Recipe for German Bread Spice Mixture

A Dish of Ground Bread Spice for Topping Rolls
A Dish of Ground Bread Spice for Topping Rolls. J.McGavin
  • 5 mins
  • Prep: 5 mins,
  • Cook: 0 mins
  • Yield: 10-12 tbsp (10-12 servings)

"Brotgewürz" is a bread spice mixture often mentioned in German bread recipes. It is used most often in southern Germany, Austria, and Switzerland, as well as South Tyrol.

Most of these spices are considered to be digestive aids, though the majority of bread in northern Germany do not contain this type of bread spice nor whole caraway seeds, which are also very popular in the south. 

What You'll Need

  • 5 tablespoons caraway seed
  • 3 tablespoons anise seed
  • 3 tablespoons fennel seed
  • 1 tablespoons coriander (whole)
  • Optional: 1 to 2 teaspoons fenugreek (or sweet trefoil, allspice, or cardamom)

How to Make It

  1. Grind all seeds together in a clean coffee grinder or with a mortar and pestle. Store with other spices in a dark, dry area of the house. If you prefer, you may instead mix together the whole seeds.
  2. Use 1 to 3 teaspoons of the spice mixture per loaf of bread.

Used in this recipe: Schwarzwälder Kruste.

See more information about "Brotgewürz"