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German Bread Recipe

Delicious German Bread Recipe (Bauernbrot)

German Bread Recipe (Bauernbrot): A Journey Through Germany’s Hearty Farmers Bread

Craving to try German traditions? Look no further than Bauernbrot, a native and delicious bread woven deep into the country’s culinary heritage.

The highlight of the German table:

For centuries, Bauernbrot (peasant bread) has been a cornerstone of rural German life. This delicious bread was born profitable and efficient, nourishing generations of farmers and their families. Made with simple ingredients like rye flour, wheat flour, sourdough starter and salt, Bauernbrot is a staple of German culinary tradition

Bread making heritage:

Bauernbrot’s recipe has been passed down through families for centuries, with each region adding its unique twist. This rich heritage ensures that no two Bauernbrot are exactly alike, and each loaf boasts quality created by local grains and baking techniques

Not just bread: Cultural symbol:

Bauernbrot transcends its role as a food source. Its simple beauty and complex flavors represent the core values ​​of German food: comfort, nutrition, and a deep respect for tradition.

Assessing community change:

Take a trip through Germany, and you’ll find an interesting variety of Bauernbrot. From the dark, thick Westfalen pumpernickel to the light roggenmischbrot (rye bread mix) popular in the southern regions, each variety offers a unique flavor of its local heritage

FAQs About Bauernbrot:

  • What does Bauernbrot taste like? Bauernbrot typically boasts a tangy sourdough flavor with a hint of sweetness from the caramelized crust. The texture is dense and chewy with a satisfying crust.
  • How is Bauernbrot traditionally eaten? Bauernbrot is a versatile bread enjoyed throughout the day. Slice it thin for breakfast with butter and cheese, or pair it with hearty soups and stews for a satisfying meal.

What I Learned While Making Bauernbrot:

  • Sourdough Starter is Key: Using a mature sourdough starter adds depth of flavor and complexity to the bread.
  • Patience is a Virtue: Allow ample time for the dough to rise. This ensures proper gluten and sourdough culture development, resulting in a light and airy crumb.
  • Embrace the Imperfections: Bauernbrot is a rustic bread, and a perfectly uniform shape isn’t necessary. Embrace the unique character of each loaf.

Tips & Tricks for Baking the Perfect Bauernbrot:

  • Use high-quality ingredients: Invest in fresh flour and a healthy sourdough starter for the best results.
  • Preheat your baking stone: A preheated baking stone ensures an even bake and a crispy crust.
  • Control the moisture: Lightly dusting of flour on the dough during shaping helps prevent sticking and creates a beautiful crust.

Explore the rich world of German bread recipes! From the hearty Bauernbrot to lighter rolls and pretzels, German baking offers a delightful adventure for your taste buds.

  • Serves: 12 slices People
  • Prep Time: 15 minutes
  • Cooking: 35-40 minutes
  • Difficulties: medium
Adjust Servings
For Cooking
  • 4 cups all- purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons active dry yeast
  • 1 ½ teaspoons salt
  • 1 ½ cups warm water
  • 2 tablespoons molasses
  • 2tablespoons vegetable oil
  • Cornmeal (for dusting)
For Dressing
Nutritional Information
  • Calories
  • Total Fat
  • Saturated Fat
  • Cholesterol
  • Sodium:
  • Total Carbohydrates
  • Dietary Fiber
  • Sugars
  • Protein

Conclusion: Bauernbrot, with its rustic charm and wholesome taste, brings the essence of traditional European baking to your kitchen. Our recipe guides you through creating a hearty loaf that’s perfect for savoring on its own or accompanying a range of dishes. The variations add a personal touch to this classic recipe, allowing you to experiment with flavors and textures. Whether you’re a seasoned baker or a beginner, Bauernbrot is a delightful journey into the heart of German baking traditions.

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    1. In a mixing bowl, combine the all-purpose flour, whole wheat flour, and salt.
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    In a separate bowl, dissolve the yeast in warm water and let it rest for about 5 minutes.

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    Add molasses and vegetable oil to the yeast mixture.

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    Gradually pour the wet mixture into the dry ingredients while stirring.

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    nead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

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    Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

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    Punch down the risen dough and shape it into a round loaf.

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    Sprinkle cornmeal on a baking sheet and place the loaf on it.

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    Cover the loaf and let it rise for another 30 minutes.

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    Preheat the oven to 375°F (190°C).

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    Score the top of the loaf with a sharp knife and bake for 35-40 minutes until golden brown and sounds hollow when tapped.

  • Mark As Complete

    Score the top of the loaf with a sharp knife and bake for 35-40 minutes until golden brown and sounds hollow when tapped.

Written by

Chef Fajar’s journey into the world of pastries began as a childhood fascination that evolved into a lifelong pursuit. With formal training in both classic and contemporary pastry techniques, Chef Fajar has honed his skills to perfection, ensuring that each dessert is a masterpiece of taste and presentation.

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