Germany · Wheat
Herb Pull-Apart Bread
Kräuter-Zupfbrot
A soft sharing bread layered with parsley, thyme and garlic oil.
What makes this bread distinctive?
Zupfbrot is built from thin pieces of dough stacked with aromatic oil. The layers separate as they bake, so the loaf can be shared without a knife.
- Flour profile
- Wheat
- Core technique
- Layered yeasted dough
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Knead flour, water, yeast, salt and 15 g oil and rise for 60-75 minutes.
- 02
Mix the butter, crushed garlic and finely chopped herbs.
- 03
Roll the dough into a rectangle, spread with the herb mixture and cut into equal squares.
- 04
Stack the squares loosely in a greased tin and proof for 30-40 minutes.
- 05
Bake at 190°C for 30-35 minutes until the centre is fully baked.
BAKER'S NOTES
Small details,
better results.
- Dry the herbs thoroughly after washing.
- Packing the pieces too tightly makes it harder for the layers to rise.
- You can reduce the garlic to suit the serving occasion.
AT THE TABLE
How to serve it
- Alongside soup
- A picnic spread
- Yoghurt dips