Created on November 20th, 2025 at 10:14 am
A hearty loaf with deep flavor and texture
German bread, known for its dense texture and robust flavor, is a staple that has stood the test of time. It embodies the warmth of home kitchens, often filling the air with its comforting aroma as it bakes. This bread is typically dark in color, showcasing its rich ingredients, including whole grains and seeds. The crust is firm yet crackly, while the crumb is soft and moist—a perfect balance for sandwiches or slathering with butter.
What makes this bread special is not just its taste but also its versatility. You can enjoy it fresh out of the oven, toasted with a hint of butter, or even as a base for savory toppings. Each bite is a reminder of simpler times, making it a comforting addition to any meal or occasion.
Why You’ll Love This Recipe
This German bread recipe offers a perfect blend of simplicity and classic flavor, making it accessible for both experienced bakers and novices alike. The combination of rye and wheat flours contributes to its distinctive taste, while the addition of sunflower seeds and pumpkin seeds gives it a delightful crunch. The bread rises beautifully, developing a crust that is both chewy and slightly nutty.
As it sits, the flavors deepen, creating a satisfying loaf that holds up well in the refrigerator. It pairs excellently with sharp cheeses, hearty soups, or just a swipe of good butter. You will find that this bread not only satisfies your hunger but also improves over time, making it an excellent candidate for meal prep.
Time Breakdown
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12 slices
Ingredients List
- 2 cups whole wheat flour
- 1 cup rye flour
- 1½ cups all-purpose flour
- 1¾ cups warm water (about 110°F/43°C)
- 1 packet active dry yeast (2¼ tsp)
- 2 Tbsp honey
- 1½ tsp salt
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- Optional: caraway seeds (for flavor)
Kitchen Tools
This bread recipe requires minimal tools, making it easy to focus on the dough. You’ll need a mixing bowl for the initial preparation and a baking sheet for baking.
- Mixing bowl
- Measuring cups
- Wooden spoon
- Baking sheet
- Clean kitchen towel
Step-by-Step Instructions
- In a large mixing bowl, combine warm water and honey. Sprinkle the active dry yeast over the surface and let it sit for about 5–10 minutes, until it becomes frothy. The aroma of the yeast emerging is a great sign that your bread will rise nicely.
- Add the whole wheat flour, rye flour, all-purpose flour, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, incorporating the seeds as you mix. The texture should feel slightly sticky but manageable.
- Transfer the dough onto a lightly floured surface. Knead it for about 10–15 minutes, until it’s smooth and elastic. The dough should be warm to the touch, and you should notice a slight sheen developing as you knead.
- Place the kneaded dough back into the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size. The dough will feel airy and soft to the touch.
- After rising, punch down the dough to release the air and knead it gently for a few seconds. Shape it into a loaf or divide it into smaller portions for rolls.
- Preheat your oven to 375°F (190°C). Place the shaped dough onto a baking sheet lined with parchment paper. Cover and let it rise again for about 30 minutes.
- Once the dough has puffed up, optionally sprinkle some caraway seeds on top before baking. Bake for about 45 minutes, or until the crust is deep brown and sounds hollow when tapped. The warmth that fills your kitchen as it bakes will be inviting.
- Cool the bread on a wire rack before slicing. This allows the crumb to set nicely. Enjoy the first slice with butter or your favorite topping.
Pro Tips
- Make sure your water isn’t too hot; it should feel warm but not scalding, which can kill the yeast.
- Allow the bread to cool completely before slicing for better texture.
- Experiment with different seeds or grains for unique flavors.
- Store in a paper bag at room temperature or wrap tightly and freeze for longer storage.
German Comfort, Made Simple
This German bread recipe invites you to slow down and enjoy the process of baking. It brings together wholesome ingredients, creating a loaf that is satisfying in both taste and texture. The aroma fills the air as it bakes, making it hard to resist a warm slice fresh from the oven. This dish proves that gourmet comfort can be simple and satisfying.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 150 kcal |
| Protein | 5 g |
| Fat | 3 g |
| Carbohydrates | 28 g |
| Fiber | 4 g |
| Sugar | 0.5 g |
| Sodium | 230 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
German Bread
Ingredients
Main Ingredients
- 2 cups whole wheat flour
- 1 cup rye flour
- 1.5 cups all-purpose flour
- 1.75 cups warm water (about 110°F/43°C) Ensure water is warm but not scalding.
- 1 packet active dry yeast (2¼ tsp)
- 2 Tbsp honey
- 1.5 tsp salt
- 0.5 cup sunflower seeds
- 0.5 cup pumpkin seeds
- to taste caraway seeds (optional) For added flavor.
Instructions
Preparation
- In a large mixing bowl, combine warm water and honey. Sprinkle the active dry yeast over the surface and let it sit for about 5–10 minutes until frothy.
- Add whole wheat flour, rye flour, all-purpose flour, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms; incorporate seeds as you mix.
- Transfer the dough onto a lightly floured surface and knead for about 10–15 minutes until smooth and elastic.
- Place the kneaded dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour until doubled in size.
- After rising, punch down the dough to release air and knead gently for a few seconds. Shape it into a loaf or divide into portions for rolls.
Baking
- Preheat your oven to 375°F (190°C). Place the shaped dough onto a baking sheet lined with parchment paper, cover, and let rise again for about 30 minutes.
- Once the dough has puffed up, optionally sprinkle some caraway seeds on top before baking. Bake for about 45 minutes until the crust is deep brown and sounds hollow when tapped.
- Cool the bread on a wire rack before slicing.
Notes
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