Rustic German bread

Rustic German bread

Based on 138 ratings

Difficulty

Medium 👍

Preparation

20 min

Baking

30 min

Resting

120 min

Ingredients

2Servings
150 g
bread flour
75 g
rye flour
157⅝ g
water (divided)
3 g
confectioner's sugar
7⅝ g
fresh yeast
4 g
honey
3 g
butter (soft)
6 g
salt
water for baking
MetricImperial

Utensils

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

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How-To Videos

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
    • 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 g water
    • 150 g bread flour
    • 75 g rye flour
    • 4 g honey
    • 3 g butter
    • 6 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

    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.

  • Enjoy your meal!

    Rustic German bread

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