If you love hearty bread, Bauernbrot is for you! This German rye bread brings authentic flavor and texture together in one easy to make loaf.
German Bread
Germans love their bread dense and hearty.
Rye flour is a common addition to their loaves, giving them a darker color and very heavy texture.
In fact, rye is such a common bread ingredient that German breads are classified by the amount of rye content they contain.
- Weizenbrote – “wheat bread” – at least 90% wheat
- Weizenmischbrote – “mixed wheat bread” – wheat and rye bread with 50-89% wheat
- Roggenbrote – “rye bread” – at least 90% rye
- Roggenmischbrote – “mixed rye bread” – rye and wheat with 50-89% rye
- Vollkornbrote – “whole grain bread” – breads made with ground whole grains
(Information from GermanFoodGuide.com.)
Since we’re big fans of hearty bread, we really love the fact that there’s no wimpy bread when it comes to traditional German bread.
Forget American white bread!
In fact, Germans sometimes refer to their wheat bread (weizenbrote) as “white bread”, since is is so much lighter in color and flavor than the rye breads.
When we traveled in Germany, we were often offered the choice between white or brown bread for breakfast or with lunch. We typically went with brown bread, since we love hearty bread and we though that “white bread” would be what we think of as white bread here in the States.
Imaging our surprise when we decided to try something different one meal and ordered “white bread”. What we received was still a golden brown, grainy wheat, just not quite as dense and heavy as the rye breads that we had been eating!
German Farmer’s Rye Bread
Bauernbrot means “farmer’s bread”, and, as the name implies, it is more common to find this kind of bread on farms. It is a bit heartier than a standard landbrot (or “country bread”), because farmers need a bread that will stick with them!
We found that farmer’s bread tends to fall in the Roggenbrote or Roggenmischbrote categories, meaning that it is so hearty because it is over 50% rye.
And, like many German breads, it uses a sourdough starter to give the bread rise and develop a beautiful, lightly sour, flavor.
As if rye and sourdough don’t pack enough flavor, many of these breads are also seasoned with one or a mixture of spices known as “German bread spice”.
What is German Bread Spice?
One thing you will notice when eating German rye bread, is that it has a very characteristic flavor. Many of the recipes we found called for “German bread spice”, which seemed to be key to creating that authentic German flavor.
German bread spice is a mixture of spices that typically includes caraway, anise, fennel, and coriander. The sweet, yet savory flavor of these spices adds a wonderful depth and sweetness to the rye bread.
In addition to adding flavor, they are wonderful medicinal spices that aid in digestion.
Rye bread packs a lot of fiber, and mixing these spices right into the bread gives your digestive system a little extra help breaking all that fiber down.
Our Bauernbrot Recipe
In Germany, breads can differ drastically based on region, meaning that a bauernbrot from one area’s farms won’t necessarily taste like a bauernbrot from another region’s farms.
Our bauernbrot recipe creates a dense and hearty bread that is heavy on the rye, but has enough wheat flour mixed in to create a balance, hearty bread. And, of course, we included German bread spice to give the full effect of authentic German flavor.
We do use a sourdough starter for this bread, as is quite traditional in German bread making, but if you’re not used to working with sourdough, don’t worry. Our recipe walks you through making the simple sourdough starter, and this starter only needs to rest for 24 hours before making the bread.
That means no multiple days of feeding and care before you can finally get your bread into the oven!
If you love hearty bread that is perfect for winter soups or spreading with creamy cheese spreads, then we are confident that you will love this German rye bread recipe!
Bauernbrot (German Farmer's Bread)
Ingredients
For the Starter
- 1 c unbleached all purpose flour
- 1 c rye flour
- 1 Tbsp honey
- 1 c water, warmed to 80F
- 1 tsp active dry yeast
For the Dough
- 1 c rye flour
- ½ - ¾ c unbleached all purpose flour
- ½ tsp whole caraway seeds
- ½ tsp ground anise
- ½ tsp whole fennel seeds
- ½ tsp ground coriander seeds
- 1 ½ tsp salt
For baking
- 1 egg white beaten with 1 Tbsp water (for the egg wash)
- Cornmeal (to dust the baking sheet)
Instructions
- Mix all starter ingredients in a large bowl. Cover the starter with plastic wrap and let it rest on the counter for 24 hours, until very bubbly.
