Best 5 German Kastenweissbrot White Loaf Bread Recipes
**Indulge in the Classic Simplicity of German Kastenweissbrot: A Journey Through Culinary Delights**
In the realm of German bread culture, Kastenweissbrot stands as a testament to the enduring charm of simplicity. This traditional white loaf bread, also known as German White Bread, captivates the senses with its delicate crumb, subtle sweetness, and a hint of tang. Whether enjoyed as a hearty breakfast slice, a delectable sandwich companion, or toasted with a generous spread of butter, Kastenweissbrot promises a satisfying culinary experience.
This article presents a curated collection of Kastenweissbrot recipes, each offering unique variations and insights into the versatile nature of this classic bread. From the classic white loaf to enriched versions with butter, milk, or eggs, these recipes cater to diverse preferences and skill levels. Dive into the world of German bread-making, explore the nuances of each recipe, and discover the joy of crafting homemade Kastenweissbrot.
1. **Basic Kastenweissbrot (German White Bread):** Embark on a culinary journey with this fundamental Kastenweissbrot recipe. Simple ingredients, including flour, water, salt, and yeast, come together to create a loaf that embodies the essence of German bread-making. The detailed instructions guide you through each step, ensuring a successful baking experience.
2. **Enriched Kastenweissbrot:** Elevate your Kastenweissbrot with the addition of butter, milk, and eggs. These enriching ingredients contribute to a softer crumb, a richer flavor, and a golden-brown crust. The recipe provides precise measurements and techniques to achieve the perfect balance of flavors and textures.
3. **Kastenweissbrot with Seeds:** Introduce a delightful textural contrast and nutritional boost to your Kastenweissbrot by incorporating an assortment of seeds. From poppy seeds and sunflower seeds to flax seeds and chia seeds, the possibilities are endless. Discover how these tiny additions can transform your bread into a visually appealing and wholesome delight.
4. **Kastenweissbrot with Herbs:** Embark on a culinary adventure by infusing your Kastenweissbrot with the aromatic flavors of herbs. Choose from fresh herbs like rosemary, thyme, or oregano, or opt for dried herbs for a more concentrated flavor. This recipe guides you in creating a fragrant and flavorful loaf that will elevate your everyday meals.
5. **Sweet Kastenweissbrot:** Delight your taste buds with a sweet variation of Kastenweissbrot. This recipe incorporates sugar, raisins, and vanilla extract to create a delectable treat that is perfect for breakfast, afternoon tea, or as a dessert accompaniment. Experience the harmonious blend of sweet and savory flavors in every bite.
BAUERNBROT (GERMAN FARMER BREAD)
German Farmer Bread similar to what is found in when purchasing Bauernbrot in a Bavarian bakery in Germany. Great with butter and cold cuts, or just plain butter. My sons' favorite is with salami and aged "Moon Cheese".
Provided by Grunig
Categories Yeast Breads
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve yeast in water.
- Knead flour and salt into water mixture creating a smooth dough (Optimal when dough easily comes out of the mixing bowl).
- Let rise in a warm place for 20 min in a covered, greased bowl.
- Place a baking pan in bottom of oven and preheat to 480 Deg F.
- Reknead the dough for a short time and form into a loaf. (or 2, a shorter baking time will result).
- Place on a greased baking sheet (baking stone). Cover with damp cloth and let the dough rest until doubled in height (aprox 30-60 min) Tip: for a nicer crust brush the loaf with buttermilk, yogurt or coffee periodically. Do not let the surface of the dough dry out.
- Place the dough and with its baking sheet in the oven. Then pour some boiling water into the baking sheet that is already in the bottom of the oven. (to quickly create steam in the oven)
- Lower the oven temperature to 430 Deg F.
- Bake the loaf until desired brownness (40-60 min).
- To test for doneness, knock on bottom of loaf. If it produces a hollow sound it is ready to remove from oven and place on cooling rack until cool.
BAUERN BROT (BAVARIAN BREAD)
We've worked really hard to duplicate the bread I used to eat at my Oma's house in Berching Germany (Bayern). This bread has the same texture, taste and aroma and is very easy to make. When done spread real butter on a slice and some schinken on top!
Provided by Bayern Chef
Categories Breads
Time 2h30m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix White flour, Dark Rye into a large mixing bowl.
- Mix dry yeast with 2 teaspoons sugar in separate bowl.
