Description
This Rustic German Bread recipe produces a hearty, flavorful loaf with a crusty exterior and tender crumb, perfect for sandwiches or as an accompaniment to soups and stews. Made with a blend of whole-wheat and bread flours, activated yeast, and a simple fermentation process, it delivers traditional German-style artisan bread that is both wholesome and satisfying.
Ingredients
Scale
Dry Ingredients
- 400 g whole-wheat flour
- 100 g bread flour
- 1 tsp sugar
- 2 tsp salt
- 1 tsp dry yeast
Wet Ingredients
- 350 ml lukewarm water
Instructions
- Activate the Yeast: Combine the lukewarm water, sugar, and dry yeast in a bowl. Stir gently and let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the whole-wheat flour, bread flour, and salt to evenly distribute the ingredients.
- Form the Dough: Pour the yeast mixture into the flour mixture. Stir together until a sticky dough forms, then knead briefly just to combine all ingredients thoroughly.
- First Rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the Loaf: Lightly flour a clean surface and shape the risen dough into a rustic round loaf. Avoid over-kneading to maintain a good texture.
- Second Proof: Place the shaped dough on parchment paper or in a proofing basket. Cover and let it rise again for 30 to 45 minutes until slightly puffy.
- Preheat Oven: Preheat the oven to 230°C (450°F). If using a Dutch oven, place it inside the oven while it preheats to ensure it is very hot.
- Score and Bake: Using a sharp knife or lame, score the top of the dough to allow for proper expansion during baking. Bake the dough covered in the Dutch oven or on a hot baking tray for 35 to 40 minutes. Remove the lid halfway through baking to develop an extra crusty exterior.
- Cool and Slice: Once baked, remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing to allow the crumb to set properly.
Notes
- Ensure the water is lukewarm (around 38-43°C or 100-110°F) to activate the yeast without killing it.
- Using a Dutch oven helps create steam that promotes a crisp crust, but a baking tray can work as well.
- Do not skip the cooling step as slicing too soon can cause the bread to become gummy.
- For enhanced flavor, allow the dough to ferment overnight in the refrigerator for the first rise.
- If you don’t have a proofing basket, use a bowl lined with a floured kitchen towel.
