Bauernbrot Recipe

There’s something almost transformative about diving into the world of homemade baking, and this rye bread recipe is the perfect gateway to creating that earthy, aromatic bread everyone dreams of. Trust me, nothing compares to the soul-soothing moment when you pull a warm, crusty loaf out of your oven, infusing your kitchen with the delightful scent of freshly baked bread. With each knead and rise, you’re not just making bread—you’re crafting a slice of cozy nostalgia, one that’s got just the right crunch to pair with your favorite spread.

The Bauernbrot I make, a country German bread, combines the robust flavors of 500g rye and 300g all-purpose flour. With 400ml of warm water to bind and 1 packet of active dry yeast for rise, I love how the optional seeds like caraway bring a savory depth to this perfect-for-any-meal bread.

This hearty loaf offers nothing but wholesome nutrients and perfect-textured slices.

Bauernbrot Recipe Ingredients

• Rye Flour: High in fiber, gives a rich, earthy flavor, enhances digestion.
• All-Purpose Flour: Provides structure, moderate protein, balances rye texture.
• Active Dry Yeast: Leavening agent, helps dough rise, contributes to bread’s airy texture.
• Apple Cider Vinegar: Adds tang, strengthens gluten, enhances flavor and shelf-life.
• Caraway Seeds: Optional aromatic spice, aids digestion, adds a distinct, licorice-like flavor.
• Sunflower Seeds: Optional, rich in healthy fats, adds crunch, boosts protein content.
• Flaxseeds: Optional, high in omega-3, fiber, enhances nutrition and texture.

Bauernbrot Recipe Ingredient Quantities

• 500g rye flour
• 300g all-purpose flour
• 2 tsp salt
• 1 packet (7g) active dry yeast
• 1 tsp sugar
• 400ml warm water
• 1 tbsp apple cider vinegar
• 2 tbsp caraway seeds (optional)
• 2 tbsp sunflower seeds (optional)
• 2 tbsp flaxseeds (optional)

How to Make this Bauernbrot Recipe

1. Mix the rye flour, all-purpose flour, and salt until combined in a large bowl.

2. In a different small bowl, combine the sugar with part of the warm water. Stir to dissolve, and then sprinkle the yeast on top. Let the mixture sit for 5 to 10 minutes, or until it is frothy. If after 10 minutes the mixture has not become frothy, then the yeast is no good. Discard the mixture and start again with fresh yeast.

3. In the center of the flour mixture, make a well. In it, pour the yeast mixture, the rest of the warm water, and the apple cider vinegar.

4. Combine the ingredients until they form a sticky dough. Add to the dough, if desired, the caraway seeds, sunflower seeds, and flaxseeds, and mix them in.

5. Dump the dough on a surface dusted with flour and knead it for around 10 minutes, or until it reaches a smooth, elastic state—that is, when the dough no longer sticks to your hands, the work surface, or the well-oiled bowl you originally mixed it in.

6. Mold the dough into a ball and set it in a bowl that has been lightly greased. Cover the dough with a clean cloth and let it rise in a warm spot for 1 to 2 hours, or until it has doubled in bulk.

7. Heat the oven to 220°C (425°F). Also heating in the oven, place a baking stone or an upside-down baking sheet.

8. Once the dough has risen, deflate it. Shape the dough into a round loaf and put it on a piece of parchment paper.

9. With a sharp knife, make a few shallow cuts in the top of the dough. If you wish, you can sprinkle on some more seeds.

10. Transfer the dough and parchment carefully to a baking stone that is at the right temperature. You want to do this without deflating the loaf (which, trust me, is a lot easier when the dough is NOT very wet). I recommend using two spatulas, one on each side, to lift the loaf off the counter and onto the stone.

Bauernbrot Recipe Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Measuring spoons
4. Measuring cups
5. Mixing spoon or spatula
6. Clean cloth or kitchen towel
7. Flour sifter (optional)
8. Kitchen scale
9. Surface for kneading (e.g., countertop or cutting board)
10. Baking stone or baking sheet
11. Parchment paper
12. Sharp knife
13. Two spatulas
14. Oven

FAQ

• What is Bauernbrot?Farmers’ bread is a traditional German bread with a dense, penetrant core and thick crust. Unlike the more fanciful breads found in bakers’ shops, Bauernbrot is a crusty loaf with an unrefined earthiness. It is more than a common bread; it is a noble loaf that, in oblation, nourishes the body.
• Can I substitute the rye flour?It is acceptable to replace some of the rye flour with whole wheat flour or more all-purpose flour, but this substitution will change the texture and flavor of the final product somewhat.
• Do I need to use seeds in this recipe?No, the seeds are optional. They add texture and flavor but can be left out if you want.
• How do I know when the bread is done baking?The bread is finished when it has a deep brown crust and sounds hollow when you tap it on the bottom. This is usually after about 45-50 minutes in a preheated oven at 220°C (428°F).
• Can I use instant yeast instead of active dry yeast?You can absolutely use the same amount of instant yeast as a substitute for active dry yeast, and there’s no need to first dissolve it in water.
• Why is apple cider vinegar included in the ingredients?Apple cider vinegar aids in boosting the taste and preserving the bread; it also contributes to the dough’s acidity, which is good for gluten development.
• Can this bread be made without a mixer?Indeed, mixing the dough by hand is possible, and you will need a heavy spoon and some good old elbow grease. It will take longer, in all likelihood, to achieve a smooth dough by this method and you are advised to use a sturdy spoon. A dough whisk, for those who have one, is also a good option. No matter the tool, you will want to mix vigorously for a good 5 minutes.

Bauernbrot Recipe Substitutions and Variations

Spelt flour can be substituted in for rye flour to deliver a different taste and an identical texture.
You can substitute whole wheat flour for all-purpose flour in a bread recipe when you want a denser, more nutritious loaf of bread.
White vinegar or lemon juice can be used in place of apple cider vinegar.
Fennel seeds can replace caraway seeds for an aromatic profile that’s somewhat different.
Pumpkin seeds can be substituted for sunflower seeds in recipes where an extra crunch and a nutty flavor are desired.

Pro Tips

1. Check Water Temperature Make sure the warm water used to activate the yeast is between 38-43°C (100-110°F). Water that’s too hot can kill the yeast, while water that’s too cold will not activate it properly.

2. Steam for Crust For a crustier loaf, add steam during the first 10 minutes of baking. You can do this by placing a small oven-safe dish filled with water on the lower rack of the oven or by spraying some water onto the oven walls when you first place the bread inside.

3. Rest Period Allow the dough to rest for about 5 minutes halfway through kneading. This helps relax the gluten and makes the dough easier to work with, resulting in a better texture.

4. Use a Banneton For an artisan look and uniform shape, proof the dough in a banneton or proofing basket. This also helps support the dough as it rises the second time.

5. Storage Store your finished loaf in a paper bag or wrapped in a clean kitchen towel to maintain its crusty exterior. Avoid plastic bags as they can make the crust soft. Freeze any leftovers in a sealed bag for longer-term storage.