Kommissbrot is a classic German bread and a staple in many households. If you\u2019ve ever struggled with dense, flat, or flavorless Kommissbrot, you\u2019re not alone. Here\u2019s a recipe for an authentic, delicious Kommissbrot that will impress your family and friends. I\u2019ll help you achieve a crusty, flavorful loaf, so don\u2019t fret! Let\u2019s learn how to make Kommissbrot.<\/p>\n
![\"How](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/04\/Kommissbrot-840x473.jpg\" "\\"How")
<\/figure>\n<\/div>\nTable of Contents<\/h2>\nWhat is Kommissbrot? <\/h2>\n
Kommissbrot, also known as \u201cSoldier\u2019s Bread\u201d or \u201cCommissary Bread,\u201d is a traditional German rye bread. It was created as a long-lasting, nutrient-dense bread for soldiers, but Kommissbrot has become a beloved staple in German cuisine.<\/p>\n
This rustic bread is characterized by its dense, chewy texture, deep brown color, and distinctive, slightly sour flavor imparted by the rye flour and sourdough starter used in its preparation. The simplicity of its ingredients \u2013 rye flour, water, salt, and sourdough starter \u2013 belies the complexity of its taste and the time-honored techniques required to make it.<\/p>\n
Kommissbrot\u2019s hardy nature and long shelf life make it a versatile choice for a variety of toppings and accompaniments. It\u2019s a must-try!<\/p>\n
Ingredients<\/h2>\n\n- 500 grams rye flour<\/li>\n
- 150 grams mature sourdough starter<\/li>\n
- 350 milliliters lukewarm water<\/li>\n
- 10 grams salt<\/li>\n<\/ul>\n
If you can\u2019t find rye flour, a mixture of 250 grams whole wheat flour and 250 grams all-purpose flour can work in a pinch, but the taste and texture will be slightly different.<\/p>\n
Your starter should be bubbly and doubled in size. If you don\u2019t have a starter, you can create one by mixing equal parts of rye flour and water and letting it ferment for a few days.<\/p>\n
The water should be neither too hot nor too cold, as extreme temperatures can affect the activity of the sourdough starter.<\/p>\n
Sea salt or kosher salt works best, but regular table salt will do in a pinch.<\/p>\n
Kitchen Tools<\/h3>\n\n- A large mixing bowl is necessary to combine your ingredients, but any clean bowl or even a stockpot can work. <\/li>\n
- An oven is, but if you haven\u2019t got one, a Dutch oven<\/a> or cast-iron skillet on the stovetop can be used . <\/li>\n
- Traditionally, Kommissbrot is baked in a rectangular bread pan, but a regular loaf pan or a shaped round on a baking sheet will do.<\/li>\n<\/ul>\n\n\n\n\t\t\t\t\t\t <\/p>\n
\t\t\t \t\t\t\t\t \t\t\t![\"Amazon](\"https:\/\/m.media-amazon.com\/images\/I\/314J+-G6Z1L._SL500_.jpg\" "\\"How")
<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/span><\/p><\/div>\n
Prices pulled from the Amazon Product Advertising API on: <\/p>\nProduct prices and availability are accurate as of the date\/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
Preparation<\/h2>\nFeeding Your Starter<\/h3>\n
Ensure your sourdough starter is active and ready to go. Feed your starter with equal parts of rye flour and water, and let it sit at room temperature for 8-12 hours, or until it has doubled in size and is full of bubbles. A well-fed starter will have a slightly sour, fermented smell and will be the key to creating a flavorful Kommissbrot.<\/p>\n
Timing is Everything<\/h3>\n
It\u2019s best to feed your starter the night before you plan to bake, so it\u2019s at its peak activity when you\u2019re ready to mix your dough. If you\u2019re not quite ready to bake, you can store your starter in the fridge for up to a week, but be sure to feed it and let it come to room temperature before using it in your recipe.<\/p>\n
Maintaining Your Starter<\/h3>\n
To keep your sourdough starter healthy and active, feed it regularly, even when you\u2019re not baking. If you\u2019re a frequent baker, you can keep your starter at room temperature and feed it daily. If you bake less often, storing your starter in the fridge and feeding it weekly will suffice.<\/p>\n
