Description
Hearty quick German bread brings rustic comfort straight from Bavaria’s kitchens. Simple ingredients blend seamlessly, creating a delightful loaf that connects you with authentic german culinary traditions.
Ingredients
Scale
Main Ingredients:
- 500 grams (17.6 ounces) flour
- 350 milliliters (11.8 fluid ounces) water
- 25 milliliters (0.8 fluid ounces) sunflower oil
Leavening and Sweetening Agents:
- 8 grams (0.28 ounces) dry yeast
- 1 tablespoon sugar
Dusting:
- Flour (extra for dusting)
Instructions
- Awaken the yeast by whisking warm water, sugar, and dry yeast in a spacious mixing bowl. Allow the mixture to rest for 5 minutes until a frothy, bubbly texture emerges, indicating active fermentation.
- Drizzle sunflower oil into the yeast mixture, then gently fold in flour using a sweeping motion. Continue mixing until a cohesive, slightly tacky dough develops, avoiding excessive manipulation.
- Drape a clean cloth over the bowl and position in a tranquil, warm environment. Let the dough expand and rise for approximately one hour, or until its volume doubles.
- Briefly deflate the risen dough with gentle stirring, redistributing internal gases. Return the cloth cover and permit another 30-minute relaxation period.
- Dust a clean work surface with flour and transform the dough into a rectangular shape. Create intricate layers by folding the dough onto itself, then pause for 10 minutes to allow gluten relaxation.
- Mold the dough into your preferred format – whether a rustic loaf, rounded boule, or individual rolls. Ensure smooth, even surface tension for optimal bread structure.
- Heat the oven to a scorching 230°C. Position the shaped dough on parchment-lined baking equipment and score decorative slashes across the surface. Bake for 30-40 minutes until a rich golden crust forms and the bread produces a hollow percussion when tapped.
- Extract the bread from the oven and transfer to a wire cooling rack. Allow 15-20 minutes of resting to complete the cooking process and stabilize internal moisture. Slice and serve alongside complementary accompaniments like butter or jam.
Notes
- Activate yeast precisely by using lukewarm water between 100-110°F to ensure optimal fermentation without killing the live cultures.
- Knead dough gently to develop gluten structure without overworking, which can create tough bread texture that feels dense and chewy.
- Experiment with alternative flour combinations like whole wheat, rye, or spelt for diverse nutritional profiles and unique flavor variations.
- Create a crispy crust by placing a shallow pan of water on the bottom oven rack during baking, generating steam that helps develop a golden, crackling exterior.
- Prep Time: 1 hour 45 minutes
- Cook Time: 30-40 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 190
- Sugar: 1 g
- Sodium: 0 mg
- Fat: 3.5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 3.1 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg