The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

German doppelback

Janissa11's picture

German doppelback

I'm searching for a recipe for a German bread called "Doppelback" (lit. "double-baked"). My parents came to visit me in Germany back when I lived over there, and my father fell in love with this bread. I'd love to recreate it for him (if I'm able, since I'm a really new baker), but am finding it difficult to track down a recipe.

Any suggestions would be very gratefully welcomed. Thanks in advance!


scarlett75's picture

Are you sure it's not doppelbrot?

Brot is German for bread.

Here's a recipe:
400 g. rye flour
150 g. white flour
200 g. of sourdough starter
350 g. water
30 g. yeast
1 TBS salt

Mix all of there ingredients together and need until the dough is satiny. Let it sit in a warm place until doubled. Deflate the dough softly. Shape into a loaf and score with a sharp knife. Cover with plastic wrap and let it double again. Bake at 425 for ten minutes and then reduce your heat to 375 and bake for an additional 45 minutes.

I got this recipe out of a cookbook that my great-Aunt left me. All of her recipes were handwritten and, since she was born in Amish country, the measurements are in metric. Try it out and see how it goes. :)

Janissa11's picture

I wish it were, but it's definitely "Doppelback." My understanding when we had it back in the day was that it was literally baked twice; it had a tremendously thick crust, although the bread itself seemed to be pretty standard rye.

But this recipe does sound tasty! :-D Thank you!

yodokus's picture

Well, this reply is only about 15yrs late, but hey, Doppelback is worth it.

Print PDF (you might use a translation service like 'Google translate' or '')



PS. TBH, first I thought 'Doppelback' ("double backed") = 'Zwieback' ("twice backed"). And yes, before it becomes a Zwieback it's an 'Einback' ("backed once") that is delicious with tea!

Mini Oven's picture
Mini Oven

Yes, it is baked twice and uses two sourdough starters, a wheat and a rye.  It is baked a second time preferably within the next 24 hours, partially cooled or totally cooled.  Cool.  If anyone would like a translation, speak up.

The second short baking seals the moisture into the loaf and claims longer shelf life plus more flavour. Interesting. 

This looks like my next loaf.  Gotta see if my wheat starter is up to snuff.  :).  This is also the first time I've seen dried roasted altus scalded and cooled (with salt added) and covered with plastic wrap to prevent a pudding like skin on the surface.  Reminds me of porridge bread or Tangzhong.


gerhard's picture

it is baked in a pan and then the next day it is baked outside the pan for 15 or 20 minutes.