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.
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.
- Mix all dry ingredients. Just set aside a few seeds to add as a topping later.
- Slowly add water and stir until well-blended.
- Lightly grease baking pan and sprinkle in a few sesame seeds. Or use parchment paper to line pan.
- Add bread dough to pan and sprinkle handful of seeds on top.
- 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.
- Bake for about 60 minutes (if you let dough rise first) or for about 70 minutes (if you put pan straight into the oven.)
- 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.
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.
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.
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.
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