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Homemade German Bread

Homemade German Bread
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Homemade German Bread offers an authentic taste of traditional German baking with a crusty artisan-style exterior and soft, flavorful interior. Using simple pantry staples and easy techniques, this beginner-friendly recipe creates a versatile bakery-quality loaf perfect for sandwiches, toasts, or accompanying your favorite meals.

Ingredients

Scale

Main Ingredients

  • 3 cups all-purpose flour
  • 1 cup rye flour
  • 1 1/4 cups warm water (about 110°F)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 tbsp salt

Optional Ingredients

  • 1/2 cup sourdough starter (active and bubbly)
  • 1 tsp caraway seeds

Instructions

  1. Prepare Your Ingredients: Measure the all-purpose flour, rye flour, salt, and optional seeds or spices. Warm the water to about 110°F to activate the yeast without killing it. If using sourdough starter, ensure it is active and bubbly before adding.
  2. Activate the Yeast: In a small bowl, dissolve the active dry yeast in warm water with a pinch of sugar. Let it foam for 5 to 10 minutes to indicate readiness.
  3. Mix the Dough: In a large bowl, combine flours, salt, and optional caraway seeds. Pour in the yeast mixture (and sourdough starter if used). Stir until a shaggy dough forms, then knead by hand or mixer for 8-10 minutes until smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Shape the Loaf: Punch down the dough gently to release air. Shape it into a round or oval loaf and place it on a parchment-lined baking tray or in a proofing basket.
  6. Second Rise: Cover and let the dough rest for 30-45 minutes to develop a light crust before baking.
  7. Bake: Preheat oven to 450°F (230°C). Score the top of the loaf with a sharp knife to control expansion. Bake for 20 minutes, then reduce temperature to 400°F (200°C) and bake for another 15-20 minutes until golden brown and crusty.
  8. Cool and Enjoy: Transfer the bread to a wire rack and let it cool completely to finish baking and set the crumb for perfect slicing.

Notes

  • Use fresh, high-protein flours for better dough development and taste.
  • Keep ingredients and rising environment warm but not hot to optimize yeast activity.
  • Allow the dough enough time to double in size for a tender crumb and great volume.
  • Adding steam to the oven by placing a pan of hot water improves crust crispness.
  • Score the dough before baking to control expansion and avoid random cracks.

Nutrition

Keywords: German bread, rye bread, artisan bread, homemade bread, crusty bread, traditional German baking

Find it online: https://mealsbysarah.com/homemade-german-bread/