Homemade bread seasoning

There’s something truly magical about the aroma of freshly baked bread wafting through your kitchen. While you can easily purchase ready-made bread seasoning from the shops, I started making my own when we lived in Asia, as it was hard to find there. I haven’t looked back since—homemade seasoning tastes as good, if not better, than anything you can buy.

It takes all of 5 minutes to make and we keep in an airtight container for a couple of months without loosing its flavour.

Brass coloured tray with 4 small ceramic dishes containing various spices

Bread seasoning ingredients:

2 TBSP caraway seeds
2 TBSP Anis seeds
2 TBSP Fennel seeds
2 TBSP Coriander seeds

Instructions:

Add all ingredients to a spice grinder or mortar and grind to a fine powder. Store in a an airtight jar or small container. Done!

Small jar containing bread seasoning with blue & white ceramic spoon, vase & pomegranate shaped pepper shaker in the background

Looking for an easy bread recipe? Try my go-to German spelt (or rye flour) bread using this bread seasoning.

Germany’s love affair with bread

German bread culture is world-famous for its diversity and deep traditions. With over 3,000 types of bread, Germany offers one of the most varied bread cultures globally, reflecting its rich regional diversity. From dark, dense rye bread (Roggenbrot) to lighter, crusty sourdough (Sauerteig), bread is central to German cuisine, served at breakfast, lunch, or with the evening “Abendbrot.”

German bakeries are more than just shops; they are cultural landmarks. Many families visit their local Bäcker daily. The focus on high-quality, often locally sourced ingredients, and traditional methods, makes German bread a symbol of heritage. In 2014, UNESCO recognised German bread culture as part of its Intangible Cultural Heritage.