German “Bauernbrot”
I became passionate about baking many years ago. after finding a video on making European breads. I couldn’t resist trying it out, and I’ve been captivated by the craft ever since
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This no-knead “Bauernbrot” is easy and authentic, even a six year old can make it
There’s something deeply grounding about baking bread—especially when it’s a hearty, crusty Bauernbrot that fills your kitchen with the aroma of malt and tradition. This week, I baked a no-knead version of this classic German farmhouse bread, and it was everything I hoped for: rustic, flavorful, and beautifully simple.
A highly sought-after and frequently viewed recipe of mine is this German crusty bread. After years of testing various recipes and baking methods, including conducting classes in my home, this version truly embodies the taste I recall from my childhood in Germany.
Bauernbrot, which translates to Farmer Bread, is a delicious German bread celebrated for its crusty exterior and dense, chewy crumb (Krume). The beauty of this particular recipe lies in the fact that it requires no kneading at all, making it an ideal choice for beginner bakers who want to create something special with minimal effort.
There is no need to buy a Le Creuset, instead buy the Lodge Cast Iron Dutch Oven that is available on Amazon. You’d place the dough on the lid and bake upside down, then cover it with the pot. It will be easier to handle and remove the bread from the very hot oven.
If you have or buy a 6 or 7 Quart Dutch Oven you can double the recipe. Bake it at 500 F for 55 min. In the next step you remove cover and bake another 15 to 20 min. until the desired dark color (remember, the aroma is in the crust!)
🌾 The Mix: A Nod to Tradition
I started by combining flour, salt, yeast, and a touch of Diastatic malt powder.(optional, but it adds a lovely depth). If you’re using Sourdough starter, you can skip the yeast entirely.
To this dry mix, I added lukewarm water, a splash of dark beer, and a little vinegar—ingredients that bring out the bread’s earthy character. You can stir the dough mixture with the Danish Dough Whisk or your hands.
Cover the bowl with plastic foil and let the dough rise in a warm home overnight on the counter. You can also place the dough into the oven for a couple of hours with the lights on. Then, turn them off and let it rest for the night.
A secret ingredient is Diastatic malt powder. Savvy bread bakers use it to promote a strong rise, great texture, and lovely brown crust. Just 1 tsp for 3 cups flour, and you would see and taste the difference.
I mixed it all together with my trusty Danish Dough Whisk (buy here one from Amazon!) until a shaggy dough formed. No kneading, no fuss. Just a gentle mix and a loose cover with plastic wrap. I let it rest overnight in a warm spot—17 to 22 hours of quiet fermentation magic.
One essentials is the Danish Dough Whisk. Since there is no kneading, you’d just stir while adding the beer water mixture.
You can make many good breads with just yeast, in this post I show you how to make a Sourdough starter from scratch
🧺 The Morning Ritual: Shaping with Care
The next day, I scooped the dough onto a floured board. No kneading here either—just a gentle flattening and folding to shape the loaf. You can let it rest in a cotton towel if you like, but it’s not essential.
Meanwhile, I wiped the bottom of my Dutch oven with vegetable oil and preheated it to a blazing 480–500°F. That heat is key to achieving the crusty exterior that Bauernbrot is known for.
🔪 The Slash: A Baker’s Signature
Sometimes before baking, I score the top of the loaf with a sharp knife—a single crescent line or a crisscross pattern about ¼ to ½ inch deep. Not too deep, just enough to let the bread expand and bloom in the oven. This step always feels ceremonial, like signing your name on a work of art.
🔥 The Bake: Covered, Then Unleashed
I placed the dough into the hot Dutch oven, covered it, and baked for 30 minutes. Then I removed the lid and let it bake uncovered for another 15 to 25 minutes. This is where the magic happens—the crust darkens, the aroma intensifies, and the bread transforms into something truly special.
🧊 The Cool Down: Patience Pays Off
Once baked, I let the loaf cool completely on a rack. It’s tempting to slice in right away, but waiting allows the crumb to set and the flavors to deepen. The result? A loaf with a crackling crust and a tender, flavorful interior.
🥖 Storing the Bread
This bread keeps beautifully for 2 to 3 days in a Ziploc bag. Or you can slice and freeze it—just defrost in the microwave for a minute or pop it in the toaster. Either way, it’s a slice of comfort ready whenever you need it.
💬 Final Thoughts: Bauernbrot, My Way
Baking this no-knead Bauernbrot reminded me that great bread doesn’t need to be complicated. With a few simple ingredients, a little time, and a hot Dutch oven, you can create something that tastes like home—deeply satisfying, crusty, and full of character.
A word about Sourdough:
You could bake with a Sourdough, but that has to be fed every couple of days. If you can’t do this, use yeast, vinegar, and beer for the aroma. You hardly taste a difference.
