Growing up in my native Germany, I was fortunate to have a grandmother who was an incredible cook and baker. But the one thing she never baked? Bread. Because in Germany you can find an incredible variety of delicious, hot-from-the-oven artisan breads at practically every street corner.
After missing good German bread for nearly 30 years in the United States, we finally figured out how to bake our own. It’s a recipe Grandma would have approved of – crusty on the outside, soft and chewy on the inside, and best served still warm from the oven.
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Storage and Baking InstructionsTo keep bread crusty after cutting, wrap in a kitchen towel. It will keep fresh for 1-2 days. If frozen, take out of freezer and remove bag on baking day, let thaw 2-3 hours, sprinkle or spray with water, and bake in 375 degree oven for 12-15 min until crusty.