Wholewheat Bread

From Mothers Kitchen
(makes about 6 breads)


1 kg

wholewheat flour


cube fresh yeast (32 g) or 1 package dry yeast

2-3 ts


lukewarm water



depends on what you like


cup bran


cup rolled oats


cup linseed



as you like

sunflower seeds, sesame seeds, pumpkin seed, nuts



to season

fennel seed, anise seed or coriander




Dissolve the yeast in lukewarm water. If you use dry yeast simply mix it with the flour. Mix the flour with all the ingredients (give your fantasy free rein, you can many more ingredients than stated above!). Add as much lukewarm water as you need and mix it to a thick dough. You don't have to kneed the dough, that's the nice part about the whole story!

Cover the dough with a wet towel and let it stand in a room without any draught for at least 3 hours (or over night).

Bake the breads in any size you like for about 45 minutes in a 250 celsius oven.

Our special hint:
You could also use leftovers of rice or barley. The bread is relatively moist and if you wrap it in a towel it stays fresh for a long time.