Klingenberg Bread Spice

Klingenberg bread spice, a Franconian blend for sourdough and farmhouse bread

Klingenberg bread spice is the blend with the strongest connection to home in our workshop. We compose it right by the Main from Churfranken fennel seed, coriander and caraway plus anise – regionally sourced, finely ground and dosed so that no aroma drowns out another. The profile: warm-anise, with an earthy caraway base note and the typical Franconian restraint.

How to use

Klingenberg bread spice is the classic for rye, mixed and wholemeal bread: per 500 g flour you work a level tablespoon into the dough. Before baking you can scatter it over pretzel dough or lye pastry, and into bread spreads of dripping, herb quark or cream cheese you stir half a teaspoon per 250 g. A farmhouse soup or a hearty lentil stew also gains a warm-anise depth from it.

Important: always mix bread spice with the flour first, don't add it only to the finished dough. Otherwise it spreads unevenly and the caraway notes clump.

Recipe: Franconian farmhouse bread with sourdough

A robust loaf with a long cold prove – the flavour highlight for any bread oven.

Ingredients for one loaf (approx. 1.2 kg):

• 400 g rye flour 1150, 300 g wheat flour 1050
• 150 g active rye sourdough, 480 ml lukewarm water
• 2 tbsp Klingenberg bread spice
• 14 g coarse Utah rock salt
• 2 tbsp walnut oil

Method: Mix the flours, bread spice and salt. Add the sourdough, water and walnut oil and knead for eight to ten minutes. Let the dough rest covered for 60 minutes, stretch and fold once, then rest another 60 minutes. Afterwards let it prove in a floured proving basket for 12 to 14 hours in the fridge. Start baking with steam at 250 °C (10 minutes), then reduce to 210 °C and finish baking for 40 minutes.

Why this bread spice? The regional seeds from Churfranken develop their full aroma in the bread dough only during the long cold prove – something industrial mass-produced goods don't have. A dollop of Spreewald horseradish goes with it.

What's in it?

Coriander, caraway and fennel seed form the Franconian backbone, while anise and star anise bring the sweetly warm anise note. Mace, cumin and cardamom round the blend off with fine spice, and a trace of celery seed adds a savoury depth. All seeds are finely ground so they spread evenly through the dough.

At a glance

• Regional seeds from Churfranken, finely ground
• A classic Franconian profile: warm, anise, earthy
• Versatile for bread, pastry, spreads and quark
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

For comparison and variation: the alpine Tyrolean bread spice with fenugreek and mountain herbs. With freshly baked bread, a splash of apple-quince balsamic vinegar on olive oil. For the hearty dripping variant, stir in umami seasoning paste. If you like bread with cheese, add a dollop of Spreewald horseradish. And a dash of walnut oil makes every bread aroma rounder. Find more in our spice blends collection.

Frequently Asked Questions

How does Klingenberg differ from Tyrolean bread spice?
The Franconian one is anise-forward and milder. The Tyrolean bread spice additionally relies on fenugreek and mountain herbs, making it stronger and more alpine.

Can I also use it in yeast dough?
Yes, half a teaspoon per 500 g flour is enough. More overpowers the yeast note.

How long does it keep?
Stored dry and dark for at least 24 months. After opening, best used up within a year.

What to do if the bread tastes too caraway-heavy?
Next time use only one instead of two tablespoons per 500 g flour. Taste is personal, the blend is deliberately strongly dosed.