Dark, dense, and rich with a hint of sweetness, Malzbrot – or German Malt Bread – is a flavorful loaf beloved for its unique depth and chewy texture. Whether enjoyed with butter and jam or served alongside cheeses and savory spreads, this bread stands out for its warm, malty character and beautiful color.
Traditionally made with malt extract and rye flour, Malzbrot brings a comforting balance of sweet and hearty flavors to the table.
The Origins of Malzbrot
Malzbrot has its roots in the bakeries of northern and central Germany, where rye and malt were more common than refined wheat flours. Brewers and bakers often worked closely together, and malted grains made their way into everyday baking.
Today, Malzbrot remains a staple in many German bakeries, particularly in regions with strong brewing cultures. It’s popular during colder months and is often paired with rustic meals or simply enjoyed with a generous layer of butter.
Explore more rye-rich loaves like Roggenbrot – Rye Bread or Schwarzbrot – Black Bread.
Ingredients & Preparation (Step-by-Step Recipe Guide)
Ingredients for Authentic Malzbrot Recipe
- 300 g (2½ cups) rye flour
- 200 g (1⅔ cups) bread flour or all-purpose flour
- 1 packet (7 g) dry yeast
- 10 g (2 tsp) salt
- 1 tsp sugar or honey
- 2 tbsp malt extract or molasses
- 350–375 ml (1½ cups) lukewarm water
- 1 tbsp sunflower oil or melted butter
- Optional: sunflower seeds, oats, or caraway for topping
Optional tools: Loaf pan, parchment paper, pastry brush, mixing bowl
How to Make Malzbrot (Step-by-Step Instructions)
Step 1: In a bowl, dissolve yeast, sugar, and malt extract in lukewarm water. Let sit for 10 minutes.
Step 2: In a large mixing bowl, combine flours and salt. Add yeast mixture and oil. Mix until a sticky dough forms.
Step 3: Knead for 8–10 minutes until smooth. The dough will be slightly tacky.
Step 4: Cover and let rise for 1–1.5 hours in a warm spot.
Step 5: Shape into a loaf and place into a greased or parchment-lined loaf pan.
Step 6: Let rise again for 30–45 minutes while preheating oven to 220°C (430°F).
Step 7: Bake for 40–45 minutes. Cover with foil halfway through if needed. Cool completely before slicing.
Tips:
- Use dark malt extract for deeper color and flavor.
- For a glossy finish, brush the top with water before and after baking.
- Add chopped nuts or seeds for crunch.
Serving Suggestions & Variations
How to Serve Malzbrot
Serve with soft cheese, butter, or cold cuts. Great for breakfast or Abendbrot. Also delicious toasted with honey or fruit preserves.
Variations & Regional Twists
- Fruit-studded: Add raisins, chopped dates, or figs.
- Seeded top: Sprinkle with oats or sunflower seeds before baking.
- Mini loaves: Divide the dough into smaller pans or rounds for individual portions.
Also try Bierbrot – Beer Bread or Fastenbrot – Fasting Bread for other bold-flavored breads.
Malzbrot brings together the richness of rye, the sweetness of malt, and the heartiness of traditional German baking. It’s a rustic loaf that’s both versatile and deeply satisfying, whether on a festive board or your everyday table.
Discover more classic loaves and traditional favorites on our German Bread Recipes page – your guide to rustic, regional, and everyday German baking.