- Using a stand mixer fitted with a dough hook, add all the dough ingredients to the starter, starting with ½ c all purpose flour. Add the remaining all purpose flour as needed to help the dough come together. Knead on the mixer for 1-2 minutes, until a soft and slightly sticky ball of dough forms.* (Alternately, turn the dough out onto a lightly floured surface and knead by hand for 5-7 minutes.)
- Shape the kneaded dough into a ball. Cover it with a damp tea towel and let it rise in a warm, draft-free place for roughly 2 hours, until puffy and nearly doubled.
- Knead the dough a couple of times (using added flour on your hands has needed) and shape it into its final round shape, pressing to flatten the round slightly. Place the shaped dough onto a cornmeal-dusted baking sheet. Brush the top of the dough with a little of the egg white mixture and cut a few slices in the top of the dough, using a serrated knife. Let the shaped dough rise in a warm, draft-free place for 40-50 minutes, until puffy.
- Near the end of the final rising time, preheat your oven to 425F.
- Bake the bread at 425F for 30-40 minutes, until the bread sounds hollow when tapped or a thermometer inserted into the center of the bread registers 180-185F.
- Remove the bread from the baking sheet, and let it cool at least 10-15 minutes on a wire rack before cutting and serving.
Notes
If you liked this recipe, here are some similar dishes you may enjoy!
Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Fred
Thursday 18th of January 2024
I've tried this recipe twice. When I add the rye and unbleached flour to the starter, the mixture is so dry that I need to add about 3/4 cup of water. ( I tried using a hand mixer with with double dough hooks as well as trying to mix/knead by hand but the mixture just doesn't happen due to its dryness.) Any ideas?
Sarah - Curious Cuisiniere
Saturday 27th of January 2024
Hi Fred. When adding the flour, do you start with only 1/2 cup of all-purpose flour? Only add as much all-purpose flour as you need. Different flour brands take different amounts of water. So, you may just be using a really thirsty rye flour. Add your rye flour first, and then add only as much all-purpose as you need to get to a soft and slightly sticky dough to come together. If you do still find you need more water, then go ahead and add it.
Steve
Sunday 1st of October 2023
Oh one more, do you recommend medium rye flour?
Sarah - Curious Cuisiniere
Tuesday 10th of October 2023
Yes, medium rye works well here. As with any bread recipe, there can be a lot of variance in how different brands of flours take moisture. So we do recommend adding your last bit of flour slowly. Rely more on how the dough feels than the measurements. Enjoy!
Steve
Sunday 1st of October 2023
Love Bauernbrot, so this recipe looks awesome. Quick question- could I bake it in a cast iron Dutch oven? Also, any need to have a steam pan in the oven?
Thanks!
Sarah - Curious Cuisiniere
Tuesday 10th of October 2023
Hi Steve. This bread should work in a cast iron Dutch oven. But, honestly, I haven't played around with that method enough to be able to give recommendations on how to adapt this recipe for a Dutch oven. You don't need a steam pan for this bread. But if you're looking for a more firm crust, adding one won't hurt.
Siki
Tuesday 14th of March 2023
I am confused. I understood you to say this was a sourdough recipe but it uses store bought yeast. Do you have the sourdough one? Thanks
Sarah - Curious Cuisiniere
Wednesday 15th of March 2023
Hi Siki. The yeast is used to kick-start your starter and get it ready to use in 24 hours. If you happen to have some active rye starter laying around, then you could substitute an equal amount of that rye starter for the starter portion of this recipe.
Navneet
Wednesday 22nd of February 2023
Can we replace all purpose flour to whole wheat flour?
Sarah - Curious Cuisiniere
Wednesday 1st of March 2023
Hi Navneet. I wouldn't recommend it. This is already a more dense bread due to the rye flour, and it really needs the all purpose to lighten it up. That being said. If you like a really hearty bread, what flour you use is up to you. If you do make the substitution, you will likely need to use less flour or more water because whole wheat flour will take more liquid.