Mein Bauernbrot, a no-knead German crusty Bread

Bauernbrot, german Crusty, no knead bread, german Farmers bread

I became a bread baking enthusiast a while back watching a video of a Bakery in NYC. The clip started: “It’s so easy, a four year old can do it”. I had to try, and I am hooked ever since. Also see my Crusty no-knead French Baguette

To enhance the flavor I add 1/2 cup of dark beer (malt) and 2 tbsp of vinegar to the flour mixture. A secret ingredient I use to improve the texture is Diastatic malt (see below)

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. Can be frozen or vacuum packed.

Oder your Diastatic malt powder here:

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 AngiesWeb website for under $60. Here are some of my choices of Dutch Ovens. The high temperatures will leave black marks, so if you don’t want to scrub pots, choose a dark one, like the black Lodge cast iron Dutch oven.

The Danish Dough Whisk is for me a necessity. I used my hands before, not anymore! Below are several I recommend and can be ordered below

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
Bauernbrot Ingredients

Double the recipe below if you have a 6, or 7 Quart Dutch Oven, bake it at 480 F, 55 min, remove cover and bake another 15 minutes until gold-brown. The crust has the most aroma

Mein Bauernbrot (No knead German Crusty Bread)

Mein Bauernbrot (No knead German Crusty Bread)
Category: Bread
Cuisine: German
Prep Time: 18 hours
Cook Time: 45 minutes

Double the recipe below if you have a 6, or 7 Quart Dutch Oven, bake it at 480 F, 55 min, remove cover and bake another 15 minutes until gold-brown. Optional: Add to flour mixture 2 tbsp Wheat Bran/Germ, Flax or Caraway seeds


  • 3 cups bread flour. I prefer half King Arthur 100% whole wheat and half King Arthur (or Pillsbury) white flour. Mix as desired. Optional are Rye and Spelt flower
  • 1/4 tsp. Active dry yeast
  • 1 tsp Diastatic Malt (“Krume” or dough enhancer)
  • 1 1/4 tsp. salt
  • 1 cup water, 1/2 cup dark beer, 2 tbsp vinegar


  • Mix together the flour, yeast and salt
  • Add lukewarm water mixture (not hot) and mix with hands or a Danish Dough Whisk (Amazon)
  • Cover with plastic and let sit 17 to 22 hours.
  • In the Winter month, and if it is cool in the home at night, warm up your oven to 200F.
  • Turn off, and place the bowl (covered loosely) with the dough inside
  • 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 flour towel.
  • Wipe the inside of the Dutch oven with cooking oil.
  • Preheat oven to 500 degrees with Dutch oven inside.
  • Slash or cut the top of the bread a single crescent line with a sharp knife, also called “lame”, or 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 cover, and bake an additional 12 to 15 minutes to let it gold to deep brown
  • Let cool completely on rack.


Cool on rack before cutting. Will last 2 to 3 days in paper or wrapped in plastic. Slice and freeze in zip lock bag, then toast.

Nutrition information

8 – 12

My recommendation:


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)

Cut up Bread, or slice, and freeze in a plastic bag

Here is the New York Times video, the basic recipe. This is how everything started

Although it is not necessary to have Sourdough. If you want to take it up a notch, but don’t know where to start. This would help:

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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

  1. 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

  2. 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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