Craving the rich, hearty flavors of German bread but short on time? Quick German Bread is the perfect solution! This recipe delivers a rustic loaf with a chewy crust and tender crumb in a fraction of the time traditional recipes require. With a touch of rye flour and a sprinkling of seeds, it captures the essence of German bakery bread—ideal for breakfast, sandwiches, or alongside a steaming bowl of soup.
Ingredients
To make one loaf of Quick German Bread:
- 1 3/4 cups all-purpose flour
- 1 1/4 cups rye flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 cup warm water (110°F/45°C)
- 1/2 cup plain yogurt (or buttermilk)
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- Optional toppings: Extra seeds, oats, or coarse sea salt
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). If you have a Dutch oven, place it in the oven to preheat as well.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, rye flour, sugar, salt, and yeast.
3. Mix Wet Ingredients
In a separate bowl, combine the warm water, yogurt, olive oil, and apple cider vinegar. Stir well to ensure the yogurt is fully incorporated.
4. Form the Dough
Pour the wet ingredients into the dry mixture. Stir with a wooden spoon or spatula until a shaggy dough forms. Add the sunflower and pumpkin seeds, mixing until evenly distributed.
5. Knead the Dough
Turn the dough out onto a floured surface and knead for about 5 minutes, until it becomes smooth and elastic. If the dough is sticky, sprinkle in a bit more all-purpose flour as needed.
6. Shape and Rest
Shape the dough into a round loaf and place it on a piece of parchment paper. Cover it with a clean kitchen towel and let it rest for 20-30 minutes while the oven heats up.
7. Bake the Bread
Carefully remove the preheated Dutch oven (if using) and place the dough inside, still on the parchment paper. If you’re not using a Dutch oven, place the dough directly on a baking sheet.
- Optionally, sprinkle the top with seeds, oats, or sea salt for added texture and flavor.
- Bake for 35-40 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.
8. Cool and Serve
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature with butter, jam, or your favorite spread.
Tips for Perfect Quick German Bread
- Use a Dutch Oven: Baking in a preheated Dutch oven traps steam, creating an artisan-style crust.
- Don’t Overproof: A quick rest is all this bread needs; longer proofing times can make the dough too loose.
- Experiment with Seeds: Try flaxseeds, chia seeds, or sesame seeds for variety.
- Rye Flour Substitute: If you can’t find rye flour, whole wheat flour works as a substitute, though the flavor will differ slightly.
- Warm Water for Yeast: Ensure the water is warm, not hot, to activate the yeast without killing it.
Storage Instructions
Room Temperature
Store the bread in a paper bag or loosely wrapped in a kitchen towel for up to 2 days. This helps preserve the crust’s crispness.
Refrigerator
Place the bread in an airtight container or plastic wrap and refrigerate for up to 5 days. Warm it in the oven or toaster before serving.
Freezer
Wrap the loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Reheat in a 350°F oven until thawed and warm.
Variations
- Whole Grain German Bread: Replace 1/2 cup of the all-purpose flour with whole wheat flour for a denser, nuttier loaf.
- Seeded Crust: Brush the loaf with water before baking and press extra seeds onto the surface for a crunchy topping.
- Herbed Bread: Add 1-2 teaspoons of dried herbs, like rosemary or caraway seeds, for a flavorful twist.
- Sweet Version: Mix in 1/4 cup raisins and 1 teaspoon cinnamon for a mildly sweet bread perfect for breakfast.
Nutrition Details
- Serving Size: 1 slice (1/10 of the loaf)
- Calories: ~150
- Protein: ~4g
- Carbohydrates: ~25g
- Fat: ~3g
- Fiber: ~2g
- Sugar: ~1g
Note: Values may vary depending on specific ingredients used.
FAQ
Can I skip the rye flour?
Yes, but the bread will lose its distinctive German flavor. Substitute with whole wheat or more all-purpose flour.
Can I make this recipe vegan?
Absolutely! Replace yogurt with a plant-based yogurt or omit it altogether and use an extra 1/4 cup water.
Do I need a Dutch oven?
No, but a Dutch oven helps create a better crust. You can bake the bread on a baking sheet with a small pan of water in the oven to mimic the steam effect.
How do I know if the bread is done?
The loaf should sound hollow when tapped on the bottom, and the internal temperature should reach 200°F (93°C).
Can I double the recipe?
Yes! Divide the dough into two loaves and adjust the baking time slightly if baking together.
With its rustic charm and robust flavor, Quick German Bread is a must-try recipe for any bread lover. Ready to bake a little slice of Germany? 🥖