Classic German breads are a staple of the country’s cuisine, and for good reason. The perfect combination of texture, flavor, and aroma can transport you straight to the heart of Bavaria or Berlin. From hearty whole grain loaves to sweet braided treats, there’s a German bread recipe to suit every taste and occasion.
In this article, we’ll explore 18 classic German bread recipes that are sure to become a staple in your kitchen. From traditional favorites like Pumpernickel Bread and Rye Bread with Caraway Seeds, to more modern twists like Sunflower Seed Bread and Pumpkin Seed Bread, we’ve got you covered. Whether you’re a seasoned baker or just starting out, these authentic German bread recipes will guide you every step of the way.
Pumpernickel Bread
Experience the rich flavors of Germany with this classic Pumpernickel Bread recipe. This dense, dark bread is perfect for sandwiches, toast, or simply served with a hearty soup.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup whole rye flour
– 1/2 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup lukewarm water
– 1/4 cup caraway seeds, optional
Instructions:
1. In a large mixing bowl, combine flour, rye flour, salt, and sugar.
2. In a separate bowl, proof the yeast by stirring in lukewarm water. Let it sit for 5 minutes until foamy.
3. Add the yeast mixture to the dry ingredients and mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 10-15 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Preheat oven to 375°F (190°C).
7. Punch down the dough and shape into a round or oblong loaf.
8. Bake for 45-50 minutes or until dark brown.
Cooking Time: 45-50 minutes
Rye Bread with Caraway Seeds
Classic rye bread gets a boost from the distinctive flavor and aroma of caraway seeds. This dense, dark bread is perfect for sandwiches or served on its own.
Ingredients:
– 1 cup warm water (105°F to 115°F)
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1 cup rye flour
– 1 teaspoon salt
– 1 tablespoon caraway seeds
– 1 tablespoon sugar
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes to activate the yeast.
2. Add flour, rye flour, salt, caraway seeds, and sugar to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F (190°C). Punch down the dough and shape into a round or oblong loaf.
6. Bake for 45-50 minutes, or until dark brown and sounds hollow when tapped.
Cooking Time: 45-50 minutes
German Sourdough Bread
A traditional German sourdough bread recipe that yields a deliciously tangy and crusty loaf, perfect for sandwiches or snacking.
Ingredients:
– 1 cup active sourdough starter (fed with equal parts flour and water the day before)
– 3 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 cup water
Instructions:
1. In a large mixing bowl, combine sourdough starter, flour, and salt. Mix until just combined.
2. Add water and mix until shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise at room temperature (68°F – 72°F) for 4-6 hours, or until doubled in size.
5. Preheat oven to 425°F (220°C). Gently shape the dough into a round or oblong loaf. Place on a baking sheet lined with parchment paper.
6. Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Bauernbrot (Farmer’s Bread)
This hearty bread is a traditional German staple, perfect for snacking or serving with your favorite soups and spreads.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1/2 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup lukewarm water
– 1 egg, beaten
– 2 tablespoons butter, melted
Instructions:
1. In a large mixing bowl, combine all-purpose flour, whole wheat flour, salt, sugar, and yeast.
2. Gradually add lukewarm water to the dry ingredients, stirring until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 375°F (190°C).
6. Punch down the dough, shape into a round loaf, and place on a baking sheet lined with parchment paper.
7. Brush with beaten egg and melted butter.
8. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Vollkornbrot (Whole Grain Bread)
This classic German bread recipe uses a combination of whole grains and simple ingredients to produce a deliciously dense and flavorful loaf.
Ingredients:
– 2 cups whole wheat flour
– 1 cup rye flour
– 1/4 cup brown sugar
– 1/2 teaspoon salt
– 1 packet active dry yeast (7g)
– 1 tablespoon caraway seeds (optional)
– 350ml water
Instructions:
1. In a large mixing bowl, combine whole wheat flour, rye flour, brown sugar, and salt.
2. In a separate bowl, proof the yeast by adding warm water (around 37°C) and letting it sit for 5-10 minutes until frothy.
3. Add the yeast mixture to the dry ingredients and mix until a shaggy dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat oven to 220°C (425°F).
7. Shape the dough into a round loaf and bake for 35-40 minutes.
Cooking Time: 35-40 minutes
Brezel (German Pretzel Bread)
Experience the authentic taste of Germany with this simple recipe for Brezel, also known as German Pretzel Bread. These soft, buttery pretzels are a perfect snack or accompaniment to your favorite meals.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– Sesame seeds or pretzel salt for topping (optional)
Instructions:
1. In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until the mixture becomes frothy.
2. Add flour, salt, and melted butter to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat oven to 375°F (190°C). Divide the dough into 8 equal pieces. Roll each piece into a long rope and twist into a pretzel shape. Place on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes or until golden brown.
