Hearty, aromatic, and full of character, Berliner Landbrot – or Berlin Country Bread – is a traditional mixed-flour sourdough loaf beloved for its bold crust and slightly tangy flavor. Originating from the Brandenburg-Berlin region, this bread is as rustic as it is reliable.
Baked in a round or oval shape with a deeply browned crust, it’s perfect for sandwiches, stews, or simply enjoyed with a slice of cheese and a smear of butter.
The Origins of Berliner Landbrot
Berliner Landbrot has its roots in regional farmhouse baking. It’s typically made with a blend of rye and wheat flour, often using a natural sourdough starter, which gives it its signature taste and extended shelf life. In the past, it was baked in wood-fired ovens and served during the midday meal or with Abendbrot.
It remains a popular choice in Berlin bakeries and among home bakers who appreciate its authentic flavor and sturdy texture.
Love German rye blends? Explore [Roggenbrot – Rye Bread] and [Mischbrot – Mixed Flour Bread].
Ingredients & Preparation (Step-by-Step Recipe Guide)
Ingredients for Authentic Berliner Landbrot
- 300 g (2½ cups) rye flour
- 200 g (1⅔ cups) bread flour or all-purpose flour
- 1 packet (7 g) dry yeast or 150 g sourdough starter
- 10 g (2 tsp) salt
- 1 tsp sugar or malt syrup
- 350 ml (1½ cups) lukewarm water
- 1 tbsp vinegar (apple cider or white)
- 1 tsp caraway seeds (optional)
- Extra flour for dusting
Optional tools: Proofing basket, baking stone or Dutch oven, parchment paper
How to Make Berliner Landbrot (Step-by-Step Instructions)
Step 1: If using dry yeast, activate it with warm water and sugar. Let sit for 10 minutes until foamy.
Step 2: In a large bowl, mix flours, salt, and optional caraway seeds. Add the yeast mixture or sourdough starter, vinegar, and water. Stir into a sticky dough.
Step 3: Knead gently for 8–10 minutes. Rye dough won’t become elastic but should be smooth and well-combined.
Step 4: Shape into a round or oval loaf. Place into a floured proofing basket or bowl. Cover and let rise for 1.5–2 hours.
Step 5: Preheat oven to 240°C (465°F) with a baking stone or Dutch oven inside.
Step 6: Turn the dough out onto parchment, score the top, and bake with steam for the first 15 minutes. Then reduce heat to 200°C (390°F) and bake for another 30–35 minutes.
Step 7: Let cool on a wire rack for at least 1 hour before slicing.
Tips:
- For deeper flavor, let the dough ferment overnight in the fridge.
- Bake with steam for a crisp, dark crust.
- Add cracked rye for extra texture.
Serving Suggestions & Variations
How to Serve Berliner Landbrot
Great for savory open-faced sandwiches with cold cuts or smoked fish. Serve with pickles, strong cheese, or thick lentil soup.
Variations & Regional Twists
- Berlin-style: Use all sourdough starter and no yeast.
- Wholegrain: Increase rye flour for a darker loaf.
- Seed-crusted: Roll the loaf in poppy or sunflower seeds before baking.
For more hearty loaves, try Schwarzbrot – Black Bread or Fastenbrot – Fasting Bread.
Conclusion
Berliner Landbrot is a classic for a reason – bold in flavor, nourishing in texture, and beautifully rustic. It’s a celebration of German baking heritage you can enjoy any day of the week.
Discover more classic loaves and traditional favorites on our German Bread Recipes page – your guide to rustic, regional, and everyday German baking.
