Yes, I can provide you with a traditional German bread recipe. Here's a recipe for "Vollkornbrot," which is a hearty whole grain bread commonly enjoyed in Germany:
Ingredients:
- 500g whole grain rye flour
- 250g whole grain wheat flour
- 300ml lukewarm water
- 10g salt
- 20g fresh yeast or 7g dry yeast
- 1 tablespoon honey or molasses (optional)
Instructions:
In a large mixing bowl, combine the whole grain rye flour and whole grain wheat flour. Create a well in the center.
Dissolve the yeast in lukewarm water. If using dry yeast, follow the instructions on the package for activation. Pour the yeast mixture into the well in the flour.
Add the salt and honey/molasses (if desired) to the bowl. Mix all the ingredients together using a wooden spoon or your hands until a sticky dough forms.
Transfer the dough to a clean, floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic.
Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper. You can also use a bread loaf pan if desired.
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1-2 hours or until it doubles in size.
Preheat your oven to 220°C (425°F). If you have a baking stone, place it in the oven to preheat as well.
Once the dough has risen, score the top with a sharp knife to create a pattern or make a few diagonal slashes.
Bake the bread in the preheated oven for about 45-50 minutes or until the crust turns golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Vollkornbrot is typically enjoyed sliced and topped with butter, cheese, cold cuts, or other spreads. It has a dense texture and a rich, nutty flavor.