Mein Bauernbrot, a no-knead German crusty Bread

I became a bread baking enthusiast a while back watching a video of a Bakery in NYC. I had to try, and I am hooked ever since. This “Bauernbrot” baked the Dutch oven is easy and authentic, even a four year old can do it.

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:

You will need a Dutch Oven like the ones below below from Amazon. I prefer the dark or black ones from Lodge, because the high heat stains the pot.

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.

Optional:

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)

Tip about rising dough in cold Winter month. If it is cool in the home at night, warm up your oven to 200F. Turn off, and place the bowl (covered loosely) overnight with the dough inside. Dough will be ready in the morning

Mein Bauernbrot (No knead German Crusty Bread)

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January 1, 2020

by AngiesWeb.com

Cuisine German

Category Breads and Pastry Germany Northern Europe Recipes

Ingredients

• 3 cups bread flour. I prefer half King Arthur 100% whole wheat and half King Arthur (or Pillsbury) white flour.
• Optional: 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 water, 1/2 cup dark beer, 2 tbsp vinegar

Persons

8

Prep Time

18 hours

Cook Time

45 minutes

Total Time

18 hours, 45 minutes

Instructions

1. Mix together the flour, diastatic malt (optional), yeast and salt
2. Add to the flour lukewarm water with the dark beer and a little vinegar.
3. Mix with hands or a Danish Dough Whisk (from Amazon)
4. Cover the bowl with plastic and let sit 17 to 22 hours covered loosely, best to rest overnight in a warm place.
5. Scoop out dough, lie on board with flour. Do not knead!
6. Form a loaf by flatten it first, then fold.
7. You can let it rest in a flour towel, but don’t have to.
8. Wipe the bottom of the Dutch oven with vegetable oil.
9. Preheat oven to 480 to 500 degrees with Dutch oven inside.
10. 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.
11. Place the dough in hot Dutch oven, cover, and bake for 30 minutes.
12. Remove cover, and bake an additional 12 to 15 minutes to let it gold to deep brown.
13. I prefer dark, because I found out that the aroma will be in the crust.
14. Let cool completely on rack before cutting.
15. Will last 2 to 3 days in paper or wrapped in plastic, or you can slice and freeze in ziplock bag, defrost or toast.

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Tags

bake at home Bauernbrot,

Bake German Farmers bread,

Bake you own Bauernbrot,

Breads,

Breads and Pastry,

Germany,

no knead bread

Calories

291

12%

Fat

1.9 g

3.1%

Saturated

0.4 g

2.2%

Carbs

61 g

20%

Protein

9.0 g

Fiber

8.6 g

34%

Sugar

0.5 g

Sodium

282 mg

11%

Trans fat

0.0 g

Cholesterol

0.0 mg

0

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

© 2021 AngiesWeb.com

My recommendation:

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