Rustic German Bread Recipe – Hearty, Crusty, and Flavorful
This Rustic German Bread recipe delivers a hearty, crusty loaf with a chewy interior and deep, nutty flavor from rye flour. Perfect for sandwiches, soups, or as a pull-apart bread for gatherings, it’s an easy-to-make artisan-style bread using basic ingredients and no sourdough starter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 15 minutes
- Yield: 1 loaf (8–10 slices)
- Category: bread
- Method: Baking
- Cuisine: german
Ingredients
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2 ¼ cups (300g) bread flour
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1 ⅓ cups (170g) rye flour or whole wheat flour
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1 ½ tsp salt
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1 ½ tsp active dry yeast
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1 ⅓ cups (320ml) lukewarm water
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1 tsp honey or sugar (optional)
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1 tbsp olive oil (optional)
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Extra flour for kneading and dusting
Instructions
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In a small bowl, mix lukewarm water with honey and yeast. Let it sit for 5–10 minutes until frothy.
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In a large bowl, combine bread flour, rye flour, and salt. Add the yeast mixture and olive oil (if using), stirring to form a shaggy dough.
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Transfer dough to a floured surface. Knead for 10 minutes until smooth and elastic.
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Place dough in a greased bowl, cover with a damp cloth, and let rise 1–2 hours until doubled.
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Punch down, shape into a round or oval loaf, and place on parchment. Let rise another 30–45 minutes.
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Preheat oven to 450°F (230°C) with a Dutch oven inside. Score the dough and transfer to the Dutch oven using the parchment.
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Cover and bake for 25 minutes. Remove lid and bake 10–15 more minutes until deep golden.
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Cool on a rack for at least 30 minutes before slicing.
Notes
For extra texture, mix in seeds like sunflower, flax, or oats before the second rise. Freezes well once cooled.