Franconian bread spice

Franconian bread spice, a traditional workshop blend for sourdough and rye bread

Franconian bread spice is a traditional spice blend from our workshop in Klingenberg am Main. The carefully balanced composition of coriander seeds, caraway, fennel seed, mace, celery seed, star anise, cumin and cardamom gives sourdough breads, rye breads and savoury baked goods the characteristic Franconian bread character: warm, aromatic and with an unobtrusive seasoning.

How to use

A level teaspoon is enough for around 500 g of flour, ideal for sourdough bread, farmhouse bread, rye mixed bread and savoury baked goods. The bread spice can be worked directly into the dough or scattered as a topping on the shaped bread before baking. Also for savoury crackers, grissini, cheese pastries and pretzel sticks, wherever a warm, aromatic bread seasoning is wanted.

Good to know: In the dough the blend works subtly, while as a topping before baking it unfolds a noticeably more intense aroma. If you like it stronger, briefly crush the seeds fresh in a mortar just before kneading.

Recipe: Franconian sourdough bread

A savoury, characterful everyday bread with a robust rye note.

Ingredients for 1 loaf:

• 450 g rye flour, 50 g wheat flour
• 150 g active sourdough
• 300 ml water
• 10 g salt
• 1 level tsp Franconian bread spice

Method: Mix all the ingredients into a dough and let it prove in a cool place for twelve hours. Shape the dough, place it in a proofing basket and let it rest again briefly. Bake at 230 °C with a little steam for 45 minutes, until the bread sounds hollow when tapped. Let it cool completely before slicing.

What's in it?

Coriander seeds and caraway form the classic bread-spice foundation, while fennel seed and star anise bring the sweetish anise warmth. Cumin and cardamom add depth, mace a fine nutmeg note, and celery seed the savoury edge that defines Franconian bread.

At a glance

• A bread-spice blend with coriander, caraway, fennel, mace, celery seed, star anise and cardamom
• Warm and aromatic with a subtle anise note
• For sourdough bread, rye bread, farmhouse bread and savoury baked goods
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

In the same style, our bread-and-butter spice and the mild Klingenberg bread spice. A classic with the Franconian snack platter: Förster's Vesper and the Förster's Secret game mett. On fresh bread with butter, a pinch of fleur de sel or a few corns of fresh pepper fermented with sea salt. Find more in our spice blends collection.

Frequently Asked Questions

What is bread spice?
Bread spice is a blend of classic bread spices like caraway, coriander and fennel, traditionally used in rye and sourdough breads. The Franconian bread spice follows the regional Franconian recipe and additionally contains mace, star anise and cardamom for a slightly more complex, warmer note.

How much bread spice do I use?
A level teaspoon (about 3 to 4 g) per 500 g of flour is a good guide. In the dough it gives a subtle seasoning, scattered as a topping it unfolds a more intense aroma while baking.

Can I also use the bread spice outside of bread?
Yes, a pinch in lentil stew, in pumpkin soup or in a cabbage marinade gives these dishes a warm, lightly anise-like depth. Also very aromatic scattered over cheese pastries and grissini.