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Kornspitz - Austrian multigrain bread
Healthy and crispy homemade Austrian Kornspitz bread

Kornspitz

Author: Flavelo
Recipes
Although it seems like an ancient recipe, the Kornspitz was actually invented in Austria in 1984 and immediately became a bakery superstar. This 'modern classic' was born in the spirit of health consciousness: packed with fibre, seeds, and wholemeal flour. Its name comes from the words 'Korn' (grain) and 'Spitz' (pointed end). Due to its crispy crust, nutty taste, and juicy crumb, it is the most popular sandwich base in the Alps.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 8 servings
🔥 Calories 210 kcal
🌍 Cuisine Austrian

Ingredients

Equipment Needed

  • Baking tray with parchment
  • Mixing bowl
  • Spray bottle (for water)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Sesame seeds

Instructions

1 ✓

Soak the seeds (sunflower, flax, sesame) in enough water to cover them for 30 minutes. Then drain.

Tip: Soaked seeds don't draw moisture from the dough during baking, so the roll doesn't dry out.
2 ✓

Dissolve the sugar and yeast in the lukewarm water. Leave for 5 minutes to activate.

Tip: The water shouldn't be hot!
3 ✓

Mix the flours with the salt. Add the yeast water, oil, and the drained, soaked seeds.

Tip: Wholemeal flours absorb more water than plain flour.
4 ✓

Knead the dough thoroughly (approx. 10 minutes). You will get a slightly sticky, dense dough.

Tip: Do not over-flour; keep it juicy for a soft crumb.
5 ✓

Cover and prove for 45-60 minutes.

Tip: Until visibly grown.
6 ✓

Turn onto a floured counter, divide into 8 parts. Shape them into long rolls with pointed ends. Place on a baking tray.

Tip: When shaping, roll with your palm to make the surface tight.
7 ✓

Spray them with water, roll in more seeds (if you like), and let rise for another 30 minutes.

Tip: The water helps the seeds stick.
8 ✓

Preheat the oven to 220°C. Place a bowl of water at the bottom (steam).

Tip: Steam is needed in the first 5-10 minutes of baking so the dough opens nicely instead of cracking.
9 ✓

Bake the rolls for approx. 20 minutes until dark brown and crispy.

Tip: Due to the rye and seeds, it will be darker than a white roll, which is good!

Recipe FAQ

Why wasn't it crisp enough?
Steam was missing from the oven. Place a bowl of water in the bottom of the oven, or spray with water at the start of baking.
Are flaxseeds digestible?
Yes, if you crush or grind them a little, or if you chew the roll thoroughly!

Ingredients

  • 300 g Wholemeal wheat flour
  • 200 g Rye flour
  • 320 ml Lukewarm water
  • 25 g Fresh yeast
  • 12 g Salt
  • 50 g Sunflower seeds (plus more for sprinkling)
  • 30 g Flaxseeds (whole or crushed)
  • 20 g Sesame seeds
  • 20 ml Olive oil
  • 1 tsp Sugar or honey (for the yeast)