Wholemeal Bread

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Wholemeal Bread
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40 min.
ready in 2 h. 40 min.
Ready in

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie267 kcal(13 %)
Protein10.11 g(10 %)
Fat8.9 g(8 %)
Carbohydrates39.87 g(27 %)
Sugar added1.25 g(5 %)
Roughage6.41 g(21 %)
Vitamin A21.58 mg(2,698 %)
Vitamin D0.39 μg(2 %)
Vitamin E0.32 mg(3 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.13 mg(12 %)
Niacin3.61 mg(30 %)
Vitamin B₆0.2 mg(14 %)
Folate27.67 μg(9 %)
Pantothenic acid0.43 mg(7 %)
Biotin1.83 μg(4 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C0.06 mg(0 %)
Potassium233.27 mg(6 %)
Calcium75.14 mg(8 %)
Magnesium64.85 mg(22 %)
Iron2.68 mg(18 %)
Zinc1.24 mg(16 %)
Saturated fatty acids1.53 g
Cholesterol5.53 mg


500 grams Whole wheat flour
1 cube Yeast (42 grams)
1 tablespoon Molasses
350 milliliters Buttermilk
80 grams Oats
125 grams hulled Sunflower seed
75 grams low-fat Quark
1 teaspoon salt
1 generous pinch Anise seed (ground)
½ teaspoon Caraway (ground)
butter (for the mold)
Oats (for the mold)
How healthy are the main ingredients?
Whole wheat flourSunflower seedOatssaltCarawayOats

Preparation steps


Place the flour in a bowl and make a well in the center. Crumble the yeast into the well along with the molasses. Very gently heat the buttermilk to lukewarm. Pour 100ml (approximately 3 1/2 ounces) of buttermilk into the bowl. Stir, pulling some flour in from the sides of the bowl. Cover and let stand in a warm place for 15 minutes. Stir in the remaining buttermilk, oatmeal, half of the sunflower seeds, quark, salt and the spices. Knead well. If necessary, add a little water or flour so that the dough is soft but no longer sticks to the hands. Cover and let stand 30 minutes in a warm place. Knead again.


Preheat the oven to 200°C (approximately 390°F). Butter a long cylindrical loaf pan and sprinkle with oatmeal. Shape the dough into a long shape which is slightly smaller in diameter of the pan. Roll the dough in the remaining sunflower seeds, place into the pan, cover and let rise 15 minutes. Bake on the middle shelf of the oven until the bread sounds hollow when the bottom is tapped, 50-60 minutes. Then let cool briefly in the mold, take it out of the mold and cool on a wire rack.