Mixing<\/h2>\n
In a large bowl, mix the rye flour and salt until they are evenly mixed. Make a small hole in the middle of the flour mixture and pour in the water and sourdough starter. Use a wooden spoon or your hands to slowly mix the flour into the water and starter until a rough dough forms.<\/p>\n
Kneading the Dough<\/h3>\n
Once your dough is mixed, put it on a lightly floured surface and start kneading. Rye dough doesn\u2019t need to be kneaded as much as other bread doughs. Knead for about 5-8 minutes until the dough is smooth and only slightly sticky. If the dough is too sticky, add a little more flour to your work surface. If it\u2019s too dry, wet your hands a bit and keep kneading.<\/p>\n
Getting the Right Consistency<\/h3>\n
The dough should be firm and a little bit sticky, but not so wet that it\u2019s hard to shape. As you knead, pay attention to how the dough feels in your hands. It should be a little hard to knead but still easy to shape. If you\u2019re not sure, pinch off a small piece of dough and roll it between your fingers \u2013 it should form a smooth ball without sticking too much to your skin.<\/p>\n
Shaping and Second Fermentation<\/h2>\nDividing and Shaping the Dough<\/h3>\n
After the dough is properly kneaded, lightly flour your work surface and turn the dough out onto it. Divide the dough into two equal parts using a bench scraper or knife. Take each part and shape it into a tight, oval loaf by folding the dough over itself several times and tucking the edges under to create a smooth, rounded top. <\/p>\n
The goal is to create a taut surface on the dough, which will help it rise properly and form a crispy crust during baking.<\/p>\n
Proofing the Shaped Loaves<\/h3>\n
Once shaped, place your loaves in proofing baskets<\/a><\/strong> or bowls lined with clean, floured kitchen towels. The baskets will help the dough maintain its shape during the second rise. If you don\u2019t have proofing baskets, you can use a bowl lined with a floured towel or simply place the loaves on a baking sheet lined with parchment paper.<\/p>\nCover the loaves with a damp towel or plastic wrap and let them rise in a warm spot for another 1-2 hours, or until they have nearly doubled in size. This second fermentation is important!<\/p>\n
Testing for Readiness<\/h3>\n
To determine if your loaves are ready for baking, gently poke one with your finger. If the dough slowly springs back, leaving a small indentation, it\u2019s ready to bake. If it springs back quickly, it needs more proofing time. If the dough collapses under your touch, it\u2019s overproofed, but it will still be tasty.<\/p>\n
Baking<\/h2>\nPreheating the Oven<\/h3>\n
Before you start baking, preheat your oven to 450\u00b0F (230\u00b0C). If you have a baking stone, place it in the oven during preheating. A hot stone will help create a crispy crust on your Kommissbrot. If you don\u2019t have a stone, a baking sheet will work just fine.<\/p>\n
Preparing the Loaves for Baking<\/h3>\n
Once your oven is hot and your loaves are fully proofed, it\u2019s time to get them ready for baking. Gently turn the loaves out onto a peel or the back of a baking sheet dusted with cornmeal or flour. This will prevent the bread from sticking.<\/p>\n
Baking the Kommissbrot<\/h3>\n
Carefully slide the loaves onto the preheated baking stone or sheet in the oven. If you want to create steam, which helps develop a crispy crust, you can place a metal pan on the bottom rack of the oven and pour in a cup of hot water right before closing the oven door.<\/p>\n
Bake the loaves for about 35-45 minutes. The exact time will depend on your oven and the size of your loaves. The bread is done when it has a deep golden-brown color and sounds hollow when tapped on the bottom.<\/p>\n
Cooling and Slicing<\/h3>\n
Once baked, transfer your Kommissbrot loaves to a wire rack to cool completely before slicing. This cooling time allows the crumb structure to set, making the bread easier to slice.<\/p>\n
