Soft, fluffy, and beautifully golden, Weißbrot – or German White Bread – is a classic loaf that brings a light texture and mild flavor to the table. It’s perfect for everything from sandwiches to breakfast spreads and even makes an excellent base for French toast or bread pudding.
Often shaped into loaves or braided rolls, this simple yet versatile bread is a favorite in German households and bakeries alike.
The Origins of Weißbrot
While rye and mixed-flour breads dominate much of traditional German baking, Weißbrot gained popularity in the 19th and 20th centuries with the rise of refined flours and industrial milling. It became especially favored for toast and children’s meals due to its mild taste and soft crumb.
Today, it’s commonly served at breakfast with butter and jam, or sliced for sandwiches at lunch.
Try other soft loaves like Quarkbrot – Quark Cheese Bread or Rosinenbrot – Raisin Bread.
Ingredients & Preparation (Step-by-Step Recipe Guide)
Ingredients for Authentic Weißbrot
- 500 g (4 cups) all-purpose flour or bread flour
- 1 packet (7 g) dry yeast
- 10 g (2 tsp) salt
- 1 tsp sugar
- 300 ml (1¼ cups) lukewarm milk or water
- 40 g (3 tbsp) butter, softened
- 1 egg (optional, for richer dough)
- Egg yolk + 1 tbsp milk (for brushing, optional)
Optional tools: Loaf pan, parchment paper, pastry brush, stand mixer
How to Make Weißbrot (Step-by-Step Instructions)
Step 1: In a bowl, dissolve yeast and sugar in warm milk or water. Let sit for 10 minutes until foamy.
Step 2: Combine flour and salt in a large bowl. Add yeast mixture, butter, and egg (if using). Knead for 8–10 minutes until smooth and elastic.
Step 3: Cover the dough and let rise for 1–1.5 hours until doubled in size.
Step 4: Shape the dough into a loaf or braid. Place in a greased or lined pan or on a baking sheet.
Step 5: Let rise again for 30–45 minutes. Preheat oven to 200°C (390°F).
Step 6: Brush with egg wash if desired and bake for 30–35 minutes until golden brown and hollow-sounding when tapped.
Step 7: Cool completely before slicing.
Tips:
- Use milk for a softer crumb and richer flavor.
- Shape into rolls for Weißbrötchen (white rolls).
- Store in a bread box or wrap well to keep soft.
Serving Suggestions & Variations
How to Serve Weißbrot
Serve with butter, jams, or chocolate spread at breakfast. Great for sandwiches, grilled cheese, or toast with savory toppings.
Variations & Regional Twists
- Weißbrötchen: Make individual rolls from the same dough.
- Sweet touch: Add a spoon of honey or vanilla to the dough.
- Braided loaf: Shape into a three-strand braid for visual appeal.
Explore more light loaves like Fladenbrot – Flatbread or Sesambrötchen – Sesame Rolls.
Weißbrot is a soft and simple bread that fits beautifully into any meal. Whether sliced thick for a sandwich or served with jam at breakfast, it’s a comforting, everyday favorite in German kitchens.
Discover more classic loaves and traditional favorites on our German Bread Recipes page – your guide to rustic, regional, and everyday German baking.
