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. I had to try, and I am hooked ever since. This “Bauernbrot” baked the Dutch oven is easy and authentic, even a four year old can do it.

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.


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)

Tip about rising dough in cold Winter month. If it is cool in the home at night, warm up your oven to 200F. Turn off, and place the bowl (covered loosely) overnight with the dough inside. Dough will be ready in the morning

My recommendation:

Here is the New York Times video, the basic recipe. This is how everything started

9 thoughts on “Mein Bauernbrot, a no-knead German crusty Bread

  1. I made it and loved it. I am German, living now in America – Thank you for this recipe.

  2. 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

  3. 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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