Authentic German Farmers’ Bread | Bauernbrot (Edit recipe)

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Miss the bread from Germany? Learn how to bake a traditional Bauernbrot (Mischbrot) with a perfect "butter-friendly" crumb using my no-stress heritage method. Free flour guide included!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

11

Serves: 12

Ingredients

For the preferment:

For the main dough:

65 grams Sourdough Starter, Homemade, your preferment
330 grams Water
200 grams Coarse Rye Meal
200 grams White Whole Wheat Flour
100 grams Spelt Flour
12 grams Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the prefement:
In the morning, in a small jar, mix all the ingredients well. Cover the jar loosely and keep it in a warm spot for 8-12 hours. The ferment should double.
For the main dough:
In the evening, in a large bowl, mix water and sourdough preferment well. Add the flours and mix well. The dough will be sticky. You can use your hands to shape it into a rough ball.
Cover the bowl and let it ferment in a warm spot overnight (12-14 hours).
Shaping the dough:
The next day, flour a banneton well. Flour your work surface generously. Dump the dough onto the work surface and shape it into a ball. While continuously turning, gently fold the sides over the middle to create some surface tension. Pinch the open sides together.
Transfer the dough ball to the banneton with the pinched side facing up. Cover with a tea towel and keep in a warm spot for another 2-3 hours.
Baking the bread:
Preheat your cast-iron Dutch oven at 480˚F (250˚C) for 30 mins.
Carefully, transfer the dough ball to the preheated Dutch oven with the smooth side up. Optional: score the top of the bread. Put the lid back on and bake in the hot oven for 30-40 minutes.
Reduce the oven temperature to 390˚F (200˚C), remove the lid, and bake for another 5-10 minutes.
Remove the bread from the oven and let it completely cool on a wire rack.

Notes

In order to achieve the distinct crumb, I recommend milling the grains on the finest setting and sifting out about 15-20% of the bran by weight
You can download my handy free flour guide here:
Feel free to experiment with the ratios of rye flour to wheat flour to spelt flour to achieve your preferred taste

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	101
Fat:	0 g
Carbohydrates:	20 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	434 mg
Fiber:	4 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.