Fastenbrot (Fasting Bread) Recipe

Simple, rustic, and nourishing, Fastenbrot or German Fasting Bread is rooted in centuries-old monastic traditions. This dense, fiber-rich loaf was historically prepared during Lent and other fasting periods as a wholesome, satisfying bread that nourished without indulgence.

Crafted from whole grains, seeds, and minimal fat, Fastenbrot is still cherished today for its health benefits and robust flavor. It’s ideal for those seeking a wholesome alternative to refined breads.

The Origins of Fastenbrot

Fastenbrot has its origins in medieval monasteries where monks developed nutrient-dense recipes to sustain themselves during fasting seasons. Rich in fiber and slow-digesting ingredients, it provided energy while complying with dietary restrictions.

Today, it’s commonly found in organic bakeries and health food stores across Germany. Often made with spelt, rye, and flaxseeds, it’s celebrated not just for its ascetic past but also its modern nutritional value.

Enjoy other rustic loaves like Vollkornbrot – Whole Grain Bread and Dinkelbrot – Spelt Bread.

Ingredients & Preparation (Step-by-Step Recipe Guide)

Ingredients for Authentic Fastenbrot

• 250 g (2 cups) spelt flour
• 150 g (1¼ cups) rye flour
• 100 g (1 cup) rolled oats
• 50 g (½ cup) sunflower seeds
• 30 g (¼ cup) flaxseeds
• 30 g (¼ cup) sesame seeds
• 1 packet (7 g) dry yeast
• 10 g (2 tsp) salt
• 1 tsp honey or molasses (optional)
• 450–500 ml (2 cups) warm water
• 1 tbsp apple cider vinegar

Optional tools: Loaf pan, parchment paper, dough scraper, kitchen scale

How to Make Fastenbrot (Step-by-Step Instructions)

Step 1: In a bowl, mix warm water, yeast, and honey (if using). Let sit for 10 minutes until foamy.

Step 2: Combine all dry ingredients in a large bowl: flours, oats, seeds, and salt.

Step 3: Add yeast mixture and vinegar. Mix into a dense dough. No kneading is needed—just ensure it’s evenly mixed.

Step 4: Transfer to a greased or parchment-lined loaf pan. Smooth the top with a wet spatula.

Step 5: Cover and let rise for 60–75 minutes in a warm place.

Step 6: Preheat oven to 200°C (390°F). Bake for 50–60 minutes. Cover loosely with foil if needed to prevent over-browning.

Step 7: Cool completely on a wire rack. Slice once fully cooled for best texture.

Tips:

• This bread improves in flavor and texture a day after baking.
• Use whole flaxseeds or ground for different textures.
• Keeps well wrapped in a cloth or stored in a tin.

Serving Suggestions & Variations

How to Serve Fastenbrot

Excellent with nut butter, cheese, or spreads like hummus. Pair it with soups, stews, or fresh vegetables for a satisfying meal.

Variations & Regional Twists

• Herbed version: Add chopped fresh rosemary or thyme.
• Fruit-nut twist: Mix in dried cranberries or chopped walnuts.
• Gluten-light: Substitute with more spelt or use ancient grains like emmer.

Explore other nutritious loaves like Schwarzbrot – Black Bread or Mischbrot – Mixed Flour Bread.

Fastenbrot is a loaf with meaning—simple, nourishing, and packed with goodness. Whether you’re embracing tradition or just craving a fiber-rich slice, this bread delivers flavor with purpose.

Discover more classic loaves and traditional favorites on our German Bread Recipes page—your guide to rustic, regional, and everyday German baking.