Name: Rustic German Bread Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 45 min
Cuisine: German
Ingredients: 350 ml water (room temperature); 25 ml sunflower oil; 1 tablespoon sugar; 8 grams dry yeast; 500 grams flour (plus extra for dusting)

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Introduction

This Rustic German Bread is a wonderfully simple and satisfying homemade loaf with a crispy crust and soft interior. Perfect for sandwiches or alongside your favorite soups, it requires just a few basic ingredients and some patience for rising. Let’s bake a delicious, traditional bread that fills your kitchen with comforting aromas.

Two round golden-brown crusty bread loaves with a shiny, slightly cracked surface sit on a wooden board. Each loaf shows clear cross scoring on top, revealing a lighter, soft, and airy inside with a textured crumb. The loaves have a rustic look with a dusting of white flour on parts of their crust. The wooden board rests on a white marbled texture with a black and white checkered cloth nearby. In the background, a white plate and a silver knife with an ornate handle are partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

350 ml water (room temperature)
1 tablespoon sugar
8 grams dry yeast
25 ml sunflower oil
500 grams flour (plus extra for dusting)

Instructions

Step 1: In a large bowl, pour 350 ml of room temperature water. Add 1 tablespoon of sugar and 8 grams of dry yeast. Stir to dissolve, then cover and let sit for 5 minutes until the mixture is frothy.
Step 2: Add 25 ml of sunflower oil to the yeast mixture. Gradually sift in 500 grams of flour, stirring continuously until combined into a sticky dough.
Step 3: Cover the dough and let it rise in a warm spot for 1 hour, or until it has doubled in size.
Step 4: Stir the dough gently to release trapped air, then cover and let rest for another 30 minutes to allow gluten to develop.
Step 5: Lightly flour a work surface. Roll the dough into a rectangle, fold it, and let it rest for 10 minutes. Then shape the dough into a loaf, boule, or rolls according to your preference.
Step 6: Place the shaped dough on a lined baking tray. Use a sharp knife to make decorative slashes on the surface.
Step 7: Preheat your oven to 230°C (446°F). Bake the bread for 30 to 40 minutes, until the crust is golden brown and crispy.
Step 8: Remove the bread from the oven and cool it on a wire rack. Serve warm or at room temperature for the best flavor and texture.

Tips & Variations

For a deeper flavor, substitute half the flour with whole wheat flour.
Adding a handful of seeds like sunflower or pumpkin on top before baking adds a nice crunch.
Use warm water (not hot) to activate yeast more effectively without killing it.
Let the dough rise in a slightly warm oven (turned off) with a bowl of hot water to maintain humidity and warmth.

Storage

Store the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days to keep the crust crisp. For longer storage, slice and freeze the bread in an airtight bag. Reheat slices in a toaster or warm the whole loaf in the oven before serving.

How to Serve

Two round sourdough bread loaves with a golden-brown crust are placed on a wooden board. Each loaf has a scored cross pattern on top, revealing a lighter, soft-looking inside with a slightly rough texture. The crust has a shiny finish with some white flour dusted spots. The background includes a white marbled surface with a plaid cloth underneath the board and a white plate with silver cutlery partly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of dry yeast?

Yes, you can substitute fresh yeast for dry yeast. Use approximately three times the amount of fresh yeast compared to dry yeast. Dissolve it in the water along with the sugar before proceeding.

How do I know if the bread is fully baked?

The bread should have a golden brown crust and sound hollow when tapped on the bottom. You can also check the internal temperature with a food thermometer; it should read about 90-95°C (195-205°F) when fully baked.