When your Kommissbrot is cooled, slice it with a sharp, serrated knife and enjoy the fruits of your labor!<\/p>\n
\n![\"How](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/04\/Kommissbrot-5-840x473.jpg\" "\\"How")
<\/figure>\n<\/div>\nServing and Storage<\/h2>\nServing Suggestions<\/h3>\n
Kommissbrot is a versatile bread \u2013 it pairs well with both sweet and savory toppings. For a traditional German experience, serve it with butter and thinly sliced cured meats like salami or ham. It\u2019s also delicious with strong cheeses like aged cheddar or Gouda. For a sweet twist, try it with honey, jam, or Nutella. Kommissbrot\u2019s robust flavor stands up well to hearty soups and stews too.<\/p>\n
Keeping Your Bread Fresh<\/h3>\n
Store it in a cool, dry place wrapped in a clean kitchen towel or wax paper for up to 3 days. For longer storage, slice the loaf and freeze it in a sealed plastic bag for up to 3 months. When you\u2019re ready to eat, just pop a slice straight from the freezer into the toaster. The dense texture of Kommissbrot means it stays fresh longer than other breads.<\/p>\n
Reviving Stale Bread<\/h3>\n
If your loaf does get a bit stale, don\u2019t toss it! Kommissbrot makes killer croutons, breadcrumbs, and panzanella<\/a>. <\/p>\nTo revive a whole loaf, run it quickly under the faucet to wet the outside, then pop it in a 350\u00b0F oven for 5-10 minutes until the crust is crisp again. The steam from the wet crust will refresh the inside too.<\/p>\n\n\n
If you can\u2019t find rye flour, a mixture of 250 grams whole wheat flour and 250 grams all-purpose flour can work in a pinch, but the taste and texture will be slightly different.<\/p>\n
Your starter should be bubbly and doubled in size. If you don\u2019t have a starter, you can create one by mixing equal parts of rye flour and water and letting it ferment for a few days.<\/p>\n
The water should be neither too hot nor too cold, as extreme temperatures can affect the activity of the sourdough starter.<\/p>\n
Sea salt or kosher salt works best, but regular table salt will do in a pinch.<\/p>\n
Kitchen Tools<\/h3>\n\n- A large mixing bowl is necessary to combine your ingredients, but any clean bowl or even a stockpot can work. <\/li>\n
- An oven is, but if you haven\u2019t got one, a Dutch oven<\/a> or cast-iron skillet on the stovetop can be used . <\/li>\n
- Traditionally, Kommissbrot is baked in a rectangular bread pan, but a regular loaf pan or a shaped round on a baking sheet will do.<\/li>\n<\/ul>\n\n\n\n\t\t\t\t\t\t <\/p>\n
\t\t\t \t\t\t\t\t \t\t\t<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/span><\/p><\/div>\n
Prices pulled from the Amazon Product Advertising API on: <\/p>\nProduct prices and availability are accurate as of the date\/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
Preparation<\/h2>\nFeeding Your Starter<\/h3>\n
Ensure your sourdough starter is active and ready to go. Feed your starter with equal parts of rye flour and water, and let it sit at room temperature for 8-12 hours, or until it has doubled in size and is full of bubbles. A well-fed starter will have a slightly sour, fermented smell and will be the key to creating a flavorful Kommissbrot.<\/p>\n
Timing is Everything<\/h3>\n
It\u2019s best to feed your starter the night before you plan to bake, so it\u2019s at its peak activity when you\u2019re ready to mix your dough. If you\u2019re not quite ready to bake, you can store your starter in the fridge for up to a week, but be sure to feed it and let it come to room temperature before using it in your recipe.<\/p>\n
Maintaining Your Starter<\/h3>\n
To keep your sourdough starter healthy and active, feed it regularly, even when you\u2019re not baking. If you\u2019re a frequent baker, you can keep your starter at room temperature and feed it daily. If you bake less often, storing your starter in the fridge and feeding it weekly will suffice.<\/p>\n
Mixing<\/h2>\n