Sour dough starter is not a must, but if you you like, here is a popular one on Amazon: San Francisco Sourdough starter. Here in my post I’ll show you how to create your own Sour Dough with preparation care and tips
Optional add-ins for the dough:
Add to White Flour:
- Add to flour and mixture dried Cranberries and crushed Walnuts (or Almond slivers)
- Add to flour mixture Rosemary with Olives (or Garlic out of a jar) and cover with Parmesan
- Add to flour mixture and cover with Sunflower seeds
- Cover with Roasted Pumpkin seeds
- Add aged Parmesan cubes to the flour
- Add sunflower seeds, grated carrots, flax seeds, add little wine or vinegar to the water (Fitness bread)
- Cover with “Everything but the Bagel Sesame” seasoning
Add to Whole Wheat Flour:
- Add to flour mixture 2 tbsp Wheat Bran/Germ,
- 1 cup Spelt flour with 2 cups whole wheat
- Add to flour mixture Flax Seeds
- Cover with Oatmeal
- Add to flour mixture 1 tbsp Caraway and/or crushed Anis Seed
- Cover with “Everything but the Bagel Sesame” seasoning
For the basic “Bauernbrot” I use a mixture of whole wheat and white flour about 1 x 1, or to your liking. also diastatic malt powder, caraway seeds. I add beer and a little vinegar to the water. as you see the recipe below
You can buy on Amazon Wheat Bran, Flax seeds and Caraway seeds
Amazon here. A pastry mat I use to prepare the dough can be bought here on Amazon
Mein Bauernbrot (No knead German Crusty Bread)
Ingredients
- 3 cups bread flour, I prefer half King Arthur 100% whole wheat and half King Arthur (or Pillsbury) white flour.
- Optional: add Rye and Spelt flour
- Mix as desired.
- 1/4 tsp. active dry yeast
- 1 tsp Diastatic Malt (“Krume” or dough enhancer)
- 1 1/4 tsp. salt
- 1 cup dark beer, 1/2 cup water, 1 tbsp vinegar
Double the recipe if you have a 6, or 7 Quart Dutch Oven, bake it at 480 F (500 F for more crispiness) for 55 min, remove cover and bake another 15 to 20 min. until golden-brown, and longer for a darker crust. Optional: Add to flour mixture 2 tbsp Wheat Bran, Germ, Flax seeds or Caraway seeds.
Essentials you can order here on Amazon:
1. Diastatic Malt that promotes the crust and texture
2. No kneading, just stir: Danish Dough Whisk
3. Lodge Cast Iron Dutch oven
Instructions
- Mix together the flour, diastatic malt (optional), yeast and salt (if you incorporate Sourdough omit the yeast).
- Add to the flour lukewarm water with the dark beer and a little vinegar.
- Mix with hands or a Danish Dough Whisk (from Amazon)
- Cover the bowl with plastic and let sit 17 to 22 hours covered loosely, best to rest overnight in a warm place.
- Scoop out dough, lie on board with flour. Do not knead!
- Form a loaf by flatten it first, then fold.
- You can let it rest in a cotton towel, but don’t have to.
- Wipe the bottom of the Dutch oven with vegetable oil.
- Preheat oven to 480 to 500 degrees with Dutch oven inside.
- Slash or cut the top of the bread a single crescent line with a sharp knife or razor blade, also called “lame”, a crisscross pattern 1/4 to 1/2 inch deep. Don’t cut too deep.
- Place the dough in hot Dutch oven, cover, and bake for 30 minutes.
- Remove the lid and bake an additional 10 to 25 minutes. The aroma is in the crust, therefore I prefer it dark with the lid off for 15 to 25 minutes.
- Let cool completely on rack before cutting.
- Will last 2 to 3 days in zip lock plastic bag, or slice and freeze in freezer bag.
- Defrost the slice in microwave for 1 minute, or just toast.
Notes
Cool on rack before cutting. Will last 2 to 3 days in paper or wrapped in plastic. Slice and freeze in ziplock bag, microwave 30 seconds and/or toast.
My recommendation:
Can I use a cast iron Dutch oven?
Yes, that’s what I use also
Can I use a regular Dutch oven?
Yes, sure
I made it and loved it. I am German, living now in America – Thank you for this recipe.
I have used it with half rye flour and it works. I also have left it for 48 hours and it worked. Love this recipe
Herzlichen Dank 🙂 I will try the half and half with a longer fermentation!
Hi, I want to try out you recipe, but want to use my sourdough starter instead of yeast and vinegar. How much sourdough starter would I have to use? Thanks!
I gave up on the Sourdough. I travel too much. It’s like tending a baby, you have to feed it every couple of days ;-). I found this: https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/ Hope that helps