Quick German Bread

Ainekset

350 ml of water (room temperature)

1 tablespoon of sugar

8 grams of dry yeast

25 ml of sunflower oil

500 grams of flour (plus extra for dusting)

Ohjeet

In a large bowl, combine 350 ml of water, 1 tablespoon of sugar, and 8 grams of dry yeast. Stir gently to dissolve the sugar and yeast. Cover the bowl with a clean cloth and let it sit for 5 minutes. The mixture should become frothy and bubbly, signaling that the yeast is active and ready to use.

Once the yeast has activated, add 25 ml of sunflower oil to the mixture. Gradually sift in 500 grams of flour, stirring as you go. Mix until a sticky dough forms, being careful not to overmix.

Cover the bowl with a cloth again and let the dough rise in a warm, draft-free area for 1 hour, or until it has doubled in size.

After the first rise, stir the dough for about 30 seconds to release some of the air. Cover the bowl and let it rest for another 30 minutes.

Lightly flour your work surface and roll the dough into a rectangle. Fold the dough over itself to create layers, then cover and let it rest for 10 minutes. Shape the dough into a loaf, boule, or rolls, depending on your preference.

Preheat the oven to 230°C (446°F). Transfer the shaped dough to a parchment-lined baking tray, and use a sharp knife to make a few decorative slashes on top. Bake for 30-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

Remove the bread from the oven and allow it to cool on a wire rack for at least 15 minutes. Once cooled, slice and serve warm or at room temperature. Pair with butter, jam, or enjoy alongside soups and stews.