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Serve warm with butter, cheese, or jam for a rustic breakfast or snack.
Store in a breadbox or wrapped in a clean towel at room temperature for up to 3 days.
For longer storage, slice and freeze the bread; reheat slices in a toaster or oven.
Variations:
Replace chia seeds with sunflower, flax, or pumpkin seeds.
Add 1 tsp caraway or fennel seeds for a traditional German twist.
Use half whole wheat flour for a heartier, more rustic loaf.
Mix in chopped nuts or dried fruits for a flavorful variation.
FAQ:
Can I use instant yeast instead of active dry yeast?
Yes, use the same amount and skip the proofing step—just mix it directly with the flour.
Why do I need to add a dish of water in the oven?
The steam helps create a crispy crust, a hallmark of German-style bread.
Can I knead the dough in a stand mixer?
Absolutely. Use the dough hook attachment on medium speed for about 6–8 minutes.
Is this bread vegan?
Yes, this recipe is completely plant-based if you use sugar that is not processed with bone char.
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