German Kastenweissbrot (White Loaf Bread)

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“I translated this recipe from "Brot Backen," a German language cookbook I acquired while living in Germany. I used to buy this bread weekly from the bakery in our town and had to track down a recipe for it. I will update the measurements for American kitchens once I have tried this. At the bakery they had little bottles of water that they would spray onto the raw dough before baking to make the tops crispy.”
3hrs 40mins
1 loaf

Ingredients Nutrition


  1. Measure out the milk and add yeast and sugar; set aside for about 10 minutes or until frothy (if it doesn't get frothy, start over- your yeast is dead or your milk was too hot and killed the yeast).
  2. Mix together the yeast mixture with salt, eggs and egg yolk, creme fraiche.
  3. Combine the flour and the wet mixture until a dough forms (you may need a little extra flour depending upon the humidity that day).
  4. Knead on a floured board, adding extra flour if needed to keep from being too sticky, until a smooth ball forms.
  5. Place in a greased bowl, flip over once, and cover with either a damp clean towel or plastic wrap that has first been srayed with nonstick spray.
  6. Let rise until doubled in bulk- approx 1 or 1 1/2 hours.
  7. Punch down and knead again on a floured surface.
  8. Grease a 30cm long loaf pan well and sprinkle with dry breadcrumbs.
  9. Set dough into the pan and even out the top.
  10. Cover as before and let rise another hour.
  11. Heat oven to 175 C.
  12. Remove cover and using a sharp knife, make slashes in the dough every 1 cm.
  13. Spritz with a bit of water (this will make the crust crisp up).
  14. Bake on the second rack of your oven for about 40 minutes.

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