No-knead German crusty bread, Bauernbrot

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

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.

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. Can be frozen or vacuum packed. Order 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 website for under $60. Scroll down, there are some of my choices of Dutch Ovens.

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

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

You will need a Dutch Oven like the ones from Amazon. I prefer the dark or black ones. 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. You can order them here!

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)

My recommendation:

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

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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