Traditional German Rustic Bread Loaf Recipe
This Traditional German Rustic Bread Loaf combines a hearty blend of white, wheat, and rye flours with aromatic bread spices and a touch of honey. The dough is kneaded to a perfect elasticity, allowed to rise twice, and then baked to a golden brown crust with a tender, flavorful crumb, evoking the authentic flavors of Bavarian bread-making traditions.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups white flour
- 1 ¼ cups wheat flour
- 1 cup rye flour
- 1 tbsp. bread spice blend
- 1 tbsp. coarse Kosher salt
Wet Ingredients
- 1 tbsp. instant yeast
- 1 ½ tbsp. honey
- 1 ⅓ cups warm water
Instructions
- Mix Dry Ingredients: In a large bowl, combine 2 cups white flour, 1¼ cups wheat flour, 1 cup rye flour, and 1 tbsp. bread spice blend, blending the flours and spices thoroughly to create an aromatic base for the dough.
- Activate Yeast: In a separate container, dissolve 1 tbsp. instant yeast and 1½ tbsp. honey in 1⅓ cups warm water, creating a fragrant, slightly sweet liquid that activates the yeast.
- Combine Ingredients: Pour the yeast mixture into the dry ingredients, stirring with a wooden spoon until a shaggy, cohesive dough forms, filling your kitchen with earthy rye aromas.
- Knead Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until smooth, elastic, and slightly tacky but not sticky, releasing the spices and developing gluten tension.
- First Rise: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1 hour in a warm place until it doubles in size, becoming light and airy.
- Shape the Dough: Gently punch down the risen dough and shape it into a tight oval loaf with a smooth surface, preparing it for the final rise and baking.
- Second Rise: Place the shaped dough on a baking sheet, cover, and let it rise for another 30 minutes while preheating the oven to 375°F.
- Bake the Loaf: Bake the loaf for 40 minutes until it turns golden brown and sounds hollow when tapped, releasing a warm, spiced aroma.
- Cool and Serve: Remove the bread from the oven and cool it on a wire rack for 15 minutes before slicing to enjoy its hearty texture and spiced flavor.
Notes
- For a crispier crust, place a shallow pan of water in the oven during baking to create steam.
- You can substitute bread spice blend with a mixture of caraway seeds, anise, and fennel seeds if unavailable.
- Use warm water around 110°F to effectively activate the yeast.
- Make sure not to add too much flour during kneading; the dough should be slightly tacky but manageable.
- If you prefer a milder rye flavor, reduce rye flour to ¾ cup and increase wheat flour accordingly.
- Allow the bread to cool completely for better slicing and texture development.
