This German Bread recipe combines simple ingredients to create a hearty and flavorful loaf with a delightfully chewy crust and a soft, airy interior. By using traditional steps, such as multiple resting periods and a final oven rise, this recipe achieves the classic texture and rich flavor that German bread is known for. Perfect on its own, with butter and jam, or as an accompaniment to hearty soups and stews, this bread is a delicious staple that brings rustic charm to any table.
Why You’ll Love This German Bread Recipe:
Authentic and Simple: With just a few ingredients, this bread delivers a delicious, traditional flavor that’s satisfying and wholesome.
Perfectly Rustic Texture: The combination of two rises and layering during the shaping process gives this bread a chewy, rustic texture that’s ideal for sandwiches or enjoying on its own.
Versatile Serving Options: Whether paired with hearty soups, topped with cold cuts, or spread with jam, this German bread is a perfect accompaniment to any meal.
No Special Equipment Required: This recipe is beginner-friendly, requiring only a few basic kitchen tools, making it accessible for everyone.
Key Ingredients:
Water: Room-temperature water helps activate the yeast and mix the dough smoothly. Avoid hot water, which can kill the yeast, and cold water, which can slow down the activation.
Dry Yeast: Ensure your yeast is fresh and active. If it doesn’t foam during activation, it may have expired, so try a new batch to avoid flat or dense bread.
Sugar: The sugar feeds the yeast, helping it activate and encouraging a beautiful rise. It also adds a subtle hint of sweetness that enhances the bread’s flavor.
Sunflower Oil: This oil adds tenderness to the dough without overpowering the other flavors. You can substitute with olive oil for a slightly different flavor if preferred.
Flour: Standard all-purpose flour works well, but you can experiment with bread flour for a chewier texture or mix in whole wheat flour for a denser, more rustic loaf.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Step-by-Step Instructions
Step 1: Yeast Activation
Combine Water, Sugar, and Yeast: In a large bowl, pour 350 ml of water (room temperature), then add 1 tablespoon of sugar and 8 grams of dry yeast. Stir gently until the sugar and yeast dissolve.
Activate the Yeast: Cover the bowl with a clean cloth and let it sit for 5 minutes. The yeast should become frothy and bubbly, indicating it’s activated.
Step 2: Add Oil and Flour
Add Sunflower Oil: Pour 25 ml of sunflower oil into the yeast mixture, enriching the dough with flavor and tenderness.
Incorporate the Flour: Gradually sift 500 grams of flour into the bowl, stirring as you add. This prevents lumps and aerates the flour, leading to a lighter texture in the bread.
Step 3: First Rise
Form the Dough: Mix the ingredients until a sticky, viscous dough forms, well combined yet sticky to the touch.
Let the Dough Rise: Cover the bowl with a cloth, place it in a warm, draft-free area, and let the dough rise for 1 hour, or until it has doubled in size.
Step 4: Second Mixing
Stir the Dough: After the first rise, stir the dough for about 30 seconds to release some of the air and redistribute the yeast.
Second Rest: Cover the bowl again and let the dough rest for an additional 30 minutes to develop gluten, resulting in a better texture.
Step 5: Shape the Dough
Prepare the Work Surface: Lightly flour a clean work surface to prevent sticking.
Roll and Fold the Dough: Roll the dough into a rectangle, then fold it over itself to create layers for a chewy texture. Cover with a bowl and let it rest for 10 minutes.
Step 6: Final Shaping and Baking
Shape the Dough: Flour the work surface again, roll out the dough to your desired thickness, and shape it into a loaf, boule, or individual rolls.
Prepare for Baking: Place the shaped dough on a baking tray lined with parchment paper. Make decorative slashes with a sharp knife to allow for expansion and patterning.
Bake the Bread: Preheat your oven to 230°C (446°F). Bake for 30-40 minutes or until the crust is golden brown, and the bread sounds hollow when tapped on the bottom.
Step 7: Cool and Serve
Cool the Bread: Remove from the oven and let it cool slightly on a wire rack to set.
Serve: Slice and enjoy warm or at room temperature with butter, jams, or as a side for soups and stews.
Serving Suggestions:
This rustic German bread is wonderfully versatile and pairs well with many dishes. Here are a few ideas to elevate your serving experience:
Classic Butter and Jam: Spread warm slices with European butter and fruit preserves for a simple, delicious snack.
Cheese and Cold Cuts Platter: Serve alongside a variety of cheeses, cured meats, and pickles for a traditional German-inspired snack board.
Hearty Soups and Stews: This bread is perfect for dipping into thick soups or stews, such as goulash, lentil soup, or potato leek soup.
Storage & Meal Prep Tips:
Freshly baked bread is best enjoyed within the first day or two, but you can easily store it to enjoy later.
Room Temperature: Keep the bread at room temperature in an airtight container for up to 3 days. Avoid refrigeration, as it can dry out the bread.
Freezer: To keep it longer, wrap the bread tightly in plastic wrap, then place it in a freezer-safe bag. Freeze for up to 2 months. When ready to enjoy, thaw at room temperature and reheat in a preheated oven at 180°C (350°F) for 10 minutes to refresh the crust.
Make-Ahead: You can prepare the dough in advance and let it rise overnight in the refrigerator. When ready to bake, bring it to room temperature and proceed with shaping and baking.
Variations:
This German bread recipe is easy to adapt to your preferences. Here are some ideas to make it your own:
Whole Wheat Bread: Substitute half of the all-purpose flour with whole wheat flour for a heartier loaf with a deeper flavor.
Seeded German Bread: Add sunflower seeds, flaxseeds, or pumpkin seeds to the dough for extra crunch and nutrition. Sprinkle seeds on top before baking for a rustic look.
Herb-Infused Bread: For a flavorful twist, add a teaspoon of dried rosemary, caraway, or oregano to the flour before mixing. These herbs add a subtle aroma that pairs well with the bread’s rustic flavor.
Sourdough Variation: If you have a sourdough starter, you can substitute it for part of the yeast. This adds a tangy, complex flavor and a chewy texture to the bread.
Conclusion:
Baking this rustic German bread at home is not only rewarding but also surprisingly simple! The combination of a soft, airy interior with a golden, crunchy crust is exactly what makes homemade bread so satisfying. Whether you’re an experienced baker or a beginner, this recipe offers a straightforward method to create a delicious, rustic loaf perfect for any occasion.
Happy baking, and enjoy the delicious aroma of fresh bread filling your kitchen!
Rustic German Bread
Ingredients
- 350 ml water room temperature
- 1 tablespoon sugar
- 8 grams dry yeast
- 25 ml sunflower oil
- 500 grams flour plus extra for dusting
Instructions
- In a large bowl, pour 350 ml of water, add 1 tablespoon of sugar and 8 grams of dry yeast. Stir until dissolved, cover, and let sit for 5 minutes until frothy.
- Add 25 ml of sunflower oil to the yeast mixture. Gradually sift in 500 grams of flour, stirring to combine.
- Mix until a sticky dough forms. Cover and let rise in a warm area for 1 hour, or until doubled in size.
- Stir the dough to release air, cover, and let rest for another 30 minutes to develop gluten.
- Lightly flour a surface, roll dough into a rectangle, fold, and let rest for 10 minutes. Shape into a loaf, boule, or rolls.
- Place dough on a lined baking tray. Make decorative slashes with a knife. Preheat oven to 230°C (446°F) and bake for 30-40 minutes until golden brown.
- Remove from oven, cool on a wire rack, and enjoy warm or at room temperature.