- Add in ½ cups lukewarm water and mix until the sugar has dissolved.
- Add yeast mixture to flour mixture in a small indentation in the center of the flour and let sit for 15 minutes covered.
- Add in 3 ¼ tsp salt before kneading.
- Begin kneading the complete mixture and add in the rest of the lukewarm water (20 fluid ounces) until the dough no longer sticks to the bowl sides. (Add a small bit of flour if too sticky).
- Important: Knead for a minimum of 15 minutes, until the dough is smooth and sleek.
- Cover and place in a warm spot for about 30 minutes and let rise.
- Knead one more time, form into a loaf or ball shape, cover with a damp cloth and place in a pre-heated oven for 40 minutes at 50° C (120 F).
- Place Bauernbrot on a baking sheet lightly greased, and brush loaf with water.
- Pre-heat oven to 250° C (480 F).
- Place bread on the second from bottom rack.
- Pour 2 cups of water into a broiler pan on the bottom rack of the oven to create steam. (Careful of the steam!).
- Important: Immediately close the door.
- After 10 minutes drop the temperature to 190° C (375) and bake for an additional 30-35 minutes. (Watch loaf).
- Remove bread from oven.
- When you tap on the bottom of the Bauernbrot it should sound hollow.
- The Bauernbrot is done.
- Rub flour onto finished Bauernbrot and let cool.
Nutrition Facts : Calories 317.3, Fat 1.6, SaturatedFat 0.2, Sodium 634.7, Carbohydrate 65.2, Fiber 9.5, Sugar 1.5, Protein 12.6
WHITE LOAF
Make and share this White Loaf recipe from Food.com.
Provided by ellie_
Categories Yeast Breads
Time 3h25m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Dissove the yeast in warm water.
- Stir in saslt, sugar and butter.
- Beat in the flour.
- Knead until dough is smooth and elastic.
- Cover with towel or plastic wrap and let rise until double (1 1/2-2 hours) Punch down.
- On a floured board shape it into a round loaf.
- Cover with a towel and let rise (45 minutes).
- Preheat oven to 400-degrees F.
- Pat the loaf down with hands.
- Using hands or rolling pin stretch it onto round flat sheet about 1/2 inch thick.
- Starting with one side roll it into a loaf.
- Place it seam side down on a lightly greased baking sheet.
- With a sharp knife, cut 1/2 inch slash from one end of loaf to the other.
- Bake in oven until browned and loaf is done about 25 minutes.
- Cool.
Nutrition Facts : Calories 1252.3, Fat 37.3, SaturatedFat 22.3, Cholesterol 91.6, Sodium 2584.1, Carbohydrate 197.7, Fiber 8.2, Sugar 4.9, Protein 28.9
AUTHENTIC GERMAN BREAD (BAUERNBROT)
Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!
Provided by Petra
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time P2DT5h
Yield 20
Number Of Ingredients 8
Steps:
- First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
- After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
- In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
- When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
- Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.
Nutrition Facts : Calories 334.3 calories, Carbohydrate 71.6 g, Fat 1.3 g, Fiber 7.5 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 701.9 mg, Sugar 2 g
BROTCHEN -TRADITIONAL GERMAN BREAD ROLLS
When I was living & working in Germany, I would go out every morning for breakfast, & every morning I would eat these little babies! This is a traditional recipe for Brotchen. If you like light, fluffy bread rolls DON'T try these! Brotchen are crusty on the outside but are chewy & quite dense on the inside.........
Provided by Um Safia
Categories Breads
Time 3h20m
Yield 24 rolls
Number Of Ingredients 9
Steps:
- In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
- Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl.
- Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
- Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
- Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.
Tips:
- To achieve a crispy crust, place a pan of water at the bottom of the oven while baking.
- For a softer crust, brush the loaf with melted butter before baking.
- If you don't have a bread machine, you can mix and knead the dough by hand. Just be sure to knead it for at least 10 minutes, or until the dough is smooth and elastic.
- If you don't have a loaf pan, you can bake the bread in a greased 9x13 inch baking dish.
- Let the bread cool completely before slicing and serving. This will help prevent the bread from tearing.
Conclusion:
German Kastenweissbrot, also known as white loaf bread, is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's perfect for sandwiches, toast, or simply served with butter and jam. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for both novice and experienced bakers. So why not give it a try today?
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
