Wholemeal bread from the Luckner grandma

Ingredients for 2 loaves:


500 g wholemeal flour (1/3 rye flour, 1/3 wheat flour and 1/3 wholemeal spelt flour)

50 g fine wheat bread flour

50 g fine rye flour

50 g plain wheat flour

½ cube yeast

1 tbsp sourdough

1 tsp salt

2 tsp bread spice (mixture of ground caraway, aniseed, fennel)

35 g linseed

500 ml lukewarm water

125 g room temperature yoghurt

150 g mixed grains (sunflower and pumpkin seeds)

Sesame seeds to sprinkle on the bread



Leave the linseed to soak in hot water for 30 minutes.


For the Dampfl: Mix the yeast with 1/3 of the lukewarm water and 1 tablespoon of flour, cover with a tea towel and leave to rise at room temperature until the amount has doubled and cracks have appeared on the surface.


For the dough: place all the ingredients in a suitable bowl and knead for 30 minutes to form a medium-stiff dough. If necessary, add a little more water or flour. Leave the dough to rise in a warm place for approx. 1 hour, shape into loaves and leave to rise again. Before baking, make a few cuts across the loaf with a sharp knife, brush with a little warm water and sprinkle with sesame seeds.


Bakethe loaves at 190 - 200°C in a preheated oven with steam (place a heatproof mug of water in the oven) for 35 to 45 minutes, depending on the size.


The team at Alpengasthof Lucknerhaus wishes you every success!


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