Baking Memory Into Every Slice: The Legacy of Old German Bread
A rustic, tender-crusted loaf with deep roots in tradition. This Old German Bread is soft inside, golden on the outside, and built on humble ingredients that have stood the test of time. Perfect for breakfast, sandwiches, or served warm with a pat of butter.
Ingredients
- 400 ml warm water
- 7 g dry yeast
- 1 tablespoon sugar
- 100 ml vegetable oil
- 500 g all-purpose flour
- 1 teaspoon salt
Instructions
- In a large bowl, stir together warm water, dry yeast, and sugar. Let sit for 8–10 minutes until foamy.
- Add vegetable oil, salt, and flour. Mix until a rough dough forms.
- Knead on a floured surface for about 8–10 minutes until smooth and elastic.
- Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and shape it into a round loaf or place it in a greased bread tin.
- Let it rise again for 30–40 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 30–35 minutes or until the top is golden and sounds hollow when tapped.
- Cool on a wire rack before slicing.
Notes
- For a heartier texture, substitute half of the all-purpose flour with whole wheat flour.
- Brushing the crust with water before baking gives a shinier finish.
- This bread freezes well; wrap tightly and store for up to 2 months.
- For a touch of tradition, sprinkle caraway seeds on top before baking.