Seeded Bread

It’s really hard to find seeded breads in the United States that taste anything like the breads I grew up with. This körnerbrot is satisfying and wholesome and delivers the hearty, nutty flavor I love. It’s my go-to for sandwiches or simply smeared with some good butter or Leberwurst. Note: I typically toast and soak the seeds the day before baking. This extra step makes a huge difference—unsoaked seeds pull a lot of moisture from the dough, leading to dry