Mixed whole grain bread with sunflower and pumpkin seeds

German mixed grain and seed bread

As a German living in the UK I’ve found the only way to have decent bread in my life is to make my own. I tried using a breadmaker for a while, but whatever recipe I used (from the book that came with it), I always ended up with light-as-air, soft-crusted, doesn’t-really-feed-you kind of loaves that I could as well have bought in the supermarket and that have become the terror of my British breakfasts.

My live saver arrived on my 30th birthday in the shape of a Thermomix and it has changed – well, if not my life then certainly my kitchen, my eating and most of all my bread-making. Because I’m finally equipped with the kit and the recipes to make German bread just like the ones I grew up with – and all without having to spend a fortune at posh delis or markets.

German mixed grain and seed bread

Here’s the recipe for one of my favourite breads, using a combination of wheat, rye and spelt for a more interesting flavour and texture, and a wonderfully firm and crusty crust. You can vary the amounts – half/half spelt and white works very well – but don’t use more than one quarter rye as you’ll end up with a very collapsed, dense bread.


I’m giving you the recipe for ready ground flours as they’re easier to come by in the UK, but you can also buy whole grains and grind them in the Thermomix, in batches of up to 250g, 1 minute / speed 10.

150g strong white bread flour
100g whole grain wheat flour
100g whole grain rye flour
250g whole grain spelt flour
1 tsp bread spice*
100g banana
150g yogurt
150g sunflower seeds
50g pumpkin seeds
2 tsp salt
1 tsp sugar
180ml water
2 1/2 tsp quick / easy bake yeast


  1. Line a loaf tin with greaseproof paper.
  2. Weigh the white flour and banana into the mixing bowl and chop the banana for 5 seconds / speed 4.
  3. Add the whole grain flours, yogurt, seeds, salt, sugar, yeast and water and work into a dough for 3 minutes / kneading (interval) mode. Shake the dough out into the loaf tin, gently smooth it in to fill the tin evenly, and leave to rise in a warm place for around 30 minutes. Meanwhile preheat the oven to 200°C.
  4. Bake the bread for 40-45 minutes at 200°C. Remove from the tin immediately, peel off the greaseproof paper and leave to cool on a wire rack.
  5. Eat a cheeky slice while it’s still warm for 100% bread happiness.

whole grain and seed love

* You can buy bread spice in German shops or make your own: Finely grind up 2 tsp caraway seeds, 2 tsp fennel seeds, 1 tsp anise and 1 tsp coriander seeds in a pestle and mortar and store in a clean jar.

Leave a Reply

Your email address will not be published. Required fields are marked *