german bread

Experience the flavor and texture of Vollkornbrot like fresh from the German bakery!

German Bread (Authentic Vollkornbrot)

flour

berries

whole flax seeds

sunflower seeds

sesame seeds

salt

dry active yeast

sugar (,

water

buttermilk (at room temperature)

mild beer (optional,

oats

Dissolve the yeast and sugar in the lukewarm water and let it sit for 5-10 minutes until frothy.

Combine all of the dry ingredients in the bowl of a stand mixer. (You can do this by hand if you prefer.) Then add the yeast mixture along with the buttermilk and beer. Attach the dough hook and knead on the bread setting (#2) for 10 minutes. Scoop the batter into a large non-reactive bowl, cover loosely with plastic wrap, and let it sit at room temperature for at least 8 hours, preferably longer, up to 24 hours (the longer the better for the whole grain berries to soften and for heightened sourdough properties.  Also the longer it ferments the more liquid will be absorbed so less chances of a moist center after baking.)

Preheat the oven to 350 degrees F.

Scoop the batter (it will be thick and gooey but not like regular bread dough) into a generously buttered 13x4x4 Pullman loaf pan and smooth the top to even it out. Sprinkle with oats. (Note: Baking this bread in a Pullman loaf pan yields those nice small, square slices of bread. But it also helps ensure that the center of the bread is fully cooked.)  I always bake this without the lid on.

Bake on the middle rack for 100-120 minutes or until the center is done. For best and most accurate results use an instant read thermometer and aim for about 205 degrees F. Let the bread sit in the pan for 5 minutes before removing it, then let it cool completely on a wire rack before slicing it. To get clean, professional slices I highly recommend using a bread slicer.

Authentic pumpernickel is a pure rye bread, originally from Westphalia in Germany, made of at least 90% coarsely ground rye flour or wholemeal rye grain.

Pumpernickel Bread

organic rye berries

organic dark rye flour

sourdough starter

organic dark rye pumpernickel meal

organic cracked rye

golden syrup

dry-roasted unsalted sunflower seeds

Put the berries in a small saucepan and pour boiling water over them to cover by at least 1 inch (2,5cm). Cover and set aside to soak overnight.

For the levain, mix the rye flour, water and sourdough starter in a small bowl until well combined. Cover and let it rest overnight in a warm place.

(Evening of Day 1)

Add enough water to the soaked rye berries so that there is about three times as much water a berries. Bring to a boil, then reduce the heat and simmer, covered, for about 1 hour, or until the berries are soft. Check for water once in a while to make sure the berries are always covered with plenty of water, and add more water if necessary. Drain the cooked berries and set aside to cool.

In a large bowl mix the dark rye pumpernickel meal, cracked rye and salt. Add the levain and 1⅓ cup (300ml) water. Mix until well combined and no traces of flour remain. Add the cooked berries, syrup and sunflower seeds. Knead the dough using the dough hook of an electric mixer or your hands and add the rest of the water during kneading, as needed, until the dough starts to come off the sides of the bowl. The dough should be moist and slightly sticky so it might not come off the sides of the bowl like in other bread doughs, which is fine. Dust with rye flour and cover. Let rest in a warm place for 30 minutes.

Grease 5 (16 oz/450ml) straight-sided canning jars or 2 loaf tins.

Knead the dough on a lightly floured surface to remove any excess air. The dough should be slightly sticky. Divide the dough into equal portions and place it into your baking pans or jars. Leaving about 1 inch (2,5cm) headspace in the jars to allow for the bread to rise (depending on the liveliness of your starter, the dough may or may not rise, mine always does). Only fill the pans to two-thirds to make smaller loaves. Grease small pieces of aluminum foil and cover the jars/baking pans, greased side down. Let rest in a warm place for 2 to 3 hours.

Preheat the oven to 300F/150C. Remove the aluminum foil from the jars/baking pans and lightly spray the surface of the dough with water. Place the aluminum foil back on the jars/baking pans, greased side down. Make sure that the jars/baking pans are tightly covered.

Adjust the oven rack to the lowest setting. Place the jars/baking pans in the casserole and and place it on the oven rack. Pour about 1 inch (2,5cm) hot water into the casserole. Place the lid on the casserole.

Bake for 1 hour at 300F/150C. Reduce the heat to 212F/100C, and bake for 13 more hours. Add hot water to the casserole every few hours to maintain the water level. If you bake the bread overnight, pour more water into the casserole before you go to bed. A higher water level of 1½ to 2 inches (3-5cm) does not harm but an empty dry casserole may cause the jars to crack and should be avoided by all means.

(Day 2)

At the end of the baking time, turn off the oven and leave the casserole in the oven for 1 hour. Then take the casserole with the jars/baking pans out of the oven and let everything cool on the counter for another 30 minutes, or until cool enough to handle. Meanwhile keep the oven door closed to trap the residual heat. Gently unmold the breads (promptly removing them is important, otherwise you will have trouble removing them later) and place them in the warm oven for a couple of hours to dry.

Remove the breads from the oven. Let them cool completely, then wrap them in wax paper or parchment paper and either place them in freezer bags right away, or let the bread sit in a cool place for another two days before cutting it on Day 5. Store the pumpernickel in an airtight container in the refrigerator.

(Day 3)

This beautiful German potato bread is made with Russet potato with their skin on. You will love the crisp crust and the moist crumbs inside.

German Potato Bread (Kartoffelbrot)

russet potato

potato liquid (water)

bread flour

instant yeast

tsp salt

olive oil

Cut potato (including the skin) into 1/2-inch cubes and place in a pot. Pour enough water to submerge. Boil them until soft. Toward of end of cooking, reserve 1/2 cup of its liquid. You will use it to moisten the dough. Make sure to let it cool down..

