Delicious sourdough Osterbrot is a German easter bread and is soft white round loaf scored with a cross. Filled with raisins and almonds with scented lemon zest.
These breads are not very dense; it is light like sourdough panettone bread, and pumpkin sourdough babka from Italy, but not as tall since it is not baked in a form. Like panettone, it is made with low protein flour, not bread flour, which gives this Easter bread a more cake-like texture.
Usually brushed with apricot jam or with egg wash, pearl sugar and almond slivers.
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Little history behind the Osterbrot
Osterbrot, which translates to “Easter bread” in English, is a traditional German bread that has been baked and enjoyed during the Easter season for centuries. Like many cultural traditions, the exact origins of Osterbrot are not entirely clear, but it is believed to have evolved from pagan rituals celebrating the arrival of spring and the renewal of life.
In medieval times, bread played a significant role in religious and cultural celebrations, and Easter was no exception. Osterbrot likely began as a simple, unleavened bread made with basic ingredients like flour, water, and salt. Over time, as baking techniques and ingredients evolved, the bread became sweeter and richer, incorporating ingredients like eggs, milk, butter, and sugar.
One of the defining characteristics of Osterbrot is its symbolic shape, often resembling a braided loaf or a round loaf with a crosscut into the top. These shapes are reminiscent of traditional Easter symbols such as crosses, nests, or the sun, representing themes of rebirth, renewal, and the arrival of spring.
The addition of dried fruits and nuts to Osterbrot likely originated to add flavor and texture to the bread, as well as to symbolize the abundance and fertility associated with the Easter season.
Today, Osterbrot remains a beloved Easter tradition in Germany and other German-speaking countries, with families gathering to bake and enjoy this festive bread together. While the basic recipe for Osterbrot has remained relatively consistent over the years, there are many variations and regional specialties, each with its own unique twist like adding sourdough to this classic Easter treat.
Ingredients
You need the following ingredients to make this sourdough Osterbrot.
- Unbleached all-purpose flour: It is better to use all purpose flour than bread flour for this recipe.
- Sourdough starter: I used 100% hydration sourdough starter you can use any flour type of sourdough starter.
- Sugar: Use granulated sugar for traditional recipe
- Butter: If salted butter is used skip the salt in the recipe.
- Salt: Brings out flavor to this bread
- Lemon zest: You can use any citrus zest.
- Raisins: Dark brown raisins are good for this recipe.
- Milk: Whole milk adds richness to the dough
- Candied lemon: You can use any candied fruits you have in hand.
- Eggs: You need one egg for the recipe and another egg for the egg wash.
- Toppings: Pearl sugar and sliced almonds
See recipe card for quantities.
Instructions
First add sourdough starter, milk, egg, sugar, raisins, candied lemon, salt, and lemon zest and mix everything well.
Sourdough starter, milk, egg and lemon zest
Dark raisins, candied lemon
Add all purpose flour and combine everything and then incorporate butter into the dough.
After bulk fermentation shape the dough and set aside for 1 hour before score and bake.
Mix everything to dough and set aside for 2-3 hours until it reaches 50% rise
Do the egg wash and then top with pearlsugar and sliced almonds. Then bake at 350 fahrenheit
To this add flour and mix well and then add butter and combine again well.
Then set aside for 2 hours at 80°F and then stretch and fold then set aside for 1 hour.
After that refrigerate the dough for overnight. Next morning remove the dough from refrigerator and set aside for 2-3 hours and shape the dough .
Once the dough is shaped, set aside for 1 hour.
Score the egg, wash the dough, and add sugar and sliced almonds.
Bake and enjoy.
Variations to this sourdough Osterbrot
Instead of raisins you can use currants in the recipe.
Any citrus zest, orange zest, lemon or lime zest will work in this recipe.
You can either use apricot jam glaze for the bread instead of egg wash.
Vanilla extract can be added to sourdough.
Storage
You can store this bread in a plastic bag or airtight container at room temperature for up to 3 days. Be sure to remove as much air as possible from the container or bag to preserve freshness. For a long time, storage freeze the bread and thaw and reheat it.
This sourdough Osterbrot tastes great with a touch of butter. Especially the toasted version. This is not overly sweet bread. If you want to make it sweeter increase the amount of sugar.
Top tip
Based on the strength of the starter and your kitchen temperature the time for bulk fermentation will vary. 50% rise of the dough is needed before proceeding to final proof or shaping of the dough.
If you add more sugar then you need to give extra time as liquid starter will take more time than a stiff sourdough starter.
FAQ
Can use bread flour to make this sourdough osterbrot?
You can use bread flour, however the breads tend to become more chewy than using all purpose flour.
I have made this sourdough osterbrot as part of as part of Bread baker’s event. This month theme is “ Baked with carrots/ Easter bread is hosted in zesty south indian kitchen .
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Sneha’s Recipe: Carrot Whole Wheat Bajra Flour flatbread
Ambrosia: Rosemary Dinner Rolls
Karen’s Kitchen Stories: Casatiello Napolitano Italian Easter Bread
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Zesty South Indian Kitchen: Sourdough Osterbrot:German Easter Bread
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Sourdough Osterbrot: German Easter Bread
Delicious sourdough Osterbrot is a German easter bread and is soft white round loaf scored with a cross. Filled with raisins and almonds with scented lemon zest.
Servings: 12 servings
Calories: 196kcal
Ingredients
- 2 ¾ cup 380g Unbleached all-purpose flour
- ⅓ cup 90g sourdough starter ( 100% hydration)
- 2 tablespoon 30g Granulated sugar
- ½ teaspoon 1g salt
- ¼ cup 47g Butter ( unsalted butter )
- 1 large egg
- ¾ cup 177g Milk
- ½ cup 47g Dark raisins
- 2 tablespoon 20g candied lemon.
- For egg wash
- 1 egg
- 1 tablespoon pearl sugar
- 2 tablespoon sliced almonds
Instructions
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In a KitchenAid bowl, add sourdough starter, milk, egg, sugar, salt, lemon zest, raisins, candied lemon, and all-purpose flour and combine everything.
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Once everything is mixed well add butter and mix everything well.
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Set the dough aside for 2 hours and then do one stretch and fold. After that keep the dough for another 1 hour at 80 °F/27°C.
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You can continue the process from here in 2 ways.
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Either refrigerate the dough overnight in the refrigerator the next morning removes the dough from the refrigerator and set aside for 2-3 hours and shape and set aside for 45 min- 1 hour and score and egg wash and bake the dough.
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If you want to make the bread on the same day you can set aside for another 1 hour and shape the dough and keep the shaped bread to 45 min- 1 hour and then egg wash and bake.
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Score a cross and add pearl sugar and sliced almonds and bake at 350°F/ 177°F for 28-30 minutes or until it registers 185° F inside.
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If you don’t want to do egg wash you can glaze the dough with apricot jam and add Pearl sugar and sliced almonds.
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Once it is cooled really well, cut and slice it into individual slices and enjoy.
Nutrition
Calories: 196kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 146mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.