Quick German Bread is the kind of recipe that feels almost too simple the first time you read it. Water, yeast, flour, oil, and sugar. No eggs. No dairy. No kneading. Yet somehow, what comes out of the oven feels deeply comforting, rustic, and intentional—like something passed down rather than engineered.
This style of bread is inspired by everyday German home baking, where bread is meant to be made often, eaten fresh, and shared without ceremony. It isn’t delicate. It isn’t fussy. It’s sturdy enough for soup, perfect for butter, and strong enough to hold jam without falling apart.
The magic happens during the rise. Instead of kneading, time does the work. The dough starts sticky and loose, but as it rests, gluten develops naturally. That’s what gives this bread its chewy interior without effort. Letting the dough rise twice may seem optional, but it’s what transforms a simple yeast dough into something with real structure and depth.
Secret Tip:
Bake this bread hot. Really hot. A 450°F oven creates instant steam inside the loaf, which gives you that crackly crust and chewy center. If you want an even better crust, place a small oven-safe dish of water on the bottom rack while baking. That burst of steam mimics a bakery oven.
Another small detail that matters is how you handle the dough before baking. Don’t punch it down aggressively. Just stir it gently to release air, then fold and shape lightly. The more you handle it, the tighter the crumb becomes.
This bread doesn’t need toppings. But it welcomes them. A swipe of butter. A spoon of honey. A dunk into broth. It’s the kind of loaf that disappears without anyone realizing they’ve eaten half of it.
If you’re new to bread baking, this is a perfect starting point. If you’ve baked for years, it’s a reminder that good bread doesn’t need to be complicated. It just needs patience, heat, and a little trust in the process.
Quick German Bread Recipe (No Knead, Rustic & Easy)
1
loaf5
minutes35
minutes180
kcal90
minutes2
hours10
minutesThis quick German bread is crusty on the outside, chewy inside, and made with simple pantry ingredients. No kneading required. Perfect with butter, soup, or jam.
Ingredients
1 ½ cups 1 ½ warm water (room temperature)
1 tablespoon 1 granulated sugar
2 ¼ teaspoons 2 ¼ active dry yeast
2 tablespoons 2 vegetable oil (or sunflower oil)
4 cups 4 all-purpose flour (plus more for dusting)
1 ½ teaspoons 1 ½ salt
Directions
- In a large bowl, stir warm water, sugar, and yeast. Let sit 5 minutes until foamy.
- Stir in oil, salt, and flour until a sticky dough forms. Cover and let rise 1 hour until doubled.
- Stir dough down, cover, and rest 30 minutes. Shape into a loaf on a floured surface.
- Bake at 450°F for 35 minutes until golden and crusty. Cool slightly before slicing.
Notes
- No kneading required
- Dough will be sticky—that’s correct
- Best eaten warm with butter
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