Mein Bauernbrot, a no-knead German crusty Bread

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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


Bauernbrot, German Farmers bread
German Bauernbrot or whole wheat crusty bread
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:

Ingredients Bauernbrot, German farmers bread, no knead bread

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 BranFlax seeds and Caraway seeds

A pastry mat I use to prepare the dough can be bought here on Amazon:

My recommendation:

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

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

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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