This traditional German bread recipe creates a hearty, flavorful loaf with a crisp crust and soft interior. Perfect for pairing with soups, stews, or simply enjoyed with butter, this bread combines rye and wheat flour to achieve an authentic, rustic taste.
Ingredients:
- 2 cups rye flour
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 ½ teaspoons active dry yeast
- 1 ½ cups warm water (about 110°F or 43°C)
- 1 tablespoon honey or molasses
- 1 tablespoon caraway seeds (optional, for extra flavor)
- 1 tablespoon olive oil (for greasing)
Instructions:
- Prepare the yeast: In a small bowl, dissolve the yeast in warm water with the honey or molasses. Let it sit for 5–10 minutes until bubbly.
- Combine the flours: In a large mixing bowl, mix the rye, whole wheat, and all-purpose flour with salt and caraway seeds (if using).
- Mix the dough: Pour the yeast mixture into the dry ingredients and stir until the dough begins to come together. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
- Shape the loaf: Punch down the dough, shape it into a round or oval loaf, and place it on a baking sheet lined with parchment paper. Cover it loosely with a cloth and let it rise for another 30–45 minutes.
- Preheat the oven: Preheat your oven to 425°F (220°C). Place a small pan of water at the bottom of the oven to create steam, which will help form a nice crust.
- Bake the bread: Slash the top of the loaf with a sharp knife and bake for 30–40 minutes, or until the bread sounds hollow when tapped on the bottom.
- Cool and enjoy: Let the bread cool on a wire rack before slicing. Enjoy your fresh, homemade German bread!