Luckner Grandma's whole grain bread

Ingredients for 8 loaves:

2 kg whole grain flour, coarsely ground (⅓ rye, ⅓ wheat, ⅓ spelt)

200 g wheat bread flour, fine

200 g rye flour, fine

200 g wheat flour, plain

2 cubes yeast

100 g sourdough

1 tbsp. salt

Sesame seeds

sunflower seeds

pumpkin seeds

to taste - spices: Fennel, anise, ground caraway,

to taste - 2 l water, lukewarm (or a mixture of milk and water)

1/2 l yogurt, lukewarm.


Mix all flours and put them into a suitable bowl. For the "dampfl", mix the yeast with a little lukewarm water until smooth, add a little flour and leave to rise in a warm place. Mix the sourdough in some lukewarm water. Mix the "dampfl", sourdough, salt, grains, spices, water and yoghurt well with the flour and knead for about half an hour to a medium firm dough. Add a little flour or water if necessary. Leave the dough to rise in a warm place for an hour. Knead again and divide into eight equal parts, shape into loaves and let rise again. Before baking, make a few cuts across the loaf with a sharp knife, brush with warm milk or water and sprinkle with sesame seeds. Bake the loaves in a preheated oven at 190 °C to 200 °C for approx. 35 to 45 minutes.

Tip: For a good dough, the ingredients should be at room temperature. To ensure that the bread turns out particularly well, place 1 cup of water in the oven!


The Lucknerhaus team wishes you good luck!


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