Bread Cake: A Vintage Recipe That Works for My Crohn's Journey

Bread cake might sound unusual, but this clever dessert from post-war German kitchens transforms day-old rye bread into something surprisingly delicious – and potentially easier on sensitive digestive systems than traditional cakes.

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The History of Bread Cake

Bread cake (Brottorte in German) emerged during times when resourcefulness was essential. In post-war Germany and particularly in the former East Germany (GDR), nothing could go to waste. Day-old bread that had become too hard to enjoy fresh was transformed into desserts, creating recipes that were both economical and creative.

Historical German confectionery books from around 1900 show that bread-based cakes were already an established tradition, often enriched with almonds, chocolate, and warm spices. These weren’t “poverty cakes” – they were clever culinary solutions that happened to taste wonderful.

The technique spread through generations, passed down in handwritten recipe books and family traditions. Today, bread cake is experiencing a revival as people rediscover the ingenuity of vintage recipes and appreciate their potential digestive benefits.

Why Bread Cake May Be Gentler on Digestion

Disclaimer: I’m not a nutritionist or healthcare professional. The following information is based on the nutritional properties of the ingredients and should not be considered medical advice. If you have digestive concerns, please consult with a healthcare provider.

Personal note: I have Crohn’s disease and live with a stoma, and I find this cake easy to tolerate when I use lactose-free products. However, everyone’s digestive system is different, so please listen to your own body.

High Fiber Content from Rye Whole Grain Bread 🌾

Rye whole grain bread is naturally rich in dietary fiber, which plays an important role in digestive health. Fiber can:

Support regular bowel movements and may help with occasional constipation
Act as a prebiotic, feeding beneficial gut bacteria
Contribute to a healthy gut microbiome
Promote digestive regularity

The fiber in whole grain rye is particularly beneficial, as it includes both soluble and insoluble fiber types.

Potential Benefits of Sourdough Fermentation

If your rye bread is made with traditional sourdough (which many rye breads are), there may be additional digestive advantages:

Reduced phytic acid: The fermentation process in sourdough can break down phytic acid, a compound that can interfere with mineral absorption. This may improve the bioavailability of important minerals like magnesium, iron, and zinc.

Pre-digested carbohydrates: Sourdough fermentation partially breaks down complex carbohydrates and gluten structures, which some people find easier to digest. The bacteria and wild yeasts in sourdough do some of the “digestive work” before you even eat the bread.

Fewer digestive discomforts: The breakdown of certain fermentable carbohydrates during fermentation may reduce bloating and gas for some individuals.

Note: Even sourdough rye bread contains gluten and is not suitable for people with celiac disease or gluten allergies.

Gut Health Support from Almonds 🥜

Almonds are another fiber-rich ingredient in this recipe. Research suggests that almonds may positively influence gut health:

The fiber in almonds can support digestive regularity
Studies indicate that almond consumption may increase the production of butyrate, a short-chain fatty acid that supports colon health
Almonds contain compounds that may promote beneficial gut bacteria

Rich in Magnesium

Both almonds and rye whole grain are good sources of magnesium, an essential mineral that:

Plays a role in muscle relaxation, including digestive muscles
Supports hundreds of biochemical reactions in the body
May help with occasional constipation by promoting bowel movements
Supports overall nervous system and immune function

Improved Nutrient Absorption

When sourdough fermentation is involved, the reduction of phytic acid can enhance your body’s ability to absorb:

Magnesium – important for muscle and nerve function
Iron – essential for energy and blood health
Zinc – supports immune function and healing

What Makes This Cake Different

Unlike traditional cakes, this recipe:

Uses grated bread instead of adding raw flour
Contains no butter or added oils
Gets its structure from eggs and ground almonds
Has a unique, slightly dense texture that’s satisfying without being heavy

The bread has already been through a baking and (often) fermentation process, which may make it easier for some people to digest compared to cakes made with raw flour.

The Recipe: Traditional Bread Cake

Ingredients

For the Cake:

200 g rye whole grain bread (preferably 1-2 days old; sourdough rye is ideal)
150 g almonds
6 eggs (medium)
200 g sugar (or reduce to 150 g for less sweetness)
1 tsp baking powder

For the Cream Topping:

200 g heavy cream (or lactose-free/plant-based alternative)
2 packets vanilla sugar (or 2 tsp vanilla extract)

For Decorating:

Reserved ground almonds

Instructions

Preparation:

Preheat oven to 200°C / 390°F (conventional heat)
Grease a 26 cm / 10-inch springform pan and line the bottom with parchment paper

Step 1: Make the Batter

Remove the crust from the bread and grate it finely using a box grater or food processor
Grind 125 g of the almonds finely (save the remaining 25 g for decoration)
Separate the eggs, placing yolks in one bowl and whites in another
Beat the egg yolks with sugar until light, fluffy, and pale in color (about 3-4 minutes)
Beat the egg whites in a clean bowl until stiff peaks form
Add the grated bread, ground almonds, and baking powder to the yolk-sugar mixture and stir gently until combined
Carefully fold in the beaten egg whites using a spatula – use gentle folding motions to preserve the air bubbles

Step 2: Baking

Pour the batter into the prepared springform pan and smooth the top with a spatula
Bake at 200°C / 390°F for approximately 45 minutes
Test for doneness: insert a toothpick into the center – it should come out clean or with just a few crumbs
Remove from oven and let cool in the pan for about 10 minutes
Carefully remove the springform ring and let the cake cool completely on a wire rack (this is important – the cake needs to be fully cool before adding cream)

Step 3: Finish

Whip the cream with vanilla sugar until stiff peaks form
Optional: Once the cake is completely cool, slice it horizontally with a long serrated knife to create two layers
If making layers: Spread about 2/3 of the whipped cream on the bottom layer, then place the top layer on
Spread or pipe the remaining cream on top of the cake
Sprinkle the reserved ground almonds over the cream for decoration
Refrigerate for at least 2 hours before serving to allow the flavors to meld

Storage

The cake keeps well in the refrigerator for 2-3 days. In fact, it often tastes even better the next day as the flavors develop. Let it sit at room temperature for about 20-30 minutes before serving for the best texture and flavor.

Tips & Variations

Bread Selection:

Best: Sourdough rye whole grain bread (1-2 days old)
Good: Any rye whole grain bread
Avoid: Very fresh or soft bread (too difficult to grate)

For Dietary Needs:

Lactose intolerant? Use lactose-free whipping cream or coconut cream
Less sugar? Reduce to 150 g – the cake will still be delicious
No cream? The cake is delicious on its own, dust with powdered sugar instead

Serving Suggestions:

Enjoy with herbal tea for a comforting afternoon treat
Serve at room temperature for the best flavor
Pairs beautifully with coffee or chai

Final Thoughts

Bread cake is more than just a clever way to use leftover bread – it’s a testament to resourceful cooking that happens to align with modern understanding of digestive wellness. The combination of whole grain rye, fiber-rich almonds, and (ideally) sourdough fermentation creates a cake that’s both nostalgic and potentially easier on sensitive digestive systems.

Whether you’re drawn to it for the unique flavor, the sustainable use of leftover bread, or the potential digestive benefits, this vintage recipe deserves a place in your baking repertoire.

Try it out and see how it works for you! Every body is different, so pay attention to how you feel after enjoying a slice.

Have you tried this recipe? I’d love to hear about your experience in the comments!