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

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.

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

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.

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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