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Homemade German Bread

Homemade German Bread
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Homemade German Bread is a hearty, rustic loaf featuring a crunchy crust and dense, chewy crumb. Made with rye and all-purpose flour, caraway seeds, and a touch of honey or molasses, this bread embodies authentic German flavors with simple ingredients. Perfect for sandwiches, dipping, or serving alongside soups and cheeses, it’s a versatile and satisfying bread that’s easy for beginners to bake.

Ingredients

Scale

Dry Ingredients

  • 2 cups rye flour
  • 2 cups all-purpose flour
  • 1 tablespoon caraway seeds
  • 1 ½ teaspoons salt
  • 1 packet (2 ¼ teaspoons) active dry yeast

Wet Ingredients

  • 1 ½ cups warm water (100°F – 110°F)
  • 2 tablespoons honey or molasses

Instructions

  1. Preparing the Dough: Combine warm water and yeast in a large mixing bowl, letting it sit for 5-10 minutes until frothy to activate the yeast.
  2. Mixing Dry Ingredients: In a separate bowl, whisk together rye flour, all-purpose flour, salt, and caraway seeds to evenly distribute the spices.
  3. Combining Ingredients: Pour the yeast mixture and honey or molasses into the dry ingredients. Stir until a rough dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
  4. First Rise: Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  5. Shaping the Loaf: Gently punch down the dough to release air bubbles, shape into a round or oval loaf, and place on a parchment-lined baking tray.
  6. Second Rise: Cover the shaped dough and let rise again for 30 to 45 minutes to ensure a light texture.
  7. Baking Your Bread: Preheat oven to 450°F (230°C). Lightly slash the top of the loaf to help it expand, then bake for 30 to 35 minutes until the crust is deep golden and crispy.
  8. Cooling: Remove the bread from the oven and cool completely on a wire rack to finish setting the crumb and developing full flavor.

Notes

  • Use fresh yeast and check expiration for best rise.
  • Maintain water temperature between 100°F and 110°F to activate yeast without killing it.
  • Knead the dough thoroughly to develop gluten for ideal texture.
  • Allow sufficient rising time for flavor and crumb development.
  • Score the dough before baking to control expansion and enhance crust texture.
  • Using a baking stone or steel yields a crisper, artisan-style crust.
  • Store leftover bread in a paper bag or bread box at room temperature for up to 2 days.
  • Freeze sliced bread in airtight bags for up to 3 months.
  • Reheat slices at 350°F (175°C) for 5-7 minutes to restore crispness.

Nutrition

Keywords: German bread, rye bread, homemade bread, caraway seeds bread, rustic bread, artisan bread, baking bread, traditional German recipe

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