Rustic German bread

Based on 69 ratings

Difficulty

Medium 👍
20
min.
Preparation
30
min.
Baking
120
min.
Resting

Ingredients

Servings:-10+
750 g bread flour
375 g rye flour
788 g water (divided)
15 g confectioner's sugar
38 g fresh yeast
20 g honey
15 g butter (soft)
30 g salt
water for baking
Metric
Imperial

Utensils

  • measuring cup
  • stand mixer
  • baking sheet
  • baking dish
  • oven
  • parchment paper

Nutrition per serving

Cal
412
Protein
12g
Fat
3g
Carb
84g

Step 1/3

In a measuring cup, dissolve confectioner’s sugar and yeast in lukewarm water. Allow to sit for approx. 30 min. Ensure that foam forms at the top of the yeast mixture.
  • 15 confectioner's sugar
  • 38 fresh yeast
  • 38 water
  • measuring cup

In a measuring cup, dissolve confectioner’s sugar and yeast in lukewarm water. Allow to sit for approx. 30 min. Ensure that foam forms at the top of the yeast mixture.

Step 2/3

Combine the rest of the water, flour, rye flour, honey, butter, salt, and yeast mixture using a stand mixer with a dough hook. Knead for approx. 10 min. until an elastic dough forms. Cover and allow to rise in a warm place for approx. 1 h or until the dough has doubled in volume.
  • 750 water
  • 750 bread flour
  • 375 rye flour
  • 20 honey
  • 15 butter
  • 30 salt
  • stand mixer

Combine the rest of the water, flour, rye flour, honey, butter, salt, and yeast mixture using a stand mixer with a dough hook. Knead for approx. 10 min. until an elastic dough forms. Cover and allow to rise in a warm place for approx. 1 h or until the dough has doubled in volume.

Step 3/3

Preheat oven to 220°C/425°F. When dough has finished rising, knead by hand on a floured surface until smooth. Divide dough and form loafs approx. the width of a stretched out hand in diameter. Cover and allow to sit at room temperature on a baking sheet lined with parchment paper for approx. 30 min. When the dough has doubled in volume, make a crosswise incision in the top. Transfer to preheated oven. Place a baking dish filled with water on the bottom rack. Bake the bread for approx. 30 - 40 min. until the crust is golden. Set aside to cool.
  • baking sheet
  • baking dish
  • oven
  • parchment paper

Preheat oven to 220°C/425°F. When dough has finished rising, knead by hand on a floured surface until smooth. Divide dough and form loafs approx. the width of a stretched out hand in diameter. Cover and allow to sit at room temperature on a baking sheet lined with parchment paper for approx. 30 min. When the dough has doubled in volume, make a crosswise incision in the top. Transfer to preheated oven. Place a baking dish filled with water on the bottom rack. Bake the bread for approx. 30 - 40 min. until the crust is golden. Set aside to cool.