Kornspitz - Austrian Seeded Bread
Kornspitz is a popular Austrian baked good that was developed in the 1980s. Since then, it has spread worldwide and become a favorite for health-conscious eaters. Made with whole wheat flour and seeds, this bread is easily digestible, rich in fiber, and stays fresh for a long time. It's typically eaten with butter, cheese, or ham, but it's also perfect as a base for any sandwich. It's one of the most well-known products in Austrian bakeries, and now you can easily make it at home!
Ingredients for this recipe
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Preparation Steps
1
Dissolve the yeast in lukewarm water and let it stand for 5 minutes to activate.
2
In a large bowl, combine the whole wheat flour, rye flour, and salt. Add the yeast mixture and olive oil, then start kneading the dough.
3
Gradually knead in the sunflower seeds, flax seeds, and sesame seeds to distribute them evenly throughout the dough.
4
Cover the dough with a clean kitchen towel and let it rise at room temperature for 60 minutes, or until doubled in size.
5
Turn the risen dough out onto a lightly floured surface and shape it into oblong rolls. Place them on a baking sheet lined with parchment paper.
6
Cover the shaped rolls and let them rise for another 30 minutes.
7
Meanwhile, preheat the oven to 430°F (220°C). Place a small dish of water on the bottom of the oven to create steam, which will help the breads develop a crispy crust.
8
Bake the breads for 20-25 minutes, or until golden brown and crispy.
9
Let them cool on a wire rack before serving. You can enjoy them fresh or store them in an airtight container.
