Mein Bauernbrot (No knead German Crusty Bread)

I became a bread baking enthusiast after watching a NY Times video of Sullivan Bakery in New York, I believe it was 2011. It started as “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.

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 when not in use a lot.

Some essentials are a Danish Dough Whisk, and of course a Dutch Oven. High temperatures will leave black marks, so if you don’t want to be bothered with scrubbing, choose the black one without the enamel. I had the best experience with these products below of Amazon (more products on bottom of page). It can be ordered right here on my AngiesWeb website

The Danish Dough Whisk is for me a necessity. I used my hands before, not anymore! Here are several I recommend and can be ordered below. Scroll down the bottom for the all steel Danish Dough Whisk

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.

 Recipe for 4 or 5 quart Dutch Oven:

Mein Bauernbrot (No knead German Crusty Bread)

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Angie with AngiesWeb

Prep Time: 20 hours

Cook Time: 45 hours

Cool on rack. Cut in pieces or slice to freeze. Take out as needed

Ingredients

• 3 cups bread flour. I prefer King Arthur 100% Whole Wheat and King Arthur (or Pillsbury) White flour. Mix as desired. (Publix has Rye and Spelt flower).
• 1/4 tsp. Fleischman active dry yeast
• 1 tsp Diastatic Malt ("Krume" enhancer)
• 1 1/4 tsp. salt
• 1 cup water, 1/2 cup dark beer, 2 tbsp vinegar

Instructions

• • Mix together the flower, yeast and salt
• • Add lukewarm water mixture (not hot) and mix with hands or a Danish Dough Whisk
• • 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.
• • 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 brown
• • Let cool completely on rack.

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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

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:

This Sullivan Bakery Book was my guidance. You can find some great bread recipes. You can order your copy here: