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.

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.

Jump to:

• Little history behind the Osterbrot
• Ingredients
• Instructions
• Variations to this sourdough Osterbrot
• Storage
• Top tip
• FAQ
• Related
• More Easter breads
• Sourdough Osterbrot: German Easter Bread

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.

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.

FAQ

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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