Save This Recipe
Just drop your email here and We'll send it right away!
If you’ve ever dreamed of baking your own rustic, European-style bread at home, this German Bread is a must-try. It’s made with just a handful of wholesome ingredients, but thanks to a few traditional techniques—like slow resting and a good oven spring—it bakes up with a crisp, chewy crust and a soft, airy center. The flavor is deep and comforting, just the way a good old-fashioned loaf should be. Enjoy it warm out of the oven, slathered with a little butter, or serve it alongside your favorite soup or stew. It’s the kind of bread that makes the whole kitchen smell amazing—and disappears fast!
Why I Keep Coming Back to This German Bread
This is one of those simple, old-school bread recipes that’s become a regular in my kitchen. It’s got that real, rustic feel—chewy on the outside, soft on the inside, and full of that earthy, homemade flavor you just can’t get from store-bought bread.
-
It’s the Real Deal – No weird extras, just a few classic ingredients that come together into something really satisfying.
-
That Crusty, Rustic Texture – Thanks to the double rise and how it’s shaped, the texture is spot on—perfect for slicing and piling with anything from butter and jam to meats and cheese.
-
Works with Everything – We’ve had it with soups, for sandwiches, or just toasted with a little honey. It goes with pretty much anything.
-
No Fancy Tools Needed – If you’ve got a bowl, a spoon, and an oven, you can make this. No stand mixer or baking stone required.
It’s one of those recipes that feels grounding and cozy—and it makes the house smell amazing while it bakes.
What You’ll Need
These pantry staples come together to make a soft, flavorful dough that’s perfect for homemade bread. Here’s a quick look at what you’ll be using:
-
Water: I use room-temperature water—it helps the yeast bloom and keeps the dough easy to work with. Just steer clear of hot water (it can kill the yeast) or cold water (which slows everything down).
-
Dry Yeast: Make sure your yeast is fresh! If it doesn’t foam up when you activate it, it’s probably past its prime. I always keep an extra packet on hand, just in case.
-
Sugar: A little sugar gives the yeast something to feed on, which helps the dough rise nice and fluffy. It also adds a subtle touch of sweetness to the finished bread.
-
Sunflower Oil: This keeps the bread tender and soft without adding a strong flavor. Olive oil works too, if you want a richer, slightly fruity taste.
-
Flour: I usually go with all-purpose flour—it gives great results. But if you’re in the mood to experiment, try bread flour for extra chew or mix in some whole wheat for a heartier loaf.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step 1: Wake Up the Yeast—It Needs a Little Nudge
First things first: you’ve got to coax the yeast to life. It’s like waking up a sleepy cat—gentle, a bit of patience, and maybe a little sugar.
-
Pour 350 ml of room-temp water into a large mixing bowl.
-
Stir in 1 tablespoon of sugar and 8 grams of dry yeast.
-
Give it a quick swirl with a spoon, just until it dissolves.
-
Cover the bowl with a clean towel and let it sit for 5 minutes.
Here’s the thing—if it starts bubbling and looking a little foamy, you’re in business. That means the yeast is alive and ready to go. If it doesn’t bubble? It might be old yeast. Toss it and try again (I’ve been there).
Step 2: Oil & Flour—A Love Story
Once your yeast is awake and smiling (well, not literally), it’s time to give the dough its bones.
-
Pour in 25 ml of sunflower oil. This adds moisture and just a touch of richness. Sunflower oil is neutral, so it won’t overpower the bread’s flavor.
-
Now, slowly sift in 500 grams of flour, stirring as you go.
Sifting helps prevent lumps and makes the flour light and fluffy—kind of like giving your dough a little breathing room. Use a wooden spoon, or your hands if you’re feeling brave. It’ll get sticky, but that’s part of the charm.
Step 3: Let It Rise (While You Sip Coffee)
This is the part where the dough starts to feel like it has a soul.
-
Mix until the dough is sticky, stretchy, and kind of glossy.
-
Cover it with a towel again and place the bowl in a warm, cozy corner. No drafts—yeast doesn’t like to shiver.
-
Let it rise for about 1 hour, or until it has doubled in size.
Sometimes I use this time to clean up, sometimes I sit with a cup of coffee and read a few pages of a good book. Either way, the dough does all the work right now.
Step 4: Give It a Stir—Just Enough
Once the dough has puffed up like a marshmallow, you’ll want to gently stir it down.
