Weissbrot mit Kümmel



A simple Austrian/German white bread with caraway seeds. From my bread machine cookbook, this bread recipe was adapted for preparation in a KitchenAid stand up mixer. Delicious toasted! "White bread with caraway is a favorite in Austria. It is excellent as a sandwich bread."


★★★★★ 1 vote

Makes one loaf or two smaller (1 1/2 pounds total)
10 Min
25 Min
No-Cook or Other


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5 oz
warm milk
2 oz
warm water
1 11/2 tsp
active dry yeast
5 Tbsp
butter, to room temperature
2 tsp
caraway seeds, lightly crushed + more for garnish
3 1/2 c
bread flour
2 tsp
egg + 1 small egg whisked with a little bit of water for the egg wash
1 1/2 Tbsp

How to Make Weissbrot mit Kümmel


  • 1Pour the milk and water into the KitchenAid stand up mixer bowl. Add the yeast. Let sit for 5 minutes or until the yeast starts to foam. (I also added the butter the final minute to soften it, too.)
  • 2Add the flour, salt, egg and sugar to the yeast mixture. KNEAD for about 2-3 minutes or until the dough is smooth and elastic.
  • 3Transfer the dough to an oiled bowl, cover and let rise for 1 hour.
  • 4Punch down dough and place on a floured cutting board. KNEAD a few times then shape into 1 large round loaf or 2 smaller loaves.
  • 5Place the loaves on a parchment-lined jelly roll pan and let rise in a warm oven for about 45 minutes to 1 hour.
  • 6Preheat oven to 400 degrees. Use a pastry brush to lightly coat the top of the loaves with an egg-water wash. Sprinkle each loaf with caraway seeds. You can also score the crust if you wish.
  • 7Bake the loaves for about 20-25 minutes or until the tops are golden and the bread is hollow sounding when tapped on the bottom.

Printable Recipe Card

About Weissbrot mit Kümmel

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: German

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