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Quick German Bread

Quick German Bread
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Quick German Bread is a fast and flavorful homemade bread recipe that combines traditional hearty German flavors with a speedy preparation method. With simple pantry ingredients and no lengthy rising times, this rustic loaf delivers a warm, aromatic crust and tender crumb perfect for any meal or snack.

Ingredients

Scale

Basic Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 1/4 cups warm water (about 110°F or 43°C)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar

Optional Add-ins

  • 1/2 cup rye flour (to replace part of all-purpose flour)
  • 2 tablespoons sunflower seeds or caraway seeds
  • 1 teaspoon fresh or dried rosemary or thyme
  • 1/2 cup shredded sharp cheese
  • Substitute half of the all-purpose flour with whole wheat flour for a whole wheat twist
  • Gluten-free flour blend and xanthan gum for gluten-free version

Instructions

  1. Activate the yeast: Combine warm water (about 110°F or 43°C) with sugar and active dry yeast in a bowl. Let it sit for 5-10 minutes until frothy, indicating the yeast is alive and active.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and any optional rye flour or seeds you are using. This distributes salt evenly and enhances flavor.
  3. Combine and knead: Slowly pour the frothy yeast mixture into the dry ingredients. Stir with a wooden spoon or spatula until a rough dough forms. Turn it onto a lightly floured surface and knead gently for about 5 minutes until the dough is smooth and elastic but still slightly sticky.
  4. Shape the dough: Form the dough into a round or oval loaf shape. Place it on a parchment-lined baking tray. Optionally, score the top gently with a sharp knife to help the bread expand evenly and create a classic artisan look.
  5. Bake immediately: Preheat the oven to 425°F (220°C). Place the shaped dough directly into the oven and bake for 25 to 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Notes

  • Ensure water is warm, not hot, to avoid killing the yeast.
  • Knead the dough just enough (about 5 minutes) to develop gluten without overworking.
  • Use parchment paper for baking to prevent sticking and promote an evenly baked crust.
  • Score the top of the loaf for even baking and an attractive crust.
  • Cool the bread completely on a wire rack to maintain a crispy crust.
  • Optional seeds or herbs can be added for extra flavor and texture.
  • Instant yeast can be substituted by mixing it directly with dry ingredients without proofing.
  • Store leftover bread in a paper bag or wrapped loosely in a kitchen towel for up to 2 days.
  • Freeze sliced bread in airtight bags for longer storage.
  • Reheat slices in a toaster or oven at 350°F (175°C) for 5-7 minutes; avoid microwaving.

Nutrition

Keywords: Quick German Bread, rustic bread, easy bread recipe, fast bread, no-rise bread, homemade bread, German baking, artisan bread

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