7. Brush with melted butter and sprinkle with sesame seeds or pretzel salt if desired.
Cooking Time: 12-15 minutes
Sonnenblumenkernbrot (Sunflower Seed Bread)
This traditional German bread, Sonnenblumenkernbrot, is a delightful combination of nutty sunflower seeds and soft, fluffy dough. Perfect for snacking or serving with your favorite spreads.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 cup sunflower seeds
Instructions:
1. In a large mixing bowl, combine warm water, yeast, and sugar. Let mixture sit for 5 minutes until foamy.
2. Add flour, salt, and sunflower seeds to the bowl. Mix until a sticky dough forms.
3. Knead dough on a floured surface for 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F (190°C). Shape dough into a round loaf and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Kartoffelbrot (Potato Bread)
This classic Swedish bread is a staple in many Scandinavian households. Kartoffelbrot’s unique flavor and texture come from the use of cooked potatoes, giving it a deliciously dense and moist character.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon instant yeast
– 1 tablespoon sugar
– 1/2 cup warm water
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Boil the diced potatoes until tender, then drain and mash.
3. In a large mixing bowl, combine flour, salt, yeast, and sugar.
4. Add the mashed potatoes, warm water, and melted butter. Mix until a sticky dough forms.
5. Knead the dough for 10 minutes, then shape into a round or oblong loaf.
6. Place on a baking sheet lined with parchment paper, leaving about 1 inch of space around the bread.
7. Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Roggenmischbrot (Mixed Rye Bread)
Roggenmischbrot (Mixed Rye Bread) is a classic German bread that combines the earthy flavor of rye with the subtle sweetness of caraway seeds. This recipe yields a dense and delicious loaf with a distinctive rye aroma.
Ingredients:
– 2 cups rye flour
– 1 cup all-purpose flour
– 1/4 cup whole caraway seeds
– 1 teaspoon active dry yeast
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 cup lukewarm water
Instructions:
1. In a large mixing bowl, combine rye flour, all-purpose flour, caraway seeds, yeast, salt, and sugar.
2. Gradually add the lukewarm water to the dry ingredients and mix until a sticky dough forms.
3. Knead the dough for 10 minutes, then shape into a round or oblong loaf.
4. Place the loaf in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 375°F (190°C). Bake the loaf for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Dinkelbrot (Spelt Bread)
Experience the nutty flavor of ancient grains with this traditional Spelt Bread recipe.
Ingredients:
– 1 cup spelt flour
– 1/2 cup warm water
– 1/4 teaspoon active dry yeast
– 1 tablespoon honey
– 1/2 teaspoon salt
– 1 egg, beaten (optional)
Instructions:
1. In a large mixing bowl, combine spelt flour and yeast.
2. Gradually add warm water, stirring until a sticky dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 375°F (190°C).
6. Shape the dough into a round or oblong loaf.
7. Brush with honey and sprinkle with salt if desired.
8. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Kürbiskernbrot (Pumpkin Seed Bread)
Kürbiskernbrot, a traditional German bread, is made with roasted pumpkin seeds, giving it a distinctive nutty flavor and crunchy texture. This recipe yields a deliciously aromatic loaf perfect for snacking or serving as a side.
Ingredients:
– 1 cup pumpkin seeds
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 tablespoon sugar
– 1 cup warm water (about 105°F)
– 1 egg, beaten
– 2 tablespoons melted butter
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. Roast pumpkin seeds in a 350°F (175°C) oven for 10-12 minutes or until fragrant and lightly browned.
3. In a large mixing bowl, combine flour, salt, yeast, and sugar.
4. Gradually add warm water, beating with an electric mixer on low speed.
5. Add roasted pumpkin seeds, beaten egg, and melted butter. Mix until a sticky dough forms.
6. Knead the dough for 10 minutes.
7. Place the dough in the prepared loaf pan and bake for 45-50 minutes or until golden brown.
Cooking Time: 45-50 minutes
Bienenstich Bread (Bee Sting Bread)
Experience the sweet and buttery delight of German Bienenstich bread, also known as Bee Sting bread. This traditional recipe is a favorite among locals and visitors alike, with its crispy outer crust giving way to a soft and airy interior.
Ingredients:
– 1 cup warm milk (105°F – 115°F)
– 2 teaspoons active dry yeast
– 3 tablespoons unsalted butter, melted
– 1/4 cup granulated sugar
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 egg, beaten
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Combine warm milk and yeast; let sit for 5 minutes.
2. Add melted butter, sugar, and flour; mix until a shaggy dough forms.
3. Knead dough on floured surface for 10 minutes.
4. Place dough in greased bowl, cover with plastic wrap; rise in warm place for 1 hour.
5. Preheat oven to 375°F (190°C).
6. Punch down dough and shape into a round loaf.
7. Bake for 35-40 minutes or until golden brown.
8. Let cool on wire rack before dusting with confectioners’ sugar, if desired.
Cooking Time: 35-40 minutes
Stollen (German Christmas Bread)
Stollen, a classic German bread, is a must-have during the holiday season. This sweet and buttery treat is filled with nuts, dried fruits, and spices, making it a perfect centerpiece for your Christmas table.
