Bauernbrot
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
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This “Bauernbrot” baked in the Dutch oven is easy and authentic, even a six 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.
Order your Diastatic malt powder here on Amazon
If you have or buy 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 the desired dark color. Remember, the aroma is in the crust!
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.
Especially for baking with the Dutch oven, I recommend this type below (the Emaille light color ones will stain at 500F) You can order the Dutch Ovens here on Amazon!
The Danish Dough Whisk is for me a necessity. I used my hands before, not anymore! Danish Dough whisks can be ordered here!
Watch a little video below 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 off Amazon at the bottom
Ingredients I use:
Optional add-ins for the dough:
Add to White Flour:
- Add to flour and mixture dried Cranberries and crushed Walnuts (or Almond slivers)
- 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)
- Cover with “Everything but the Bagel Sesame” seasoning
Add to Whole Wheat Flour:
- Add to flour mixture 2 tbsp Wheat Bran/Germ,
- 1 cup Spelt flour with 2 cups whole wheat
- Add to flour mixture Flax Seeds
- Cover with Oatmeal
- Add to flour mixture 1 tbsp Caraway and/or crushed Anis Seed
- Cover with “Everything but the Bagel Sesame” seasoning
For the basic “Bauernbrot” I use a mixture of whole wheat and white flour about 1 x 1, or to your liking. also diastatic malt powder, caraway seeds. I add beer and a little vinegar to the water. as you see the recipe below
You can buy on Amazon Wheat Bran, Flax seeds and Caraway seeds
A pastry mat I use to prepare the dough can be bought here on Amazon:
Mein Bauernbrot (No knead German Crusty Bread)
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
Order a Danish Dough Whisk here.
To promote a strong rise, great texture and crust order active Diastatic malt here
Instructions
- Mix together the flour, diastatic malt (optional), yeast and salt
- Add to the flour lukewarm water with the dark beer and a little vinegar.
- Mix with hands or a Danish Dough Whisk (from Amazon)
- Cover the bowl with plastic and let sit 17 to 22 hours covered loosely, best to rest overnight in a warm place.
- 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 cotton towel, but don’t have to.
- Wipe the bottom of the Dutch oven with vegetable oil.
- Preheat oven to 480 to 500 degrees with Dutch oven inside.
- 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.
- Place the dough in hot Dutch oven, cover, and bake for 30 minutes.
- 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.
- Let cool completely on rack before cutting.
- Will last 2 to 3 days in zip lock plastic bag, or slice and freeze in freezer bag.
- 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.
My recommendation:
Not needed in my recipe, but optional is a Sourdough starter you can buy here:
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Can I use a cast iron Dutch oven?
Yes, that’s what I use also
Can I use a regular Dutch oven?
Yes, sure
I made it and loved it. I am German, living now in America – Thank you for this recipe.
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!
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!
I gave up on the Sourdough. I travel too much. It’s like tending a baby, you have to feed it every couple of days ;-). I found this: https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/ Hope that helps