Rustic German bread

Rustic German bread

Based on 144 ratings
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"Want a shortcut with more flavors? Try our BUTTERBROT BABY seasoning in this recipe!"
Difficulty
Medium 👍
Preparation
20 min
Baking
30 min
Resting
120 min

Ingredients

2Servings
150 g
bread flour
75 g
rye flour
157⅝ ml
water
3 g
confectioner’s sugar
7⅝ g
fresh yeast
4 g
honey
3 g
butter
6 g
salt
water
Kitchen Stories Butterbrot Baby seasoning (optional)
MetricImperial

Utensils

liquid measuring cup, stand mixer with dough hook, oven, baking sheet, parchment paper, baking dish, knife, Butterbrot Baby seasoning

How-To Videos

See all
basic-yeast-dough

Basic yeast dough

how-to-measure

How to measure

Nutrition per serving

Cal412
Fat3 g
Protein12 g
Carb84 g
  • 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.
    • 3 g confectioner’s sugar
    • 7⅝ g fresh yeast
    • 7⅝ g water
    • liquid 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.
    • 150 ml water
    • 150 g bread flour
    • 75 g rye flour
    • 4 g honey
    • 3 g butter
    • 6 g salt
    • stand mixer with dough hook

    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. Serve it with butter and sprinkle with our BUTTERBROT BABY seasoning if liking.
    • water
    • Kitchen Stories Butterbrot Baby seasoning (optional)
    • oven
    • baking sheet
    • parchment paper
    • baking dish
    • knife
    • Butterbrot Baby seasoning

    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. Serve it with butter and sprinkle with our BUTTERBROT BABY seasoning if liking.

  • Enjoy your meal!

    Rustic German bread

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