Quick German Bread looks almost impossibly simple at first: warm water, yeast, flour, oil, and a little sugar. No eggs, no dairy, no kneading. Yet the loaf that comes from the oven is comforting and rustic—more like a family staple than a technical bake.
This loaf borrows from everyday German home baking, where bread is made regularly, eaten warm, and shared without fuss. It’s a sturdy, unfussy bread that stands up to soups, carries butter and jam well, and keeps its shape when sliced.
The trick is time, not effort. Instead of kneading, you let the dough rest. It begins sticky and loose, but as it rises the gluten develops on its own, producing a chewy interior with minimal handling. Allowing two rises may feel optional, but it’s what turns a basic yeast mixture into a loaf with good structure and flavor.
Jump to Recipe
Secret Tip:
Bake this bread very hot. A 450°F oven creates instant steam inside the loaf, producing a crisp, crackly crust and a tender, chewy center. For an even better crust, place a small oven-safe dish of water on the bottom rack while baking to generate extra steam.
Handle the dough gently before baking. Instead of punching it down hard, stir to release a little gas, fold and shape lightly. Overworking the dough tightens the crumb and reduces the airy texture you want.
The bread is delicious plain but accepts simple accompaniments: butter, honey, jam, or a dip into warm broth. It’s the kind of loaf that gets eaten quickly, often before anyone notices how much disappeared.
For beginners, this recipe is an excellent introduction to bread baking. For experienced bakers, it’s a reminder that good bread doesn’t require fancy ingredients or complicated techniques—just patience, heat, and trust in the process.
Quick German Bread Recipe (No Knead, Rustic & Easy)
4.0 from 8 votes
This quick German bread is crusty outside and chewy inside, made with simple pantry ingredients. No kneading required—ideal with butter, soup, or jam.
1
loaf
5
minutes
35
minutes
180
kcal
90
minutes
2
hours
10
minutes
Ingredients
-
1 ½ cups warm water (room temperature)
-
1 tablespoon granulated sugar
-
2 ¼ teaspoons active dry yeast
-
2 tablespoons vegetable oil (or sunflower oil)
-
4 cups all-purpose flour (plus more for dusting)
-
1 ½ teaspoons salt
Directions
- In a large bowl, stir warm water, sugar, and yeast. Let sit 5 minutes until foamy.
- Stir in oil, salt, and flour until a sticky dough forms. Cover and let rise 1 hour until doubled.
- Gently stir the dough to release air, cover, and rest 30 minutes. Shape into a loaf on a floured surface.
- Bake at 450°F for 35 minutes until golden and crusty. Cool slightly before slicing.
Notes
- No kneading required.
- The dough will be sticky—that’s correct.
- Best eaten warm with butter.