If you are as big a fan of Weltmeister rolls as I am, but don’t feel like shaping each roll individually, you can bake this Weltmeister bread with sourdough. It contains no yeast and is leavened only with sourdough. This makes it moist and fluffy and keeps it fresh for a long time. Because Weltmeister bread also contains rye flour, you should wait until the bread has cooled completely before cutting it. Otherwise, the crumb may become sticky.

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Why is Weltmeisterbrot called Weltmeisterbrot?

Did you know that German footballer and coach Jürgen Klinsmann is actually a trained baker and that we have him to thank for these Weltmeisterbrötchen? The German Bakers’ Academy in Weinheim invented the grain rolls after Germany’s World Cup victory in Italy in 1990 and had them marketed by national player Klinsmann. Weltmeisterbrot is essentially the large version of the Weltmeisterbrötchen rolls.

How healthy is multigrain sourdough bread?

Weltmeisterbrot contains whole grain flour and seeds such as sunflower seeds, sesame seeds, flax seeds, and poppy seeds. This grain bread is therefore rich in nutrients and fiber. When you bake your own bread, you can be sure that it contains no unnecessary additives. The sourdough and the long resting time overnight make the bread particularly easy to digest.

Why you’ll love this bread

Weltmeisterbrot is a grain bread that keeps you feeling full for a long time thanks to its high whole grain content. It is sprinkled with a mixture of sesame and poppy seeds on the top and sunflower seeds on the bottom, and contains flax seeds. The bread dough is quick to make and can be left to rise overnight. This recipe for Weltmeisterbrot with sourdough also does not require yeast.

You’ll need these ingredients

• Flaxseed and whole grain rye flour for the scalded dough. Alternatively, you can also use chia seeds.
• Wheat flour: bread flour or type 550.
• Wholegrain wheat and rye flour: Even ground wholegrain flours have a richer flavour and more nutrients compared to supermarket flours. However, they do not keep as long and should be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour. If you want to use more wholemeal flour than listed in the recipe, you will probably need to increase the amount of water. Wholemeal flours absorb more water than white flours.
• Sourdough starter ensures that the bread becomes soft and fluffy and stays fresh for a long time.
• Honey or syrup for a vegan version.
• Oil for a tender crust and a fine-pored crumb.
• Salt for flavor.
• Sesame seeds, poppy seeds and sunflower seeds are the classic toppings for seeded bread.

Baking with sourdough – cultivating and caring for sourdough starter

You can use either wheat sourdough or rye starter for this recipe. I use a universal sourdough for all types of flour. I feed my sourdough with equal parts water and flour. If you use a different mixing ratio, you will need to adjust the amount of water in the recipe.

The sourdough does not need to be freshly fed for this recipe, but it should not have been more than a week since it was last refreshed. The longer your sourdough has not been fed, the longer the dough usually needs to rest.

If you don’t have a sourdough yet, I’ve put together some methods for growing your own starter here.

How to make seeded multigrain sourdough bread

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Preparing the dough

Ingredients for scalded dough: Pour boiling water* over the flaxseed and whole grain rye flour, cover, and allow to cool completely.

Mix the main dough: Combine* all ingredients (including the scalded dough) in a bowl. Cover the dough and let it rest at room temperature for 30 minutes.

Stretch and fold the dough: Then stretch and fold the dough once.

Dough resting time: Cover the dough and leave it to rest at room temperature for 3–4 hours until it has increased significantly in volume.

Shaping the world champion bread

Shape the bread and add toppings: Place the dough on a lightly floured work surface and shape into a round. Roll the surface in sesame and poppy seeds. If necessary, lightly moisten the dough so that the seeds stick better. Place the shaped loaf with the seam side up in a floured proofing basket. Lightly moisten the seam and sprinkle with sunflower seeds, then press down lightly.

Kalte Übernachtgare: Das Gärkörbchen* abdecken und über Nacht in den Kühlschrank stellen.

Das Körnerbrot mit Sauerteig backen

Ofen vorheizen: Den Backofen auf 230 °C Heißluft + Unterhitze vorheizen. Einen Backstein* und eine Dampfschale bestehend aus einer ​Edelstahl-Ofenform*​ und ​Lavasteinen* mit erhitzen.

Bake the bread: Carefully turn the dough out of the proofing basket onto the hot baking stone (sunflower seeds are now at the bottom). Reduce the temperature to 200 °C. Bake for 15 minutes with steam, then remove the steam tray. Bake for a further 30-35 minutes without steam until the bread has a crispy crust.

Leave to cool: Leave the bread to cool completely on a wire rack* before cutting into it.

Frequently asked questions

What is Weltmeisterbrot?

Weltmeisterbrot is a hearty mixed bread made with wheat and rye flour and topped with a crispy crust of sesame, poppy, and sunflower seeds. It has a moist crumb thanks to the soaker made from flaxseed and rye meal.

Why is the scalding piece used?

The scald binds water, which makes the bread juicier and extends its shelf life. It also enhances the aroma and improves the structure of the dough.

Can I let the dough rise without a proofing basket?

Yes, if you don’t have a proofing basket, you can leave the dough to rise in a bowl lined with a clean cloth. Sprinkle the cloth with flour beforehand to prevent the dough from sticking.

How long does the bread have to rest before I cut it?

Leave the bread to cool on a rack for at least 1 hour after baking so that the crumb stabilizes and the aroma develops optimally. However, it would be better if you waited a little longer.

Can I bake the bread in a normal oven without a baking stone?

Yes, you can also bake the bread on a normal baking tray. However, a baking stone retains the heat better and ensures a particularly crispy crust. Alternatively, you can also use a cast iron pot.

How long does the world champion bread stay fresh?

The bread will stay fresh for 5-6 days in a linen bag or bread box. If you want to keep it for longer, you can cut it into slices and freeze it.

Can I bake the world champion bread in advance and freeze it?

Yes, the bread is great for freezing. It is best to cut it into slices beforehand so that you can defrost it in portions. To bake it up, simply warm it up briefly in the oven at 180 °C.

You might also like these recipes

• How to Make Rugbrød – Danish Rye Bread with Sourdough
• The Best Wholegrain Seeded Sourdough Bread
• Baguette Tradi’graines – Rustic grain baguettes with sourdough
• Healthy Sourdough Oatmeal Bread with Spelt
• Recipe for the Best Rustic Sourdough Farmhouse Bread
• Bake your own six-grain bread with sourdough
• Healthy Seeded Sourdough Rolls with Poppy Seeds: German Weltmeisterbrötchen

Helpful tools – My recommendations

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• A grain mill* for freshly ground wholemeal flour.
• A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
• A kitchen scale*.
• With this sharp baker’s knife*, you can make precise cuts in your bread and get creative with intricate scoring patterns.
• You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
• You can bake beautiful loaves with proofing baskets. There are round proofing baskets* and oval proofing baskets*. If you want to bake several loaves at the same time, I would recommend oval baskets. They take up less space in the fridge and oven.
• A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
• Baking steel* or baking stone to make your bread, rolls and pizza nice and crispy.
• When baking bread in a Dutch oven*, you can do without baking steel and a steam tray because the cast iron pot has the perfect climate.
• A cooling rack* for bread, rolls and waffles.
• A stainless steel kettle* with different temperature settings for soaked ingredients.
• A sharp bread knife*.
• A stainless steel toaster* for slices of bread, toast and rolls.

You can find more product recommendations here.