Everyday German Bread Recipe – No Knead | Maximum Flavor, Minimum Effort
Jan 15, 2026
#bread, #baking, #recipe
@FastEasyDelicious1
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Welcome to the “Fast Easy Delicious” virtual family ❤️
This Everyday German Bread Recipe is made with the Fast Easy Delicious method.
No kneading, no mixer—just mix, fold, and let time do the work.
You’ll love the sound of that hot, crispy crust. Who can resist? I can’t.
This bread is crispy on the outside, soft on the inside, and perfect for everyday meals. The 8–12 hour cold rest builds better flavor, bubbles, and texture.
Ingredients (with US conversions)
Cup note: I use a 240 ml US cup.
Bread flour (12% protein): 400 g / 14.1 oz / 3⅓ US cups
Rye flour: 100 g / 3.5 oz / ¾ US cup
Water (18–20°C / 64–68°F): 400 ml / 13.5 fl oz / 1⅔ US cups
Instant dry yeast: 6 g / 2 tsp
Salt (fine table salt): 7 g / 1¼ tsp
📝 STEP-BY-STEP METHOD
Mix: Whisk the flours, add water, yeast, and salt. Mix until no dry flour remains (spray a little water if needed).
First Rest: Cover and rest for 30–40 minutes.
Stretch & Fold: With wet hands, gently stretch and fold the dough toward the center. This develops the gluten without kneading!
Cold Fermentation: Cover and rest in the refrigerator for 8–12 hours for maximum flavor.
Shape: Gently transfer to a floured surface. Shape into a round without deflating the beautiful bubbles.
Final Proof: Place in a floured basket (or a perforated colander with a cloth) and rest in the fridge for 30 minutes.
Bake: Preheat a cast iron pot. Place the dough on baking paper, add ice cubes to the pot for steam.
Temperature: Bake at 220°C / 428°F for 20 minutes (lid on), then 20–25 minutes (lid off) until golden brown.
Flavor Note: With its crispy crust and soft inside, you can enjoy this bread at any meal. Thank you for watching! See you in the next recipe.
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