Description
This Rustic German Bread recipe offers a simple yet authentic way to bake a hearty, crusty loaf at home. Using basic ingredients like flour, yeast, water, and sunflower oil, this bread features a traditional slow fermentation to develop flavor and texture, resulting in a golden-brown crust and soft interior perfect for sandwiches or toast.
Ingredients
Scale
Wet Ingredients
- 350 ml water (room temperature)
- 25 ml sunflower oil
Dry Ingredients
- 1 tablespoon sugar
- 8 grams dry yeast
- 500 grams flour (plus extra for dusting)
Instructions
- Yeast Activation: In a large bowl, pour 350 ml of room temperature water. Add 1 tablespoon of sugar and 8 grams of dry yeast. Stir gently until the yeast and sugar are dissolved, cover the bowl, and let it sit in a warm place for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Add Oil and Flour: To the yeast mixture, add 25 ml of sunflower oil. Gradually sift in the 500 grams of flour while stirring continuously to combine all ingredients into a sticky dough.
- First Rise: Once the dough forms, cover it tightly and place it in a warm area. Let it rise undisturbed for about 1 hour or until it has doubled in size. This fermentation process develops flavor and gives the bread its airy texture.
- Second Mixing: After the first rise, gently stir the dough to release trapped air bubbles, then cover it again. Let it rest for another 30 minutes; this resting period helps gluten development which improves dough elasticity.
- Shape the Dough: Lightly dust a clean surface with flour. Transfer the dough onto it and roll it into a rectangle shape. Fold the dough gently and allow it to rest for 10 minutes. Then, shape the dough into your preferred form—loaf, round boule, or rolls.
- Final Shaping and Baking: Place the shaped dough on a baking tray lined with parchment paper. Use a sharp knife to make decorative slashes on the surface of the dough. Preheat your oven to 230°C (446°F) and bake the bread for 30 to 40 minutes or until it achieves a golden-brown crust and sounds hollow when tapped at the bottom.
- Cool and Serve: Remove the bread from the oven and transfer it to a wire rack to cool completely. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure the water is not too hot, as it may kill the yeast; room temperature is ideal.
- If you want a crispier crust, place a small oven-safe pan with water below the baking tray to create steam during baking.
- You can substitute sunflower oil with olive oil for a richer flavor.
- Allow the bread to cool fully to avoid a gummy texture inside.
- Store leftover bread in an airtight container or freeze for up to 3 days.
