requiring yeast or rising and I wanna try banana bread soon. This looks mighty delish by the way.

    1. Haha. Those must have been some kitchen adventures you’ve had. But I don’t really think you could mess up this bread at all. It would even be easier than banana bread – because with banana bread it makes a difference how ripe the bananas are. Here you just stir water into all the dry ingredients, put it in a baking for and let it sit for 20 minutes, then bake for 60 minutes. It doesn’t really rise much anyway – so you can also put it straight into the oven, turn on the oven and let it bake for 70 minutes. I’ve done it both ways and the difference is barely noticeable. In any case: good luck with whatever deliciousness you make next!

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