Have you ever wondered how bakeries manage to create such crusty, flavorful loaves of bread? Well, your grandfather might have been onto something – there are a few secrets (not so secret anymore!) that can elevate your homemade bread baking to new heights.
This recipe for Old German Bread uses a simple approach with minimal ingredients, allowing the natural flavors of the wheat to shine. The addition of a touch of sugar and oil helps to create a beautiful golden brown crust, while the warm water and yeast work their magic to develop a light and airy crumb.
Ready to ditch the store-bought bread and impress your family with your baking skills? Let’s get started on this easy and rewarding Old German Bread recipe!
Ingredients:
- 400ml warm water (around 105°F / 40°C) – Using warm water activates the yeast, allowing it to proof and rise properly.
- 7g dry yeast – This recipe uses active dry yeast. If using instant yeast, you may need slightly less (check the package instructions for recommended amount).
- 1 tablespoon sugar – The sugar not only adds a hint of sweetness but also feeds the yeast, helping it rise.
- 100ml vegetable oil – A touch of oil adds richness and contributes to a softer crumb and a crispier crust.
- 500g all-purpose flour – This recipe uses all-purpose flour, which provides a good balance of structure and tenderness in the bread.
Instructions:
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Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let the mixture sit for 5-10 minutes, or until the yeast becomes foamy and active. This is called proofing the yeast and ensures it’s alive and ready to leaven the dough.
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Mix the Dough: Add the vegetable oil to the foamy yeast mixture. Gradually stir in the flour, one cup at a time, until a shaggy dough forms.
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Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 10-12 minutes. The dough will be slightly sticky at first, but continue kneading until it becomes smooth, elastic, and bounces back when gently pressed.
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First Rise: Place the kneaded dough in a greased bowl, turning it to coat. Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
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Shape and Second Rise: Punch down the risen dough and transfer it to a lightly floured surface. Briefly knead the dough to shape it into a round loaf. Place the shaped dough on a baking sheet lined with parchment paper. Cover it loosely again and let it rise for another 30-45 minutes.
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Bake: Preheat your oven to 200°C (390°F). Before baking, you can score the top of the loaf with a sharp knife to create a rustic look and allow steam to escape during baking. Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches around 98°C (208°F).
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Cool and Enjoy: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
More Info:
- For a chewier texture, substitute bread flour for all-purpose flour. Bread flour has a higher gluten content, which will result in a more structured dough.
- If you don’t have a kitchen scale, you can measure the flour using the scoop and sweep method. Fluff the flour in the container, then scoop it into your measuring cup without packing it down. Level off the top with a knife.
- After the first rise, you can shape the dough into two smaller loaves instead of one large loaf.
Conclusion:
This Old German Bread recipe is a fantastic way to experience the joy of homemade bread baking. With its simple ingredients and straightforward instructions, it’s perfect for beginners and experienced bakers alike. So ditch the store-bought bread, follow these secrets, and enjoy the delicious taste and satisfaction of creating your own loaf of crusty German bread!