Power Grain

The recipe I present today is ideal as a base for various finger foods. Whether meat, cheese or vegetables – this hearty and tender bread will be loved by many!

Thanks to its distinctive, aromatic and stable crumb, the bread is ideal for slicing and  cutting into decorative bites.

In addition to the bread recipe, there are 3 recipes for spreads.


Total Recipe

400gSourdough TA 210 (50% of the rye flour)23,5%
425gWheat flour Type 700 / 55053%
190gRye flour Type 96023,5%
50gRye meal, coarse6%
50gSpelt- or wheat meal, coarse6%
50gToasted and finely ground bread crumbs6%
40gPuffed grain (wheat, quinoa,…)5%
60gSesame seeds7,5%
25gRye malt powder3%
25gFlax seeds3%
250gSunflower Seeds31%

Sourdough Step 1 / Foundation Sour

62gRye flour Type 960
44gWater approx. 35C

Dissolve the starter in water then mix with the rye flour until lump-free. Then let mature in a warm spot at 25-27°C for 12-18 hours.

Sourdough Step 2 / Full sour

113gMature foundation sour
162gWater approx. 45°C
125gRye flour Type 960

Completely dissolve the starter in the water using a whisk and then stir in the rye flour until lump-free. With a dough temperature of 32°C the full sour will mature in 3 hours (at 30°C / 4 hours maturity time).


50gRye meal, coarse
50gSpelt- or wheat meal, coarse
50gToasted and finely ground leftover bread
25gFlax seeds
25gDark malt
60gSesame seeds
250gRoasted sunflower seeds
500gWater 70-80°C

Pour the water over the ingredients and let soak for 3-4 hours. 

Main dough

400gMature full sourdough
190gRye flour Type 960
425gWheat flour Type 700
190gWater +/-
40gPuffer grains


  • Mix the sourdough, scald, and other ingredients on slow for 5-6 minutes then mix on fast for 5-6 minutes. If the dough appears too firm, PLEASE add water!
  • 45 minute dough maturity
  • Divide the dough, form, and place in the baking pans. 
  • Proof approx. 75-90 minutes
  • Bake the breads at 250°C with strong steam.
  • After a 5 minute initial bake, reduce the temperature to 200°C.
  • Total bake timet: 65 minutes

Additional info:

  • Spelt can be substitute for the wheat flour
  • The rye and wheat flours can be exchanged with whole grain flours- if so, simply increase the water in the sourdough and main dough by 15%!
  • If you don’t have puffed grains, simply leave them out (just reduce the water amount a tad).

Liptauer cheese

250gCottage cheese /Quark
100gSoft Butter
30gCreme Fraiche
70gRed Bell Pepper(cut into small dice)
3 TLSweet Paprika
1Garlic clove
50gOnion( Small dice)
Pinch of salt & pepper

Mix together the ingredients and season to taste

Pumpkin Seed Spread

250gTopfen/Curd cheese  20% fat
100gCreme Fraiche
50gChopped Pumpkin seeds
50gDiced onion
25gPumpkin seed oil
Pinch of salt/pepper

Mix together the ingredients and season to taste

Salmon Spread

200gCream cheese
200gSmoked salmon(cut into small dice)
50gCreme Fraiche
60gOnion(small dice)
Pinch of salt & pepper

Mix together the ingredients and season to taste