In a large bowl, mix the rye flour and salt until they are evenly mixed. Make a small hole in the middle of the flour mixture and pour in the water and sourdough starter. Use a wooden spoon or your hands to slowly mix the flour into the water and starter until a rough dough forms.<\/p>\n
Kneading the Dough<\/h3>\n
Once your dough is mixed, put it on a lightly floured surface and start kneading. Rye dough doesn\u2019t need to be kneaded as much as other bread doughs. Knead for about 5-8 minutes until the dough is smooth and only slightly sticky. If the dough is too sticky, add a little more flour to your work surface. If it\u2019s too dry, wet your hands a bit and keep kneading.<\/p>\n
Getting the Right Consistency<\/h3>\n
The dough should be firm and a little bit sticky, but not so wet that it\u2019s hard to shape. As you knead, pay attention to how the dough feels in your hands. It should be a little hard to knead but still easy to shape. If you\u2019re not sure, pinch off a small piece of dough and roll it between your fingers \u2013 it should form a smooth ball without sticking too much to your skin.<\/p>\n
Shaping and Second Fermentation<\/h2>\nDividing and Shaping the Dough<\/h3>\n
After the dough is properly kneaded, lightly flour your work surface and turn the dough out onto it. Divide the dough into two equal parts using a bench scraper or knife. Take each part and shape it into a tight, oval loaf by folding the dough over itself several times and tucking the edges under to create a smooth, rounded top. <\/p>\n
The goal is to create a taut surface on the dough, which will help it rise properly and form a crispy crust during baking.<\/p>\n
Proofing the Shaped Loaves<\/h3>\n
Once shaped, place your loaves in proofing baskets<\/a><\/strong> or bowls lined with clean, floured kitchen towels. The baskets will help the dough maintain its shape during the second rise. If you don\u2019t have proofing baskets, you can use a bowl lined with a floured towel or simply place the loaves on a baking sheet lined with parchment paper.<\/p>\nCover the loaves with a damp towel or plastic wrap and let them rise in a warm spot for another 1-2 hours, or until they have nearly doubled in size. This second fermentation is important!<\/p>\n
Testing for Readiness<\/h3>\n
To determine if your loaves are ready for baking, gently poke one with your finger. If the dough slowly springs back, leaving a small indentation, it\u2019s ready to bake. If it springs back quickly, it needs more proofing time. If the dough collapses under your touch, it\u2019s overproofed, but it will still be tasty.<\/p>\n
Baking<\/h2>\nPreheating the Oven<\/h3>\n
Before you start baking, preheat your oven to 450\u00b0F (230\u00b0C). If you have a baking stone, place it in the oven during preheating. A hot stone will help create a crispy crust on your Kommissbrot. If you don\u2019t have a stone, a baking sheet will work just fine.<\/p>\n
Preparing the Loaves for Baking<\/h3>\n
Once your oven is hot and your loaves are fully proofed, it\u2019s time to get them ready for baking. Gently turn the loaves out onto a peel or the back of a baking sheet dusted with cornmeal or flour. This will prevent the bread from sticking.<\/p>\n
Baking the Kommissbrot<\/h3>\n
Carefully slide the loaves onto the preheated baking stone or sheet in the oven. If you want to create steam, which helps develop a crispy crust, you can place a metal pan on the bottom rack of the oven and pour in a cup of hot water right before closing the oven door.<\/p>\n
Bake the loaves for about 35-45 minutes. The exact time will depend on your oven and the size of your loaves. The bread is done when it has a deep golden-brown color and sounds hollow when tapped on the bottom.<\/p>\n
Cooling and Slicing<\/h3>\n
Once baked, transfer your Kommissbrot loaves to a wire rack to cool completely before slicing. This cooling time allows the crumb structure to set, making the bread easier to slice.<\/p>\n
When your Kommissbrot is cooled, slice it with a sharp, serrated knife and enjoy the fruits of your labor!<\/p>\n
