Rustic German bread

Rustic German bread

43 ratings

Mark, musician


„This delicious bread is easy to make and perfect for sandwiches throughout the week.“

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
  • 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

  • baking sheet
  • baking dish
  • oven
  • measuring cup
  • parchment paper
  • stand mixer or hand mixer with dough hooks

Enjoy with

Salted butter
Enjoy your freshly baked bread simply with some butter. Add flaky sea salt for extra flavor.

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.