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How to Make Traditional German Bread: Foolproof Recipe Guide

This rustic German bread recipe blends centuries-old European baking tradition with modern simplicity. With a crisp crust, tender crumb, and minimal hands-on time, it delivers bakery-quality results perfect for beginners and seasoned bakers alike.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours 30 minutes
Servings: 1 loaf
Course: Bread
Cuisine: German
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 350 ml water room temperature
  • 1 tablespoon sugar
  • 8 grams dry yeast 2¼ teaspoons
  • 25 ml sunflower oil
  • 500 grams bread flour plus extra for dusting
  • Substitutions: Replace 20–30% flour with rye flour for authentic flavor use honey instead of sugar, substitute lard for sunflower oil, or add 1–2 tablespoons diastatic malt powder for deeper crust color.

Method
 

  1. In a bowl, combine water, sugar, and yeast. Stir and let sit 5 minutes until frothy.
  2. Add sunflower oil, then gradually sift in bread flour. Mix until a sticky dough forms.
  3. Cover and let rise for 1 hour until doubled in size.
  4. Stir dough to release air, cover, and rest another 30 minutes to develop gluten.
  5. Lightly flour a surface, roll dough into a rectangle, fold, rest 10 minutes, then shape into loaf or boule.
  6. Transfer to lined baking tray, slash top, and preheat oven to 230°C (446°F). Place a shallow pan of water at the bottom for steam. Bake 30–40 minutes until golden and hollow-sounding when tapped.

Notes

For traditional German texture, keep dough slightly sticky. Steam is essential for crust development. Allow bread to cool completely—preferably 2 hours—before slicing to prevent a gummy crumb.