Brot Gewürz is a German bread spice mix that will give your homemade breads that special European flavour.
Are you a bread baker?
This German bread seasoning will add a definite flair to your loaves. Brot Gewürz is a mixture of ground spices typically used to add flavour and digestibility to breads in Germany, particularly in the south. It's also commonly used in Austria, some parts of Switzerland, and South Tyrol (the German-speaking region in the north of Italy).
The combination of spices can vary according to area and each particular baker. Caraway seeds generally form the base for Brot Gewürze, lending their delightful flavour and improving the digestibility of the bread. Anise seeds, fennel seeds, coriander seeds, and sometimes fenugreek are the most commonly used supporting spices. Some bakers will add small amounts of cardamom, cloves, star anise, allspice, cinnamon, cumin, or pepper to personalize their own spice blends to their tastes.
The spices can be added whole to bread doughs, or coarsely ground. The finer they are ground, the more subtle their flavour will be in the bread.
When I was growing up, my mother always put whole caraway seeds into her dark, homemade German breads - that is the flavour that brings me the most nostalgia. However, I do like the subtle complexity of this ground Brot Gewürze seasoning blend. It is what I prefer to use now in my own bread-making to give me that taste of home.
Mix up a batch of Brot Gewürz and enjoy a little slice of Europe with your next piece of bread.
Try adding it to these breads, too: No-Knead Quick Yeast Bread, The Life-Changing Loaf of Bread, Cottage Buns, or Gluten-Free Irish Soda Bread.
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Guten Appetit!
Brot Gewürz
Equipment
- spice grinder, coffee grinder, or blender
Ingredients
- 4 tablespoons caraway seeds
- 2 tablespoons whole coriander seeds
- 2 tablespoons anise seeds or fennel seeds
- 1 teaspoon fenugreek seeds - optional
Instructions
- Place all the seeds in a spice grinder, coffee grinder, or blender.
- Blend until the seeds are finely ground. (Alternately, crack and grind the seeds roughly in a mortar and pestle.)
- Store in a sealed jar at room temperature for up to 2 months, or in the freezer for up to 6 months.
- Makes about ½ cup.
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