I moved to the United States from Germany as a child and it was a quite a shock. Not only was learning English difficult, we quickly discovered that the bread you could buy at the supermarket was no Brot. The hearty breads I was used to were not available anywhere in the eighties. As an adult I began searching for a simple bread recipe that would remind me of the Brot I ate as a child.
My parents baked bread using sourdough and I remember it being a long, laborious process. And as much as I love sourdough bread, I was looking for a simpler recipe that didn’t require me to try and keep another organism alive in my house.
I’ve played around with the 5 Minute a Day recipes, and while I love the simplicity and versatility of the dough (pizza bases and rolls from the same simple dough!!!), I don’t always remember to plan in the 2-3 hours it takes the dough to rise… At our house, my husband prepares the dough for bread using the 5 Minute a Day recipes. I continued looking for simpler, easier recipes.
The great discovery – hearty bread in about ONE hour
Several years ago, I finally found a recipe that allows me to bake bread, from START to FINISH, in about an hour. It is a yeast bread recipe that used vinegar to ‘fake’ the sourdough taste and help the yeast. I can no longer find the original recipe, but it was similar to the one found here. Over the past few years, I’ve played around with the recipe a lot and these days I use the recipe listed below.
The bread is both very quick, as well as easy to put together.
- The dough can be mixed both by hand or a mixer.
- It requires no kneading.
- No rising, the bread rises in the oven as it preheats.
- As long as the flour adds up to 500 g, you can use your favorites.
The resulting bread is delicious and most of the time I bake two loaves at a time, one for our house and one to freeze or share. Let me know how you like it in the comments below.
Simple, Hearty German Bread
An easy, no rise, hearty German Bread. There is no rise and not even an oven preheat period.The bread rises inside the oven as it gets up to the baking temperature.
- 1 tablespoon Dry Yeast (if you are baking a lot, consider buying your yeast from Costco)
- 500 ml Lukewarm Water
- A few tablespoons of Rolled Oats
- 500 g Flour (my favorite four mix is 50 g Teff Flour
- 100 g Whole Wheat Flour
- 100 g Rye Flour
- 250 g Spelt Flour)
- 2 teaspoons Salt (10-15 grams)
- 2 teaspoons Balsamic Vinegar
- 100-200 g Sunflower Seeds (optional)
- Step 1 Combine the yeast with the warm water and stir. Then set aside until you have mixed up the dry ingredients.
- Step 2 Line a loaf tin with baking paper and sprinkle some oats into the bottom.
- Step 3 Then combine the rest of the ingredients (flours, salt, vinegar, and seeds) in a mixing bowl. If you are mixing by hand, I prefer a wide and shallow bowl. If you use a hand-mixer, a tall bowl is easier to use and make sure the dough stays in the bowl. I have also successfully used a stand mixer for this recipe, but it is not required.
- Step 4 Add the water-yeast mixture into the flour mixture and stir until well combined. The dough will be rather sticky and wet. Carefully transfer the mixture into your prepared loaf tin.
- Step 5 Sprinkle the rest of the oats on top of the loaf and immediately put it in the oven. And set the oven to 425F. After 55 minutes, take the bread out of the oven.
- Step 6 Let it cool for a few minutes, then remove the loaf from the tin and set it on a rack to cool completely.