Drain and mash the potato. Let it cool down.

In an electric mixer mixing bowl, combine flour, yeast, and salt; stir well with a wooden spoon.

Add 1 cup of the flour mixture, olive oil, and a little bit of the reserved liquid to the mashed potato; stir to combine.

Put the potato mixture into the remaining flour mixture and stir with a wooden spoon, adding more of the reserved liquid. The dough might seem slightly dry, but it&#039;s ok.

Knead the dough for 5-7 minutes with a dough hook attachment (You can also knead by hand). Depends on the moisture level of potato you might need more liquid or flour. The finished dough should be somewhat sticky but not overwhelmingly.  Transfer dough into a greased bowl and cover with a cloth. Let the dough rise until it becomes double in volume, about 1 hour.

Punch the dough to remove gas. Cut the dough in half and shape them anyway you want (I made mine oblong). Place them on a pan lined with a parchment paper. Let them rise again; about 45 minutes.

Meanwhile, preheat the oven to 425˚F. Place a baking steel (if using) in the oven.

Sprinkle the dough with a little flour. Score the top with a knife. Place the dough onto a baking steel or bake in the pan. Spray with water to create a steam. Bake for 45 minutes or until it forms dark brown crust. Remove from the oven and let them cool on a wired rack.

https://content.jwplatform.com/videos/fVlBsYwd.mp4

This beautiful German potato bread is made with Russet potato with their skin on. You will love the crisp crust and the soft &amp; moist crumbs inside.

German Potato Bread

This low-carb bread comes incredibly close, both in looks and texture, to traditional artisan bread. It is chewy, has a thick crust, and tastes like rustic whole-wheat bread! With just a few ingredients, you can make it in no time!

Keto Rustic Bread

oz cream cheese (112 grams, softened)

ricotta (125 grams, full-fat)

eggs (room temperature)

tbsp apple cider vinegar

almond flour (200 grams, blanched)

coconut flour (28 grams)

tbsp baking powder

tbsp psyllium husk powder

yeast (optional)

caraway seeds

Preheat oven to 350 °F (175 ℃). Prepare a baking sheet with parchment paper.

In a large bowl, whisk together cream cheese and ricotta until smooth. Add the eggs and apple cider vinegar, and whisk in well.

Add all the remaining ingredients and whisk until smooth. The dough will still feel sticky at this point. Let rest for 5 minutes for the moisture to be absorbed.

With wet hands shape the dough into roughly a 4&quot;x7&quot; loaf. Place on your prepared baking sheet and with a small knife, cut 3 diagonal lines on the top and pull each line a little bit apart (this will make the bread look artisan!)

Bake for 1 hour. The bread is done when a toothpick inserted in the center comes out clean or the center temperature has reached 201 °F. Let cool down completely and enjoy!

https://www.youtube.com/watch?v=hbD0TXNFRk8

This Keto Rustic Bread comes incredibly close, both in looks and texture, to traditional artisan bread. It is chewy, has a thick crust, and tastes like rustic whole-wheat bread!  Find the FULL RECIPE HERE https://lowcarbabode.com/keto-rustic-bread/

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PRODUCTS USED:
Blanched Almond Flour https://amzn.to/45uC8dZ
Coconut Flour https://amzn.to/2RrFBc8
Psyllium Husk Powder https://amzn.to/3f35gAA
Nutritional Yeast https://amzn.to/2QAhc3p

Disclaimer: product links may include affiliate links. 

CONNECT:
https://lowcarbabode.com/

VIDEO CHAPTERS:
0:00 Intro
2:24 Mixing wet ingredients
3:58 Adding dry ingredients
6:02 Shaping the dough
7:17 Keto Tip of the Day - Difference between yeast and nutritional yeast
9:01 Finished Keto Rustic Bread!

#ketobread #ketobaking #ketorecipes #glutenfreebread #lowcarbbread

Rustic Bread | keto, flour-free, gluten-free

This simple German bread spice will take your homemade German bread to the next level.

German Bread Spice Blend

fennel seeds

tbsp. caraway seeds

tsp. anise

coriander seeds

Add all seeds to a bowl and blend.

Then grind them in a spice or coffee grinder or with a mortar and pestle.

Add to an airtight container and store in a dry and dark space.

A homemade German bread with a rustic, chewy texture and rich flavor. Perfect for pairing with soups, stews, or enjoying with butter and jam.

Rustic German Bread

water (room temperature)

sugar

dry yeast

ml sunflower oil

flour (plus extra for dusting)

Yeast Activation

In a large bowl, pour 350 ml of water, add 1 tablespoon of sugar and 8 grams of dry yeast. Stir until dissolved, cover, and let sit for 5 minutes until frothy.

Add Oil and Flour

Add 25 ml of sunflower oil to the yeast mixture. Gradually sift in 500 grams of flour, stirring to combine.

First Rise

Mix until a sticky dough forms. Cover and let rise in a warm area for 1 hour, or until doubled in size.

Second Mixing

Stir the dough to release air, cover, and let rest for another 30 minutes to develop gluten.

Shape the Dough

Lightly flour a surface, roll dough into a rectangle, fold, and let rest for 10 minutes. Shape into a loaf, boule, or rolls.

Final Shaping and Baking

Place dough on a lined baking tray. Make decorative slashes with a knife. Preheat oven to 230°C (446°F) and bake for 30-40 minutes until golden brown.

Cool and Serve

Remove from oven, cool on a wire rack, and enjoy warm or at room temperature.

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Top 7 german bread recipes from across the web

The most viewed german bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

German Bread (Authentic Vollkornbro...

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The most viewed german bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine