Description
This Rustic German Bread recipe produces a hearty, crusty loaf with a tender crumb perfect for sandwiches or enjoying with butter. Made from simple ingredients like flour, water, yeast, and sunflower oil, this bread undergoes two rises and baking at high heat for a golden crust and rustic appearance.
Ingredients
Scale
Yeast Mixture
- 350 ml water (room temperature)
- 1 tablespoon sugar
- 8 grams dry yeast
Dough
- 25 ml sunflower oil
- 500 grams all-purpose flour (plus extra for dusting)
Instructions
- Yeast Activation: In a large bowl, combine 350 ml of room temperature water with 1 tablespoon of sugar and 8 grams of dry yeast. Stir until dissolved, then cover the bowl and let the mixture sit for 5 minutes until it becomes frothy, indicating the yeast is active.
- Add Oil and Flour: Pour 25 ml of sunflower oil into the yeast mixture. Gradually sift in 500 grams of all-purpose flour while stirring to combine until a sticky dough forms.
- First Rise: Cover the dough and place it in a warm spot. Let it rise for 1 hour or until it has doubled in size, allowing the yeast to ferment and develop flavor.
- Second Mixing: Stir the risen dough to release trapped air, then cover again and let it rest for an additional 30 minutes. This resting period helps gluten development for a better texture.
- Shape the Dough: Lightly flour your work surface. Roll the dough into a rectangle, then fold it before letting it rest for 10 minutes. Shape the dough into your preferred form—loaf, boule, or rolls.
- Final Shaping and Baking: Place the shaped dough onto a lined baking tray. Use a knife to make decorative slashes on the surface to allow for expansion during baking. Preheat your oven to 230°C (446°F) and bake the bread for 30 to 40 minutes until it is golden brown and crusty.
- Cool and Serve: Remove the bread from the oven and transfer it to a wire rack to cool. Enjoy the bread warm or at room temperature for the best flavor and texture.
Notes
- Make sure the water is at room temperature to properly activate the yeast without killing it.
- You can substitute sunflower oil with olive oil if preferred for a different flavor.
- Allowing the dough to rest after shaping helps the gluten relax, making it easier to form your desired shape.
- Use a baking stone or cast iron tray if you want an even crispier crust.
- Let the bread cool completely before slicing to avoid a gummy texture inside.
