Mein Bauernbrot, a no-knead German crusty Bread

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I became a baking enthusiast a while back after watching a video of a NY Bakery that bakes European breads. I had to try, and I am hooked ever since. This “Bauernbrot” baked in the Dutch oven is easy and authentic, even a four year old can make it

To enhance the flavor I add 1 cup of dark beer to the water and 2 tbsp of vinegar. A secret ingredient I use to improve the texture is Diastatic malt

The 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. Order your Diastatic malt powder here on Amazon

Some essentials are a Danish Dough Whisk, and of course a Dutch Oven. There is no need to buy a Le Creuset. I had the best experience with these products below you can buy on Amazon. It can be ordered right here on my website for under $60. The Black Lodge Cast Iron I found to be the best choice, since the high temperature will stain the Emaille. Here are some of my choices of Dutch Ovens.

You can order the Dutch Oven here on Amazon!

The Danish Dough Whisk is for me a necessity. I used my hands before, not anymore! Can be ordered here on Amazon!

Watch a little video how I prepare the bread dough

I used to bake with a Sourdough starter, but that has to be fed every couple of days. I cannot do this with my schedule, so I use yeast, vinegar, beer and you hardly taste a difference. If you want to bake with Sourdough, I found a website here: Sourdough for Beginners. You can order a starter below:

Ingredients I use:

Ingredients Bauernbrot, German farmers bread, no knead bread

Double the recipe:

If you have a 6 or 7 Quart Dutch Oven you can double the recipe, 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. The aroma is in the crust

Optional add-ins for the dough:

Add to whole wheat Flour:

  • Add to flour mixture 2 tbsp Wheat Bran/Germ
  • Add to flour mixture Flax Seeds
  • Cover with Oatmeal
  • Add to flour mixture 1 tbsp Caraway and/or crushed Anis Seed

Add to white Flour:

  • Add to flour and mixture Cranberries and Walnuts
  • 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)


You can buy on Amazon Wheat BranFlax seeds and Caraway seeds

For easy lifting:

My recommendation:

Not needed in my recipe, but optional is a Sourdough starter you can buy here:

I wish I had known about this recipe 30 years ago coming to America, when all we could buy was white toast or Bunny bread.

Here is the New York Times video, a basic recipe. Since watching this this little video I was hooked baking my own bread

9 thoughts on “Mein Bauernbrot, a no-knead German crusty Bread

  1. I made it and loved it. I am German, living now in America – Thank you for this recipe.

  2. 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

  3. 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!

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