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)
Ingredients
Instructions
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
Freeze in pieces 
Slice with Bread slicer,
then freeze
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:
English
German
Japanese
Spanish
French
Italian
Chinese (Simplified)
Arabic
Are we sure about the high heat for 55 mins?
Yes, all no-knead Dutch oven recipes need to be very high heat, 480 to 500F. Make sure to reheat pot in oven first
Can I use a cast iron Dutch oven?
Yes, that’s what I use also
Can I use a regular Dutch oven?
Yes, sure
Mine didn’t rise at all. Normal?
Was it too cold in the home? It has to be at least 70F degrees. You could warm up the oven on the lowest temp, turn off and let rise in there overnight.
I made it and loved it. I am German, living now in America – Thank you for this recipe.
Yes, crosswise with a knife before putting it in the oven
Have you ever tried doing half Whole Wheat and half Rye Flour? Wondering if that would work?
I haven’t, but you can. It might not rise as high
I have used just Whole Wheat, but prefer Mischbrot, half white flour. You can do whatever you and your family prefers.
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
Herzlichen Dank 🙂 I will try the half and half with a longer fermentation!