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German Crust Bread



20 slice(s)

German Crust Bread

  • 250 g water
  • 1.5 level teaspoons dried instant yeast
  • 350 g Baker's Flour
  • 150 g flour, rye
  • 100 g Greek yoghurt
  • 2 level teaspoons salt
  • 1 level teaspoons honey
  • 2 tbsp white balsamic vinegar
  • oil, To grease baking dish

Recipe's preparation

  1. Add water and yeast to Closed lid and warm 3 min/37°C/speed 1. Meanwhile sprinkle proofing bowl with flour.
  2. Add bread flour, dark rye flour, yogurt, salt, honey and balsamic vinegar to the Closed lid and knead Dough mode4 min. Transfer dough to proofing bowl, sprinkle lightly with flour and - covered with a tea towel - let proof in a warm place for 1.5 hours. In the meantime grease a dutch oven (3L) (baking dish with lid) and sprinkle with flour.
  3. Place dough in a floured surface, fold several times and form into a bread shape. Place dough in the prepared baking dish, sprinkle with flour and cut a pattern on the top (max 0.5 cm deep). Put the lid on the baking dish, place it into the cool oven and set your oven to 240°C. Bake for 50-60 minutes. Take off the lid carefully and let it bake for 5 more minutes. Carefully take the bread out of the dish and let it cool on a wire rack. Slice the German Crust Bread in 15-20 slices and serve warm or cold.

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You will need a baking dish with lid that is safe for temperatures up to 240°C. You can vary the types of bread flour. If you prefer your bread darker, you can use whole wheat and dark rye for example.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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