-
Stir the dough for about 30 seconds to knock some of the air out. It feels wrong, but it’s oh-so-right.
-
Then, cover it again and let it rest another 30 minutes.
This second rest gives the gluten a chance to develop—that’s the stuff that gives bread that perfect chewy bite.
Step 5: Time to Shape Things Up
Let’s be honest—this part is fun. You get to feel the dough, shape it, play with it a little.
-
Lightly flour your work surface.
-
Roll the dough out into a rectangle, then fold it over itself, like tucking it in for a nap.
-
Let it rest for 10 minutes, covered with a bowl.
This folding trick gives the bread layers and structure. Think rustic bakery-style texture without all the fuss.
Step 6: Shape, Score, and Bake Away
Almost there! Your kitchen is probably already smelling a little bready, and that’s just from the dough.
-
Flour your surface again, roll out the dough to your desired thickness, and shape it however you like: one big loaf, a round boule, or cute little rolls.
-
Line a baking tray with parchment paper.
-
Gently place your dough on the tray and make a few decorative slashes with a sharp knife. These aren’t just pretty—they help the bread expand properly.
Now, the grand finale:
-
Preheat your oven to 230°C (446°F).
-
Bake for 30-40 minutes. The crust should be a beautiful golden brown, and when you tap the bottom, it should sound hollow—like knocking on a crusty little door.
Step 7: Cool It (Literally) and Enjoy
As tempting as it is to slice right into that hot loaf, give it just a little time to cool on a wire rack. This helps the crumb set and keeps it from turning gummy.
Once it’s cool enough to handle—slice, slather with butter, maybe some jam or honey, and take that first bite.
Warm. Chewy. Slightly sweet from the yeast. It’s the kind of bread that makes everything feel alright.
Serving Suggestions
This German bread is rustic, hearty and flavorful, and pairs with nearly everything. Here are some delicious ways to have it:
Keep it simple: Warm up a slice and spread it with a little European butter and your favorite jam. It’s the kind of snack that never gets old.
Snack board favorite: This bread is amazing served with a mix of cheeses, cured meats, and a few pickles—think of it as a German-style charcuterie board. Perfect for gatherings or cozy nights in.
Dipping delight: It holds up beautifully in hearty soups and stews. Try it with goulash, lentil soup, or a creamy potato leek—you’ll want to soak up every last drop.
Storage & Meal Prep Tips
As with most home-baked breads, this one’s great the day it’s made, but it freezes well, too, if you’d like to enjoy it after!
Room temp: Store the bread in an airtight container or bread bag at room temperature for up to 3 days. Skip the fridge—it tends to dry out the crumb.
Freeze for later: Wrap it up tightly in plastic wrap, then pop it into a freezer-safe bag. It’ll keep well for up to 2 months. When you’re ready to eat, just thaw at room temp and warm in the oven at 350°F for about 10 minutes to bring back that freshly baked crust.
Make-ahead option: Want to prep ahead? You can mix the dough the night before and let it rise in the fridge. Just bring it to room temperature the next day, shape it, and bake as usual. It makes fresh bread feel easy—even on a busy schedule.
Variations
This is one of those recipes that’s easy to make your own, depending on what you like or what’s in your pantry.
Whole Wheat Version
If you want a slightly heartier loaf, swap out half of the all-purpose flour for whole wheat. It gives the bread a deeper flavor and a more rustic texture—really nice with soup or a smear of butter.
Add Seeds
Sometimes I mix in a handful of sunflower seeds, flaxseeds, or pumpkin seeds. They add a nice crunch and a little extra nutrition. I also like to sprinkle some on top before baking—it makes the loaf look beautiful and a little more homemade (in the best way).
Herb Flavor
You can mix in a teaspoon of dried herbs like rosemary, oregano, or caraway. It adds just a hint of flavor and smells amazing while it bakes. Great if you’re serving it with cheese or soup.
Sourdough Option
If you’ve got a sourdough starter on hand, you can use it instead of some of the yeast. It’ll give the bread a tangy flavor and chewy texture—perfect for slicing and toasting.
Conclusion:
Baking this rustic German bread at home is as rewarding — and surprisingly simple! It’s the ideal crisp-hugged soft, airy interior paired with a lovely golden, crunchy crust that really makes homemade bread so satisfying. If you’re an experienced baker or a beginner, then this recipe provides a simple way to make a tasty, rustic loaf that is suitable for any occasion.
May you bake happily, with the smell of fresh bread wafting through your home!
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.