German Ulm Bread (Ulmer Brot) Recipe

Name: German Ulm Bread (Ulmer Brot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups unbleached white flour; 3 (1/4 oz. each) pkg. active dry yeast; 5 oz. [18g] cakes fresh yeast; 3 cups tepid milk, about; 8 tbsp. butter; 1 cup sugar; 1/3 cup finely diced candied lemon peel; Anise seeds (pinch); Fennel seeds (pinch); 2 tbsp. vanilla sugar; 1 tsp. vanilla extract; 1 egg, beaten

Servings: persons

½ cups unbleached white flour
3 (1/4 oz. each) pkg. active dry yeast
5 oz. [18g] cakes fresh yeast
3 cups tepid milk, about
8 tbsp. butter
1 cup sugar
1/3 cup finely diced candied lemon peel
Anise seeds (pinch)
Fennel seeds (pinch)
2 tbsp. vanilla sugar
1 tsp. vanilla extract
1 egg, beaten

1
Stir the yeast into the tepid milk and leave the mixture in a warm place for about 10 minutes.
2
Add the flour, butter, sugar, lemon peel, a pinch each of anise and fennel, and the vanilla sugar or vanilla extract to make a firm dough.
3
Add more milk if necessary.
4
Knead the dough well, cover, and let it rise in a warm place until doubled in volume--about one and a half hours.
5
Divide the dough into four or five equal portions.
6
Shape each portion into a cylindrical loaf.
7
With a sharp knife or a razor blade, make a long gash down the center of each loaf.
8
Butter two or three baking sheets and place the loaves on them; let the loaves rise for 20 minutes.
9
Then brush the loaves with beaten egg, but do not brush the egg into the gashes.
10
Bake in a preheated 425 F. oven for 40 minutes, or until the loaves sound hollow when rapped.
11
To make four or five 8-inch cylindrical loaves.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cups unbleached white flour, 3 (1/4 oz. each) pkg. active dry yeast, 5 oz. [18g] cakes fresh yeast, 3 cups tepid milk, about, and more.

Yes, German Ulm Bread (Ulmer Brot) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

German Ulm Bread (Ulmer Brot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions