Rustic German bread
Difficulty
Medium 👍Ingredients
| 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 |
Utensils
- measuring cup
- stand mixer
- baking sheet
- baking dish
- oven
- parchment paper
Nutrition per serving
412
12g
3g
84g
Step 1/3
- 15 g confectioner's sugar
- 38 g fresh yeast
- 38 g 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
- 750 g water
- 750 g bread flour
- 375 g rye flour
- 20 g honey
- 15 g butter
- 30 g 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
- 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.
in Berlin