\n<\/figure>\n<\/div>\nServing and Storage<\/h2>\nServing Suggestions<\/h3>\n
Kommissbrot is a versatile bread \u2013 it pairs well with both sweet and savory toppings. For a traditional German experience, serve it with butter and thinly sliced cured meats like salami or ham. It\u2019s also delicious with strong cheeses like aged cheddar or Gouda. For a sweet twist, try it with honey, jam, or Nutella. Kommissbrot\u2019s robust flavor stands up well to hearty soups and stews too.<\/p>\n
Keeping Your Bread Fresh<\/h3>\n
Store it in a cool, dry place wrapped in a clean kitchen towel or wax paper for up to 3 days. For longer storage, slice the loaf and freeze it in a sealed plastic bag for up to 3 months. When you\u2019re ready to eat, just pop a slice straight from the freezer into the toaster. The dense texture of Kommissbrot means it stays fresh longer than other breads.<\/p>\n
Reviving Stale Bread<\/h3>\n
If your loaf does get a bit stale, don\u2019t toss it! Kommissbrot makes killer croutons, breadcrumbs, and panzanella<\/a>. <\/p>\nTo revive a whole loaf, run it quickly under the faucet to wet the outside, then pop it in a 350\u00b0F oven for 5-10 minutes until the crust is crisp again. The steam from the wet crust will refresh the inside too.<\/p>\n\n\n
\t\t\t \t\t\t\t\t \t\t\t \t\t\t\t\t\t\t\t<\/span><\/p><\/div>\n Prices pulled from the Amazon Product Advertising API on: <\/p>\n Product prices and availability are accurate as of the date\/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Ensure your sourdough starter is active and ready to go. Feed your starter with equal parts of rye flour and water, and let it sit at room temperature for 8-12 hours, or until it has doubled in size and is full of bubbles. A well-fed starter will have a slightly sour, fermented smell and will be the key to creating a flavorful Kommissbrot.<\/p>\n It\u2019s best to feed your starter the night before you plan to bake, so it\u2019s at its peak activity when you\u2019re ready to mix your dough. If you\u2019re not quite ready to bake, you can store your starter in the fridge for up to a week, but be sure to feed it and let it come to room temperature before using it in your recipe.<\/p>\n To keep your sourdough starter healthy and active, feed it regularly, even when you\u2019re not baking. If you\u2019re a frequent baker, you can keep your starter at room temperature and feed it daily. If you bake less often, storing your starter in the fridge and feeding it weekly will suffice.<\/p>\n In a large bowl, mix the rye flour and salt until they are evenly mixed. Make a small hole in the middle of the flour mixture and pour in the water and sourdough starter. Use a wooden spoon or your hands to slowly mix the flour into the water and starter until a rough dough forms.<\/p>\n Once your dough is mixed, put it on a lightly floured surface and start kneading. Rye dough doesn\u2019t need to be kneaded as much as other bread doughs. Knead for about 5-8 minutes until the dough is smooth and only slightly sticky. If the dough is too sticky, add a little more flour to your work surface. If it\u2019s too dry, wet your hands a bit and keep kneading.<\/p>\n The dough should be firm and a little bit sticky, but not so wet that it\u2019s hard to shape. As you knead, pay attention to how the dough feels in your hands. It should be a little hard to knead but still easy to shape. If you\u2019re not sure, pinch off a small piece of dough and roll it between your fingers \u2013 it should form a smooth ball without sticking too much to your skin.<\/p>\n After the dough is properly kneaded, lightly flour your work surface and turn the dough out onto it. Divide the dough into two equal parts using a bench scraper or knife. Take each part and shape it into a tight, oval loaf by folding the dough over itself several times and tucking the edges under to create a smooth, rounded top. <\/p>\n The goal is to create a taut surface on the dough, which will help it rise properly and form a crispy crust during baking.