Ingredients:
– 2 cups all-purpose flour
– 1 cup confectioner’s sugar
– 1/4 teaspoon salt
– 1/2 teaspoon active dry yeast
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar
– 2 large eggs
– 1/2 cup chopped almonds
– 1/2 cup candied citrus peel (optional)
– 1 tablespoon orange liqueur or rum extract (optional)
Instructions:
1. In a large mixing bowl, combine flour, confectioner’s sugar, and salt.
2. In a separate bowl, whisk together yeast, butter, brown sugar, eggs, and orange liqueur/rum extract (if using).
3. Gradually add the wet ingredients to the dry ingredients and mix until a sticky dough forms.
4. Fold in chopped almonds and candied citrus peel (if using).
5. Knead the dough for 10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours or until doubled in size.
7. Preheat oven to 350°F (180°C). Shape the dough into a log and bake for 45-50 minutes or until golden brown.
Cooking Time: 45-50 minutes
Zwiebelbrot (Onion Bread)
A classic German bread recipe that combines the sweetness of caramelized onions with the warmth of a hearty loaf.
Ingredients:
– 1 large onion, thinly sliced
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup lukewarm water
– 1 tablespoon butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). In a large skillet, cook the sliced onions over medium heat until caramelized and golden brown.
2. In a large mixing bowl, combine flour, salt, sugar, and yeast.
3. Add lukewarm water, melted butter, and cooked onions to the dry ingredients. Mix until a sticky dough forms.
4. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat oven to 375°F (190°C). Punch down the dough and shape into a round loaf. Place on a baking sheet lined with parchment paper.
7. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Rosinenbrot (Raisin Bread)
This classic German bread recipe combines the natural sweetness of raisins with a hint of spices, resulting in a deliciously warm and fragrant loaf.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup lukewarm milk
– 2 large eggs
– 1/4 cup raisins, chopped
– 2 tablespoons unsalted butter, melted
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine flour, salt, sugar, and yeast.
3. Add lukewarm milk, eggs, chopped raisins, melted butter, and cinnamon. Mix until smooth batter forms.
4. Pour the mixture into the prepared loaf pan and bake for 40-45 minutes or until golden brown.
5. Remove from oven and let cool on a wire rack.
Cooking Time: 40-45 minutes
Schwarzbrot (Black Bread)
Traditional Schwarzbrot from Germany is a dense and moist bread, made with rye flour, caraway seeds, and molasses. This recipe produces a delicious and authentic Schwarzbrot.
Ingredients:
– 2 cups rye flour
– 1/4 cup caraway seeds
– 1/4 cup sugar
– 1/2 teaspoon salt
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup warm water
– 2 tablespoons molasses
Instructions:
1. In a large mixing bowl, combine flour, caraway seeds, sugar, and salt.
2. Activate the yeast by dissolving it in the warm water, then add to the dry mixture.
3. Mix until a sticky dough forms, then knead for 5-7 minutes, until smooth.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 375°F (190°C). Punch down the dough, shape into a round loaf, and bake for 45-50 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Krustenbrot (Crusty Bread)
This traditional German-style crusty bread, also known as Krustenbrot, is a staple in many European bakeries. With its crispy exterior and soft interior, it’s perfect for sandwiches or served with your favorite toppings.
Ingredients:
– 500g all-purpose flour
– 10g salt
– 1g instant yeast (0.25%)
– 350ml water
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Add yeast and mix until dissolved.
3. Gradually add water while mixing until a shaggy dough forms.
4. Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
5. Form into a ball and place in a lightly oiled bowl, turning to coat evenly.
6. Cover with plastic wrap or a damp cloth and let rise at room temperature for 1 hour, or until doubled in size.
7. Preheat oven to 220°C (425°F).
8. Shape the dough into a round or oblong loaf and place on a baking sheet lined with parchment paper.
9. Bake for 25-30 minutes, or until golden brown and crusty.
Cooking Time: 25-30 minutes
Leinsamenbrot (Flaxseed Bread)
A traditional German bread recipe that incorporates the nutritious and flavorful flaxseed, adding a nutty taste and extra fiber to this crusty loaf.
Ingredients:
– 250g all-purpose flour
– 50g ground flaxseed
– 10g active dry yeast
– 1/2 teaspoon salt
– 1 tablespoon sugar
– 1 cup lukewarm water
Instructions:
1. In a large mixing bowl, combine flour, ground flaxseed, yeast, and salt.
2. Add sugar and lukewarm water to the dry ingredients. Mix until a shaggy dough forms.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 220°C (425°F). Shape the dough into a round loaf and bake for 35-40 minutes, or until golden brown.
Cooking Time: Approximately 45-50 minutes
Summary
Discover the rich tradition of German bread-making with these 18 classic recipes. From hearty Pumpernickel Bread to sweet Bienenstich Bread, and from crispy Brezel (German Pretzel Bread) to wholesome Vollkornbrot (Whole Grain Bread), this collection offers a variety of authentic German breads. Each recipe has been passed down through generations, and is sure to delight both bread enthusiasts and those looking to connect with their German heritage. Whether you’re looking for a rustic Bauernbrot (Farmer’s Bread) or a sweet Stollen (German Christmas Bread), these recipes will satisfy your cravings and fill your home with the warm aroma of freshly baked bread.
Leave a Reply