Michael
Brotgewürz (Bread Spice)
The classic German four-seed spice blend that gives rye breads and hearty rolls their distinctive savory depth — better made fresh than bought pre-mixed.
Makes approximately 7 tablespoons. Total time includes 10 minutes cooling after toasting.
Ingredients
The Classic Blend
- 2 tbsp caraway seeds (Kümmel) — the dominant flavor
- 2 tbsp coriander seeds (Koriander) — citrusy, nutty
- 2 tbsp fennel seeds (Fenchel) — adds sweetness
- 1 tbsp anise seeds (Anis) — mild licorice note
Regional Variations (optional)
- 1 tsp blue fenugreek (Schabzigerklee) — adds a strong, savory, curry-like depth; traditional in Vinschgauer and alpine-style breads
- ½ tsp allspice (Piment) — warmer, peppery background note
Instructions
Toast (recommended): Place the whole seeds in a dry pan over medium heat. Toast for 2 to 3 minutes, shaking the pan constantly, until the seeds are fragrant. Do not let them brown.
Cool: Spread the seeds on a plate and let them cool completely before grinding. Hot seeds will turn to paste instead of powder.
Grind:
- Coarse: Pulse briefly in a spice grinder, or crush in a mortar and pestle. Leaves small pieces that create pops of flavor in the bread.
- Fine: Grind to a uniform powder for flavor that distributes evenly without visible seeds.
Store: Transfer to an airtight jar, away from light. Use within 3 to 6 months.
Notes
- Usage: Add 1 to 2 tsp of the blend per 500g (1 lb) of flour. For a subtle background note without overpowering other flavors, start with 1 tsp.
- Why make your own: Pre-mixed Brotgewürz loses its volatile oils quickly. Freshly toasted and ground seeds are noticeably more aromatic.
- Blue fenugreek: The most distinctive optional addition — it has an assertive, almost curry-like aroma. A little goes a long way. Find it at specialty spice shops or online.