German Bread is a rustic white loaf with a crackly, deep golden crust and a soft, chewy crumb, made from six simple ingredients. Bake it on a slow weekend and serve it warm with butter, jam or a big pot of soup.
How to make German bread: Proof the yeast in water with sugar, mix in oil, flour and salt, let the sticky dough rise for 1 hour, rest it for 30 minutes, then shape, slash and bake at 230°C (446°F) for 30 to 40 minutes.
Why You’ll Love It
- A bakery-style crust: the very hot oven gives a crisp, crackly outside.
- No kneading marathon: the dough is simply stirred, rested and folded.
- Six pantry ingredients: water, sugar, yeast, oil, flour and salt.
- Shape it your way: one dough makes a loaf, a round boule or rolls.
Ingredient Notes
Water: Use it at room temperature. Water that is too hot can kill the yeast, and very cold water slows the rise.
Dry yeast and sugar: The tablespoon of sugar feeds the yeast so it foams within 5 minutes. If it does not foam, the yeast is too old; start again with fresh yeast before you add the flour.
Flour: This recipe is measured by weight, 500 grams. I always weigh flour for bread, because a kitchen scale is far more accurate than cups and gives you the right sticky dough every time.
Sunflower oil and salt: The oil keeps the crumb soft, and the salt gives the bread its flavor and strengthens the dough. Any neutral oil can replace the sunflower oil.
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Ingredients
- 350 ml water, room temperature
- 1 tablespoon sugar
- 8 grams dry yeast
- 25 ml sunflower oil
- 500 grams flour, plus extra for dusting
- 10 grams fine salt
How to Make German Bread
1. Proof the yeast. 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 it sit for 5 minutes until frothy.
2. Add the oil, flour and salt. Add 25 ml of sunflower oil. Gradually sift in 500 grams of flour and 10 grams of fine salt, stirring to combine.
3. First rise. Mix until a sticky dough forms. Cover and let it rise in a warm place for 1 hour, or until doubled in size.
4. Rest. Stir the dough to release the air, cover and let it rest for another 30 minutes.
5. Fold and shape. Lightly flour a surface, roll the dough into a rectangle, fold it and let it rest for 10 minutes. Shape it into a loaf, a boule or rolls.
6. Bake. Place the dough on a lined baking tray and make decorative slashes with a knife. Preheat the oven to 230°C (446°F) and bake for 30-40 minutes until golden brown.
7. Cool. Cool the bread on a wire rack and enjoy it warm or at room temperature.
How to Tell When the Bread Is Done
Color is your first sign. The crust should be a deep golden brown all over, including the bottom, not pale blond. A loaf that looks light on top usually needs the full 40 minutes.
Then tap the bottom of the loaf. A baked loaf sounds hollow, like knocking on a door. If it sounds dull and heavy, put it back in the oven for a few more minutes.
My last rule is to let it cool on the rack before slicing. The crumb keeps setting as the steam escapes, and a loaf cut too hot turns gummy inside.
Tips for Success
Why didn’t my dough rise?
The yeast was not active or the room was cold. Check that the yeast foams in step 1, and let the dough rise somewhere warm and free of drafts.
Why is the dough too sticky to shape?
It is meant to be sticky. Dust your hands and the counter lightly with flour while you fold and shape it, instead of working lots of extra flour into the dough.
Why is my crust soft?
The oven was not hot enough or the loaf came out early. Preheat fully to 230°C (446°F) and bake until the crust is deep golden.
Why did my loaf split on the side?
It needed deeper slashes. The cuts on top give the loaf a place to open as it springs up in the hot oven; without them, it bursts wherever the crust is weakest. Make a few confident cuts with a sharp knife right before it goes in.
For another German recipe, try German Potato Pancakes, served hot and crisp with applesauce.
Storage & Reheating
Keep the cooled bread in an airtight container or bread bag at room temperature for 2-3 days. For longer storage, freeze it, sliced, so you can toast just what you need. Warm a whole loaf in a hot oven for a few minutes to crisp the crust again.
What to Serve With It
Serve thick slices with butter and jam for breakfast, or next to a bowl of soup. It is a natural partner for bacon, cabbage and potato soup or Polish sausage, sauerkraut and potatoes. For more breads, try bread in 10 minutes, Amish apple fritter bread or cranberry orange bread. Day-old slices make a great old-fashioned bread pudding.
Frequently Asked Questions
What is bread called in German?
Bread is “Brot” in German, and a bread roll is a “Brötchen.”
What are some common types of German bread?
Germany is known for rye and mixed rye-wheat breads, such as Bauernbrot and pumpernickel, along with crusty Brötchen rolls. This recipe is a simple white wheat loaf that you can bake at home without a sourdough starter.
Can I make rolls instead of a loaf?
Yes. Divide the dough after folding, shape it into rolls and bake them on the lined tray. Smaller rolls brown sooner, so start checking them before the full baking time.
What Makes This German Bread Different
This is a simple German-style white loaf: water, yeast, a spoon of sugar, sunflower oil, flour and salt. There are no special flours or starters, so you can bake it with what is already in the pantry.
- Weighed flour and salt. The recipe uses grams, which keeps the dough the same every time.
- A crisp crust and a soft crumb. The long rise and a hot oven give the loaf its bakery-style crust.
- One big loaf. It slices well for sandwiches, toast or a bread basket with soup.
German bakeries are known for darker breads too, like rye and whole grain loaves. This recipe is the easy everyday version to start with.
Final Notes
Weigh the flour and let the oven heat fully, and you will get a crusty loaf every time. If you have a question or bake this bread, tell me how it turned out in the comments.
Rustic German Bread
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Ingredients
- 350 ml water room temperature
- 1 tablespoon sugar
- 8 grams dry yeast
- 25 ml sunflower oil
- 500 grams flour plus extra for dusting
- 10 grams fine salt
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 and 10 grams of fine salt, 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.
Notes
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1 comment
This bread comes out great, very simple to make. I use olive oil when I make it, I also add 1 tablespoon of fine ground sea salt to the flour before adding to the yeast mixture.