Krustenbrot (Crusty Bread) Recipe

Crackly on the outside, airy on the inside – Krustenbrot, or German Crusty Bread, is a bakery staple across Germany and a dream loaf for crust lovers. Its bold, caramelized exterior seals in flavor and moisture, making every slice a perfect blend of crunch and chew.

Krustenbrot is often enjoyed with savory spreads, hearty meats, or a simple dab of butter. Whether you’re baking for a festive table or everyday sandwiches, this rustic bread delivers old-world flavor with artisan flair.

The Origins of Krustenbrot

Krustenbrot gets its name from the word Kruste, meaning crust. This bread is famous for its bold baking style—high heat, steam, and scoring techniques that encourage a crackly shell and open crumb.

While not limited to one region, Krustenbrot is particularly popular in southern Germany. It’s commonly made with a blend of wheat and rye, and its high hydration dough and long fermentation give it depth of flavor and excellent shelf life.

Explore other artisan bakes like Dinkelbrot – Spelt Bread and Bauernbrot – Farmer’s Bread for more hearty inspiration.

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

Ingredients for Authentic Krustenbrot

• 350 g (2¾ cups) bread flour
• 150 g (1¼ cups) rye flour
• 1 packet (7 g) dry active yeast (or 100 g sourdough starter)
• 10 g (2 tsp) salt
• 1 tbsp malt syrup or honey
• 350–400 ml (1½ cups) warm water
• 1 tbsp vinegar (optional, for tang and preservation)

Optional tools: Dutch oven or baking stone, proofing basket, sharp blade for scoring

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

Step 1: Mix water, yeast, and malt syrup. Let rest 10 minutes until foamy.

Step 2: In a separate bowl, combine bread flour, rye flour, and salt. Add yeast mixture and vinegar. Knead until elastic and smooth, 10–12 minutes.

Step 3: Cover and let rise in a warm spot for 1.5–2 hours.

Step 4: Shape into a round or oval loaf. Place seam-side down into a floured proofing basket. Let rise again 45–60 minutes.

Step 5: Preheat oven to 240°C (465°F) with a Dutch oven inside or baking stone and an empty tray for steam.

Step 6: Turn dough onto parchment, score the top, and transfer to the oven. Add hot water to steam tray and close the door quickly.

Step 7: Bake for 15 minutes at 240°C, then reduce to 210°C (410°F) and bake another 25–30 minutes until deep brown and crusty.

Step 8: Cool fully on a rack before slicing.

Tips:

• Bake with steam for a dramatic, crunchy crust.
• For extra chew, let the dough ferment overnight in the fridge.
• Use a sharp razor or lame to score the loaf deeply.

Serving Suggestions & Variations

How to Serve Krustenbrot

Best served fresh with unsalted butter, liverwurst, or cheese. Use thick slices for open-faced sandwiches or dip into soups like lentil or goulash.

Toast it and top with creamy spreads, poached eggs, or avocado for a modern twist.

Variations & Regional Twists

• Seeded Crust: Roll the loaf in sesame or poppy seeds before baking.
• Beer-infused: Substitute some of the water with dark German beer for added depth.
• Herbed Crust: Add chopped rosemary or thyme to the dough.

Hungry for more rustic breads? Try Roggenbrot – Rye Bread or Kartoffelbrot – Potato Bread for other hearty loaves.

Krustenbrot is a bread for all seasons—rugged, flavorful, and irresistibly crunchy. Mastering this classic is a joy for every home baker, and once you taste it, it just might become your daily favorite.

Looking to expand your baking collection? Visit our German Bread Recipes page for more crusty, hearty, and time-tested favorites straight from German kitchens.