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
MetricImperial
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)

Utensils

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

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

How-To Videos

See all
basic-yeast-dough

Basic yeast dough

how-to-measure

How to measure

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