If you want to fill your kitchen with the smell of fresh, homemade bread, you're in the right place. This German bread recipe produces a loaf with a crackly, golden crust and a soft, fluffy interior — and it's easier to make than you might think. Skip the store-bought bread and bake your own sesame-topped, bakery-style loaves right at home. For the richest flavor, we recommend using a high-quality Edremit Extra Virgin Olive Oil in the dough — the region's cold-pressed, early harvest extra virgin olive oils are known for their smooth, fruity finish, and that quality really comes through in the crumb.
What Is German Bread?
German bread (Brötchen-style rolls) is a classic yeasted bread, typically topped with sesame seeds. Shaped into small ellipses or mini loaves, it gets its signature look from a deep slash cut down the center before baking. The result is a bread with a crispy crust and a light, airy crumb.
Recipe Overview
- Prep Time: 30 minutes
- Rising Time: About 2 hours
- Bake Time: 25-30 minutes
- Servings: 4-6 (makes 3-4 loaves)
- Difficulty: Intermediate
Ingredients
Here's everything you need for this homemade German bread recipe:
- 4 cups all-purpose flour
- 1½ cups lukewarm water
- 1 packet active dry yeast
- 1 sugar cube
- 1 teaspoon salt
- 2 tablespoons Edremit Extra Virgin Olive Oil (cold-pressed)
- 1 egg
- 1 egg yolk, for brushing
- Sesame seeds, for topping
How to Make German Bread (Step-by-Step)
1. Activate the Yeast
Dissolve the dry yeast and sugar cube in the lukewarm water. If the mixture foams up after a few minutes, your yeast is active and ready to use.
2. Knead the Dough
Add the flour to a large bowl and make a well in the center. Sprinkle the salt around the edges. Pour the yeast mixture into the well. As you start kneading, add the Edremit Extra Virgin Olive Oil and egg. Knead thoroughly until you get a smooth, elastic dough.
3. First Rise
Cover the dough with a damp cloth and let it rise for at least 1 hour.
4. Knead Again, Twice
Once risen, knead the dough two more times, 30 minutes apart. This step gives the bread a lighter, more open crumb.
5. Final Rest
After the last kneading, cover the dough again and let it rest for 30 minutes.
6. Shape the Loaves
Tear off small, tangerine-sized pieces of dough. Shape each piece into an oval. Using a knife, cut a deep slash down the center and deepen the line with your finger. Let the shaped loaves rest for another 15 minutes.
7. Preheat the Oven
Preheat your oven to 240°C (465°F). Fill an oven-safe glass dish with hot water and place it on the bottom rack of the oven — this steam helps the crust turn out crispy.
8. Start Baking
Place the shaped loaves in the oven. They'll puff up a bit more as the oven heats.
9. Brush with Egg Yolk and Sesame
Once the tops start to form a crust, take the loaves out. Brush them with egg yolk and sprinkle with sesame seeds.
10. Finish Baking
Return the loaves to the oven and bake until golden brown on top.
Why the Right Olive Oil Makes a Difference
Olive oil does more than add moisture to this dough — it shapes the flavor and quality of the final loaf. A cold-pressed Extra Virgin Olive Oil retains more of its natural aroma and antioxidants than oils extracted using heat, since cold-pressing keeps the temperature low throughout extraction. Early harvest extra virgin olive oils, pressed from olives picked before they fully ripen, tend to have a bolder, slightly peppery character and lower acidity — qualities that Edremit, one of Turkey's most respected olive oil-producing regions, is particularly known for. Using an Edremit Extra Virgin Olive Oil in this recipe gives the bread a subtle richness that a neutral, refined oil simply can't match.
Tips for the Best German Bread
- Choose a quality oil: A cold-pressed, early harvest Extra Virgin Olive Oil — Edremit Extra Virgin Olive Oil is an excellent choice — noticeably improves both flavor and texture.
- Check your yeast: If the water-and-yeast mixture doesn't foam, your yeast may be dead — swap in a fresh packet.
- Don't use hot water: Water that's too hot will kill the yeast; it should feel warm, not hot, to the touch.
- Steam matters: The pan of hot water in the oven is key to getting that crispy, bakery-style crust — don't skip it.
- Respect the rise times: Rushing the rising stages will affect the bread's texture, so be patient.
- Freezer-friendly: Once cooled, these loaves freeze well in a sealed bag — just reheat in the oven when you're ready to eat.
Frequently Asked Questions
Why does German bread have such a distinctive crust? The steam from the hot water pan in the oven keeps the outside of the bread crisp while the inside stays soft.
Can I use fresh yeast instead of dry yeast? Yes — use about three times the amount of fresh yeast in place of dry yeast.
Why didn't my dough rise? Water that's too hot, expired yeast, or a cold environment can all prevent the dough from rising properly.
Does the type of olive oil really matter in bread? Yes. A cold-pressed, early harvest Extra Virgin Olive Oil, like those from Edremit, has a fresher, more pronounced flavor than a refined or blended oil, and that difference comes through in the finished bread.
Can I skip the sesame seeds? Yes, sesame seeds are just a topping — you can swap them for poppy seeds, nigella seeds, or leave the loaves plain.
Final Thoughts
With this German bread recipe, baking bakery-quality bread at home — crispy crust, soft crumb — is easier than it looks. Using a high-quality Edremit Extra Virgin Olive Oil is a small swap that makes a real difference in the finished loaf. Follow the steps in order and you'll end up with bread that tastes and looks like it came from a proper bakery. Enjoy!