Description
This Rustic German Bread recipe yields a hearty, flavorful loaf with a crisp crust and dense crumb, combining whole-wheat and bread flours for an authentic traditional taste. The bread undergoes two rises for perfect texture and is baked in a hot Dutch oven for a crusty exterior, making it ideal for sandwiches or as a rustic accompaniment to meals.
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 lukewarm water, sugar, and yeast in a bowl. Stir well and let 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 whole-wheat flour, bread flour, and salt to evenly distribute the ingredients.
- Form the Dough: Pour the yeast mixture into the flour mixture. Stir until a sticky dough forms, then knead briefly to combine all ingredients thoroughly without overworking.
- First Rise: Cover the bowl and place the dough in a warm location. Allow it to rise for about 1 hour or until it has doubled in size, developing flavor and texture.
- Shape the Loaf: Lightly flour a clean surface and shape the risen dough into a rustic round loaf. Handle gently to preserve air bubbles for a light crumb.
- Second Proof: Place the shaped dough on parchment paper or into a proofing basket. Cover and let it rise again for 30–45 minutes until puffed and ready to bake.
- Preheat Oven: Preheat your oven to 230°C (450°F). If using a Dutch oven, place it inside the oven during preheat to get it very hot for even baking.
- Score and Bake: Using a sharp knife, score the top of the dough to allow for expansion. Bake the loaf in the hot Dutch oven or on a hot baking tray for 35–40 minutes. Remove the lid halfway through baking if using a Dutch oven to enhance crust crispiness.
- Cool and Slice: Remove the bread from the oven and cool on a wire rack for at least 20 minutes before slicing to finish the baking process internally and avoid gummy texture.
Notes
- Make sure the water is lukewarm to properly activate the yeast without killing it.
- Using a Dutch oven helps achieve a crispy crust by trapping steam during baking.
- Do not over-knead the dough to maintain a rustic, open crumb texture.
- Allow the bread to cool completely before slicing to ensure the best texture.
- This bread freezes well; slice before freezing for convenience.
