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

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. The Black Lodge Cast Iron I found to be the best choice, since the high temperature will stain the Emaille. Here are some of my choices of Dutch Ovens. You can order them here!

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:

Double the recipe:

If you have a 6 or 7 Quart Dutch Oven you can double the recipe, bake it at 480 F (500 F for more crispiness) for 55 min, remove cover and bake another 15 to 20 min. until golden-brown, and longer for a darker crust. The aroma is in the crust

Optional add-ins for the dough:

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)

You can buy on Amazon Wheat Bran, Flax seeds and Caraway seeds

For easy lifting:

Mein Bauernbrot (No knead German Crusty Bread)

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106 ratings

January 1, 2020

by AngiesWeb.com

Cuisine German

Category Breads and Pastry European Cuisine 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: add 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 dark beer, 1/2 cup water, 2 tbsp vinegar

Persons

12

Serving Size

1

Prep Time

15 minutes

Cook Time

45 minutes

Wait Time

18 hours

Total Time

1 hour

Double the recipe if you have a 6, or 7 Quart Dutch Oven, bake it at 480 F (500 F for more crispiness) for 55 min, remove cover and bake another 15 to 20 min. until golden-brown, and longer for a darker crust. Optional: Add to flour mixture 2 tbsp Wheat Bran, Germ, Flax seeds or Caraway seeds.
Order a Danish Dough Whisk here.
To promote a strong rise, great texture and crust order active Diastatic malt here 

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 cotton 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 the lid and bake an additional 10 to 25 minutes. The aroma is in the crust, therefore I prefer it dark with the lid off for 15 to 25 minutes.
13. Let cool completely on rack before cutting.
14. Will last 2 to 3 days in zip lock plastic bag, or slice and freeze in freezer bag.
15. Defrost the slice in microwave for 1 minute, or just toast.

Notes

Cool on rack before cutting. Will last 2 to 3 days in paper or wrapped in plastic. Slice and freeze in ziplock bag, microwave 30 seconds and/or toast.

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Tags

bake at home Bauernbrot,

Bake German Farmers bread,

Breads,

featured,

German no-knead bread,

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:

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

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.

Here is the New York Times video, a basic recipe. Since watching this this little video I was hooked baking my own bread