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.
In fact, rye is such a common bread ingredient that German breads are classified by the amount of rye content they contain.
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.
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In fact, Germans sometimes refer totheir 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 oftenoffered the choice betweenwhite 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 receivedwas still a golden brown, grainy wheat, just not quite as dense and heavy as the rye breads that we had been eating!
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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
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”.
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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. Thesweet, yet savory flavor of these spices adds a wonderful depth and sweetness to the rye bread.
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.
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In Germany, breads can differ drastically based on region, meaning that a bauernbrot from one area’s farmswon’t necessarily taste like a bauernbrot from anotherregion’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 recipewalks you through making the simplesourdough starter, and this starter only needs to rest for 24 hours before making the bread.
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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!
*Because of the high volume of rye flour, this bread dough will not create the typical elasticity that you would see in a dough with a higher portion of wheat flours. (This also means that the bread will not spring in the oven as much as a wheat bread does.)
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.
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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
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.
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.
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Made 2 loaves and decided to share a loaf and a jar of my homemade sauerkraut, with a neighbor. Had I known what he does for a living, I would have never been brave enough to do so. He's literally the head of R&D for a major bakery industry supplier! He absolutely loved the bread though, and asked if he could commission me to make a couple more loaves, so he could make pastrami sandwiches for a poker night that he hosts. So even a professional thinks this bread is great!
Will it make a big difference to leave out the caraway? And can I cook in a bread cloche preheated in the oven.
Leaving he caraway will just impact the flavor and a bit of the digestive boost from the seeds. If you are familiar cooking with a bread cloche, then it should work just fine. We can't give advice for any adjustments that may be needed though, as we are not particularly familiar with that cooking method.
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Sarah, I followed your recipe exactly and I kneaded it by hand. Everything went well, just used a bit less of the wheat flour (we're in a dry Montana climate). What a beautiful loaf, nice texture, intriguing spice blend and this bread tastes so very delicious! Will make again soon. Thank You!
@Sarah Ozimek, Did you substitute wheat flour for the rye flour or did you do a mixture of rye and wheat flour?Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
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Germany loves its bread. Thousands of varieties of carefully crafted bread are baked daily to fulfill the country's love for this nutritious and wholesome dish. Far from the store-bought loaves of bread that convenience has made us accustomed to, German farmer's bread is hearty, dense, crusty, and simply delicious. Eaten as an accompaniment to a variety of dishes, from stews and soups to meat-heavy meals, this bread is a treat when simply eaten with fresh butter or cheese.
Our recipe is one of the easiest German breads to reproduce at home, and although it requires some time commitment, most of it is used up by resting the dough and allowing the chemistry of proofing to do its magic. This hearty bread requires a mix of half white and half whole-wheat flours, some sourdough starter for taste and texture, and the classic German addition of caraway seeds. Two rises make this bread light and easy to slice, perfect for serving with soup, or preparing an Abendbrot, or the evening bread, in which a spread of sandwich fixings is laid out for the family to enjoy. This recipe makes one large
A sourdough starter is a medium to cultivate wild yeast. As opposed to domesticated and commercially available dry or fresh yeast, wild yeast lives all around us on all surfaces like our skin, kitchen counter, or our house walls, and we can cultivate it with the help of a sourdough starter. Although making a starter requires time and patience, as it likes certain environments better than others to develop, creating one is how we can use wild yeast for making delicious loaves of bread and other bakery items. You can make a sourdough starter at home, buy it, or if you're lucky, perhaps a friend is already cultivating one.
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I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!
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