Sonntagsbrot (Sunday Bread)

Richer than a simple wheat bread but not as sweet as a Brioche. I reserve this bread for weekend breakfasts with the family. Butter, strawberry jam or Nutella are my favorite spreads on the Sunday Bread.


Sonntagsbrot (Sunday Bread)

  • Servings: 1 loaf
  • Difficulty: advanced
  • Print


  • 525g / 19oz of plain wheat flour
  • 315g / 11oz of whole milk (3.5% fat)
  • 10g / 0.4 oz of salt
  • 0.7g / 0.02oz of fresh yeast  (hazelnut-sized ball of fresh yeast)
  • 40g / 1oz of soft butter
  • 50g / 2oz of sugar
  • 1 large egg


  • cast iron or ceramic pot with a lid


  1. Prepare the dough: Mix flour, salt and sugar in a large bowl. Add butter and egg. From the milk set aside a dram (about 3 – 4 tbsps). Dissolve the yeast in it. Add the rest of the milk to the mixture. Finally, add the dissolved yeast. Using your hand knead the dough until it is smooth and slightly sticky. Cover the dough airtight with a lid or aluminum foil. The surface of the dough shouldn’t get dry. Set the dough aside to rest and mature for 24 hours at room temperature (at least 20°C / 68°F).

  2. Stretch and fold the dough: During those 24 hours stretch and fold your dough every 8 hours (first time after 8 hours of resting and again after 16 hours of resting). To stretch and fold your dough first dip your hand in water. It will prevent the dough from sticking to your hand. Then push your hand deep under the dough, pull the dough to you and fold it over the rest of the dough. Repeat the process from all sides until the whole dough is folded and lies round and tight in the bowl. My little amateur video might give you a better idea of what I mean.

  3. Form a loaf: Depending on what kind of a pot you are using form a round or oblong loaf. Place it in a basket lined with a clean kitchen towel and dusted with flour.  Cover the basket with a clean cloth and set aside for 1 hour.

  4. Preheat the oven, with the pot in it, to 220°C / 428°F.

  5. Take the hot pot out of the oven, let the dough fall out of the basket directly into the pot (you don’t need baking parchment), cover the pot with the lid and put it back in the oven. Reduce the heat to 200°C / 400°F and bake for 55 – 60 minutes.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s