Description
This quick German bread recipe combines simplicity with classic German flavors, resulting in a chewy, flavorful loaf that can be ready in just a few hours. Perfect for beginners and experienced bakers alike, this recipe skips the lengthy preparation time of traditional German bread but still delivers a satisfying, homemade loaf. With a few basic ingredients and straightforward techniques, you can enjoy the smell of freshly baked bread in your kitchen without the hassle.
Ingredients
- 350 ml of water (room temperature)
- 1 tablespoon of sugar
- 8 grams of dry yeast
- 25 ml of sunflower oil
- 500 grams of flour (plus extra for dusting)
Instructions
Step 1: Yeast Activation
In a large bowl, combine 350 ml of water, 1 tablespoon of sugar, and 8 grams of dry yeast. Stir gently to dissolve the sugar and yeast. Cover the bowl with a clean cloth and let it sit for 5 minutes. The mixture should become frothy and bubbly, signaling that the yeast is active and ready to use.
Step 2: Incorporate Oil and Flour
Once the yeast has activated, add 25 ml of sunflower oil to the mixture. Gradually sift in 500 grams of flour, stirring as you go. Mix until a sticky dough forms, being careful not to overmix.
Step 3: First Rise
Cover the bowl with a cloth again and let the dough rise in a warm, draft-free area for 1 hour, or until it has doubled in size.
Step 4: Second Mixing and Resting
After the first rise, stir the dough for about 30 seconds to release some of the air. Cover the bowl and let it rest for another 30 minutes.
Step 5: Shaping the Dough
Lightly flour your work surface and roll the dough into a rectangle. Fold the dough over itself to create layers, then cover and let it rest for 10 minutes. Shape the dough into a loaf, boule, or rolls, depending on your preference.
Step 6: Final Shaping and Baking
Preheat the oven to 230°C (446°F). Transfer the shaped dough to a parchment-lined baking tray, and use a sharp knife to make a few decorative slashes on top. Bake for 30-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Step 7: Cool and Serve
Remove the bread from the oven and allow it to cool on a wire rack for at least 15 minutes. Once cooled, slice and serve warm or at room temperature. Pair with butter, jam, or enjoy alongside soups and stews.
Notes
- Yeast Activation Tip: If your yeast doesn’t become frothy after 5 minutes, it may be inactive. Try using fresh yeast and ensure the water is at room temperature, not too hot.
- Dough Resting: The rest periods in this recipe are crucial for developing gluten, which gives the bread its chewy texture. Don’t skip the rest times to ensure the best results.
- Shaping: Get creative with your bread shapes! Whether you make a rustic boule or traditional loaf, the final shape is up to you. Just be sure to make those slashes before baking to help the bread expand properly.
- Storage: Store leftover bread in a paper bag or wrap it in a cloth to preserve its crust. Bread can also be frozen—just slice it before freezing for easier thawing later.