Bread Recipes German

Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years.

Germany loves its bread. Thousands of varieties of carefully crafted bread are baked daily to fulfill the country's love for this nutritious and wholesome dish. Far from the store-bought loaves of bread that convenience has made us accustomed to, German farmer's bread is hearty, dense, crusty, and simply delicious. Eaten as an accompaniment to a variety of dishes, from stews and soups to meat-heavy meals, this bread is a treat when simply eaten with fresh butter or cheese.

Our recipe is one of the easiest German breads to reproduce at home, and although it requires some time commitment, most of it is used up by resting the dough and allowing the chemistry of proofing to do its magic. This hearty bread requires a mix of half white and half whole-wheat flours, some sourdough starter for taste and texture, and the classic German addition of caraway seeds. Two rises make this bread light and easy to slice, perfect for serving with soup, or preparing an Abendbrot, or the evening bread, in which a spread of sandwich fixings is laid out for the family to enjoy. This recipe makes one large

German Rye Bread (graubrot, Mischbrot) Recipe

A sourdough starter is a medium to cultivate wild yeast. As opposed to domesticated and commercially available dry or fresh yeast, wild yeast lives all around us on all surfaces like our skin, kitchen counter, or our house walls, and we can cultivate it with the help of a sourdough starter. Although making a starter requires time and patience, as it likes certain environments better than others to develop, creating one is how we can use wild yeast for making delicious loaves of bread and other bakery items. You can make a sourdough starter at home, buy it, or if you're lucky, perhaps a friend is already cultivating one.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

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I am so excited to finally be able to share my German Dark Rye Bread recipe with you! Mr B and I both love rye bread, but it seems to be getting harder and harder to find a decent loaf of it, especially good

German Sourdough Bread Recipe (with Rye)

Mixing up rye bread is tricky, and I learned a lot about the chemistry of bread making during the process. Recipe ingredients must to be carefully considered and balanced

In the end, creating this rye bread recipe took far longer to perfect (and many more test loaves) than I had imagined, but it was totally worth the effort, and I could not be happier with the final results! I hope you are, too.

Authentic, Old World German Dark Rye contains only rye flour. It is thick and dense, with a tight, fine crumb. This is in part because rye flour contains far less gluten than wheat. Thus, breads made with all rye flour don't expand as much as those made with mostly wheat flour.

Bread Machine Black German Rye Bread Recipe

This recipe is a mixed-flour rye bread; about 40% rye flour and 60% wheat flour. This hybrid-style rye bread has the flavor and texture you are probably most familiar with when it comes to dark German rye, especially outside of Germany.

If you typically make bread with white bread flour, you are used to kneading a dough that has some elasticity - a bit of bounce-back. Think of white flour bread dough as an innerspring mattress.

In that light, mixed-flour rye dough (like this one, made with both rye and wheat flour) is more like a memory foam mattress. It doesn't bounce back as readily, and has an almost clay-like reaction when an impression is made. You can knead it all day long and it still won't be as bouncy as a full wheat dough.

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Balancing moisture in bread is tricky, and in rye bread in particular. The ratio of liquid-to-dry ingredients varies from season to season, and even from loaf to loaf. External elements, like humidity and temperature, can affect not only flour, but the level of activity in the yeast, so it is important to factor them into the bread equation.

Under optimal conditions, the liquid-to-dry ratio in this rye bread recipe is perfect. However, this recipe was calibrated to err on the side of being too moist as opposed to too dry.

Moisture in bread is a good thing: it is one of the factors that activate gluten proteins, and gluten is what makes bread supple and pliable. But occasionally you can have too much of a good thing.

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If, after kneading the it for a couple of minutes, your dough continues to be sticky and unstructured (more like cookie dough than bread dough), go ahead and sprinkle in up to ¼ cup additional wheat flour. Try not to add more than that or your dough may result in stiff, crumbly bread.

After you add any flour, knead the dough for another couple of minutes before deciding if you need to add more. It takes time for the gluten to develop and start to pull the whole thing together. In many instances, the issue with overly sticky mixed-flour rye bread dough isn't too much moisture; it is that the baker hasn't given the gluten enough time to form.

★ Bread flour: For this recipe, it is important to use bread flour; not all-purpose flour. I use Bob's Red Mill Artisan Bread Flour for all my bread baking. (We are lucky enough to live only about an hour from Bob's Red Mill so we can easily restock.)

Dark Rye Bread

Bread flour contains higher amounts of protein and gluten. The extra protein lends structure to this dough, allowing it to lift and hold its shape better. The extra gluten helps balance out the relative lack of gluten in the rye flour.

★ Rye flour: This recipe was tested using both King Arthur Organic Medium Rye Flour and Bob's Red Mill Organic Dark Rye Flour, in separate batches. Both flours worked equally well, and there was little, if any, difference in flavor of the breads.

Some folks have strong opinions about the seeds in rye bread; particularly about caraway seeds. If you want to leave one or more of the seeds out, go ahead. They don't affect the overall bake, but omitting them dramatically affects the flavor of the bread.

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★ Milk: Adding milk to bread dough produces a softer, more supple loaf than water alone, due to its higher fat content.

Do not use all milk/no water in this recipe. The amount of yeast is balanced for the sugars in the molasses and milk. Changing the ratio requires adjusting the amount of yeast.

Rye flour bakes naturally to a grey-blue color, and bread made with it can have a less than appealing appearance. For centuries now, bakers haveadded molasses, coffee, and/or cocoa to give dark rye dough its signature deep chocolate color.

German Bread (authentic Vollkornbrot)

★ Cocoa: Use a Dutch processed baking cocoa powder. Dutch processed cocoa isn't acidic like natural cocoa powder is. Acid weakens gluten and breaks it down; something you want to avoid especially when making bread that naturally has less gluten to begin with, like rye bread.

Note: I usually mix and knead rye dough in a stand mixer; however, the dough can also be mixed entirely by hand.

Combine fennel seeds, anise seeds, and caraway seed in a spice grinder, clean coffee grinder, or mortar & pestle and grind until the mixture is the texture of medium-grind cornmeal.

Brötchen (german Bread Rolls)

In a medium saucepan over medium-low, heat the milk, molasses, and butter until the butter melts and the mixture is barely beginning to bubble just around the edges of the pan. Remove from heat.

Stir in the water. The mixture should register 105°-115°F| 40°-43°C on an instant-read thermometer. If it is hotter, allow it to cool before continuing.

Important: If, after kneading the dough for a couple of minutes,

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