Quick German Bread Recipe (5-Minute Prep)
Easy homemade German bread with a crispy crust and soft interior. Just 5 minutes of active prep time, no kneading required, and simple pantry ingredients make this the perfect weeknight bread recipe.
Ingredients
- 350 ml water room temperature
- 1 tablespoon sugar
- 8 grams dry yeast about 2¼ teaspoons
- 25 ml sunflower oil about 1½ tablespoons
- 500 grams all-purpose flour plus extra for dusting
Instructions
- Activate the yeast: Pour room temperature water into a large mixing bowl. Add sugar and yeast, stir gently. Let sit for 5 minutes until foamy and bubbly.
- Mix the dough: Add sunflower oil to the yeast mixture and stir. Add all the flour at once. Mix with a wooden spoon or hands until a shaggy dough forms with no dry patches.
- Knead briefly: Dust work surface with flour. Turn dough out and knead for 2-3 minutes until smooth and elastic. Dough should be slightly tacky but not sticky.
- Shape the loaf: Shape dough into a round or oval loaf, tucking edges underneath to create surface tension. Place on a parchment-lined baking sheet.
- Rest (optional): Cover with a clean kitchen towel and let rest for 10-15 minutes while oven preheats. Can skip if in a rush.
- Preheat oven: Heat oven to 425°F (220°C). For a crustier loaf, place a small pan of water on the bottom oven rack.
- Score and bake: Using a sharp knife, make 2-3 diagonal slashes across the top of the loaf. Bake for 25-30 minutes until deep golden brown and the bottom sounds hollow when tapped.
- Cool: Let bread cool for at least 10 minutes before slicing to prevent a gummy interior.
Notes
Water Temperature: Use room temperature water (not cold). Water that's too hot (over 110°F) will kill the yeast.
Yeast Check: If yeast doesn't foam after 10 minutes, it may be expired. Use fresh yeast for best results.
Dough Consistency: If dough is too sticky, add flour 1 tablespoon at a time. If too dry, add water the same way.
Oil Substitutes: Can use olive oil, vegetable oil, or melted butter instead of sunflower oil.
Add-Ins: Fold in ½ cup of sunflower seeds, pumpkin seeds, or dried herbs during kneading for variation.
Softer Crust: Brush the hot loaf with melted butter immediately after baking for a softer crust.
Storage: Store at room temperature in a bread box or wrapped in a kitchen towel for 2-3 days. Freeze sliced portions for longer storage. Avoid refrigerating as it makes bread stale faster.
Instant Yeast: Can substitute with instant yeast using the same amount. Instant yeast can be mixed directly into flour without proofing.Claude can make mistakes. Please double-check responses.
Yeast Check: If yeast doesn't foam after 10 minutes, it may be expired. Use fresh yeast for best results.
Dough Consistency: If dough is too sticky, add flour 1 tablespoon at a time. If too dry, add water the same way.
Oil Substitutes: Can use olive oil, vegetable oil, or melted butter instead of sunflower oil.
Add-Ins: Fold in ½ cup of sunflower seeds, pumpkin seeds, or dried herbs during kneading for variation.
Softer Crust: Brush the hot loaf with melted butter immediately after baking for a softer crust.
Storage: Store at room temperature in a bread box or wrapped in a kitchen towel for 2-3 days. Freeze sliced portions for longer storage. Avoid refrigerating as it makes bread stale faster.
Instant Yeast: Can substitute with instant yeast using the same amount. Instant yeast can be mixed directly into flour without proofing.Claude can make mistakes. Please double-check responses.