Description
Enjoy the rustic charm of freshly baked German bread right at home. This simple recipe captures the authentic taste of traditional “Bauernbrot” (farmer’s bread) with its crusty exterior, soft chewy center, and warm, earthy aroma. Made with everyday ingredients, this bread is perfect for sandwiches, soups, breakfast spreads, or simply enjoyed warm with butter.
Prep Time: 10 minutes
Rise Time: 20 minutes
Bake Time: 35 minutes
Total Time: ~1 hour
Ingredients
- 350 ml water, room temperature
- 1 teaspoon sugar
- 1 tablespoon dry yeast
- 1 teaspoon sunflower oil
- 500 g wheat flour, sifted
- 1 teaspoon salt
- Additional flour for dusting
Instructions
- In a container, combine 350 ml of room-temperature water, sugar, and dry yeast. Stir to mix. Cover and let rest for 5 minutes.
- Add sunflower oil and sifted flour to the mixture. Stir until a smooth, sticky dough forms. Cover and let rest for 1 hour.
- After the first hour, knead the dough for 30 seconds, cover again, and let it rest for another 30 minutes.
- Dust the countertop with flour. Roll the dough into a rectangular layer, fold it over, cover with a bowl, and let it rest for 10 minutes.
- Dust the surface again, shape the dough into your desired loaf, and place it on a baking sheet. Make decorative cuts on top.
- Preheat the oven to 230°C (450°F). Bake the bread for 30–40 minutes until golden and crusty.
- Allow the bread to cool slightly before slicing. Enjoy the fresh aroma and authentic German flavor.
Tips for Best Results
Sifting the flour ensures a softer bread texture. For a crispy German-style crust, place a small oven-safe bowl of water in the oven while baking. Use warm water (not hot) to activate the yeast properly.
Serving Suggestions
Spread with butter and jam. Serve alongside soup or stew. Enjoy with cheese and cold cuts. Toast and top with avocado or hummus.
Storage
Room temperature: 2–3 days, wrapped in a towel.
Refrigerator: up to 1 week.
Freezer: up to 3 months, wrapped tightly.
FAQs
Q1. What makes German bread different from regular bread?
German bread often uses whole grains, seeds, and a steam-baked crust for a deeper flavor and rustic texture.
Q2. Can I make this bread without rye flour?
Yes, substitute with whole wheat or all-purpose flour. It will be lighter but still delicious.
Q3. Do I need a mixer?
No, this recipe is perfect for hand-mixing and kneading. A mixer is optional.
Q4. How can I get a crispy crust?
Place a small bowl of water in the oven during baking to create steam.
Q5. Can I bake this in a Dutch oven?
Yes. Bake 20 minutes covered, then 15–20 minutes uncovered for a golden crust.
Q6. Can I freeze this bread?
Yes, wrap tightly and freeze up to 3 months. Reheat at 180°C (350°F) for 8–10 minutes.
Q7. How can I make it healthier?
Use more whole wheat or rye flour, and add seeds like sunflower, pumpkin, or flax.
Q8. Can I add flavors?
Yes, try garlic powder, onion powder, rosemary, caraway seeds, or mixed seeds.
Nutrition Facts (Per Slice, 12 slices per loaf)
Calories: 145–165 kcal
Carbohydrates: 29–32 g
Dietary Fiber: 3–4 g
Sugars: 1 g
Protein: 5–6 g
Fat: 1.5–2.5 g
Saturated Fat: 0.3 g
Sodium: 240–280 mg
Potassium: 90–120 mg
Calcium: 15–25 mg
Iron: 1.5–2 mg
Conclusion
This German homemade bread brings the taste of a traditional bakery into your kitchen with minimal effort. Its hearty texture, rich flavor, and golden crust make it a versatile loaf that complements any meal or snack. Once you try baking it yourself, the aroma and warmth will make this rustic bread a favorite you’ll return to again and again.