<\/p>\n Once shaped, place your loaves in proofing baskets<\/a><\/strong> or bowls lined with clean, floured kitchen towels. The baskets will help the dough maintain its shape during the second rise. If you don\u2019t have proofing baskets, you can use a bowl lined with a floured towel or simply place the loaves on a baking sheet lined with parchment paper.<\/p>\n Cover the loaves with a damp towel or plastic wrap and let them rise in a warm spot for another 1-2 hours, or until they have nearly doubled in size. This second fermentation is important!<\/p>\n To determine if your loaves are ready for baking, gently poke one with your finger. If the dough slowly springs back, leaving a small indentation, it\u2019s ready to bake. If it springs back quickly, it needs more proofing time. If the dough collapses under your touch, it\u2019s overproofed, but it will still be tasty.<\/p>\n Before you start baking, preheat your oven to 450\u00b0F (230\u00b0C). If you have a baking stone, place it in the oven during preheating. A hot stone will help create a crispy crust on your Kommissbrot. If you don\u2019t have a stone, a baking sheet will work just fine.<\/p>\n Once your oven is hot and your loaves are fully proofed, it\u2019s time to get them ready for baking. Gently turn the loaves out onto a peel or the back of a baking sheet dusted with cornmeal or flour. This will prevent the bread from sticking.<\/p>\n Carefully slide the loaves onto the preheated baking stone or sheet in the oven. If you want to create steam, which helps develop a crispy crust, you can place a metal pan on the bottom rack of the oven and pour in a cup of hot water right before closing the oven door.<\/p>\n Bake the loaves for about 35-45 minutes. The exact time will depend on your oven and the size of your loaves. The bread is done when it has a deep golden-brown color and sounds hollow when tapped on the bottom.<\/p>\n Once baked, transfer your Kommissbrot loaves to a wire rack to cool completely before slicing. This cooling time allows the crumb structure to set, making the bread easier to slice.<\/p>\n When your Kommissbrot is cooled, slice it with a sharp, serrated knife and enjoy the fruits of your labor!<\/p>\n Kommissbrot is a versatile bread \u2013 it pairs well with both sweet and savory toppings. For a traditional German experience, serve it with butter and thinly sliced cured meats like salami or ham. It\u2019s also delicious with strong cheeses like aged cheddar or Gouda. For a sweet twist, try it with honey, jam, or Nutella. Kommissbrot\u2019s robust flavor stands up well to hearty soups and stews too.<\/p>\n Store it in a cool, dry place wrapped in a clean kitchen towel or wax paper for up to 3 days. For longer storage, slice the loaf and freeze it in a sealed plastic bag for up to 3 months. When you\u2019re ready to eat, just pop a slice straight from the freezer into the toaster. The dense texture of Kommissbrot means it stays fresh longer than other breads.<\/p>\n If your loaf does get a bit stale, don\u2019t toss it! Kommissbrot makes killer croutons, breadcrumbs, and panzanella<\/a>. <\/p>\n To revive a whole loaf, run it quickly under the faucet to wet the outside, then pop it in a 350\u00b0F oven for 5-10 minutes until the crust is crisp again. The steam from the wet crust will refresh the inside too.<\/p>\n \n<\/a><\/p>\nPreparation<\/h2>\n
Feeding Your Starter<\/h3>\n
Timing is Everything<\/h3>\n
Maintaining Your Starter<\/h3>\n
Mixing<\/h2>\n
Kneading the Dough<\/h3>\n
Getting the Right Consistency<\/h3>\n
Shaping and Second Fermentation<\/h2>\n
Dividing and Shaping the Dough<\/h3>\n
Proofing the Shaped Loaves<\/h3>\n
Testing for Readiness<\/h3>\n
Baking<\/h2>\n
Preheating the Oven<\/h3>\n
Preparing the Loaves for Baking<\/h3>\n
Baking the Kommissbrot<\/h3>\n
Cooling and Slicing<\/h3>\n
<\/figure>\n<\/div>\nServing and Storage<\/h2>\n
Serving Suggestions<\/h3>\n
Keeping Your Bread Fresh<\/h3>\n
Reviving Stale Bread<\/h3>\n