The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

German No-Knead Bauernbrot (German "Farmer's Bread")

DragonRider65's picture

German No-Knead Bauernbrot (German "Farmer's Bread")

When I first joined this Site, I was making some interesting breads and mentioned that we were having company over for dinner for a German Dining Fare.


My girlfriend, who I do refer to as "The Beautiful Countess Marina", or usually "The Countess", for short, is German, she grew up there and only moved to America when she was 19. She loves German Food, and there are quite a few things we do that are authentic German Recipes here, including Brotchen, which I also make for her all of the time, too!

She just mentioned what Bauernbrot was recently, though, so I had to do some research to find out how to make it anf this Recipe is what I came up with after comparing a few from her German Websites. It turns out marvelous, and she absolutely loves it! I call that a huge "WIN!" because she is very picky, believe that! LOL!


So I thought I might venture in here to share this Recipe with you, and if you do not wish to use Beer in the Recipe, just change that to water and it still works out fine..? But if you do add a Dark Beer, (I used "Founder's Breakfast Stout" and it was awesome both times I have made this Bread!) it changes the flavor dramatically and tastes so good!


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

    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

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.

    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
    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, I usually use Parchment Paper
    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 a crisscross pattern 1/4 to 1/2 inch 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.


I also made a Loaf of my Home Made Whole Wheat French Bread, too, you can also see that in the second photo! LOL!




SoozeSD's picture

Dragon Rider, 

Thanks for sharing! My husband is German and has been asking me to make German type bread. I'm a newbie baker and haven't ventured into Sourdough yet, so this Commercial Yeast recipe is one I'd like to try.

Can you describe the taste with the beer - is it bitter or more subtle?