Bauernbrot Recipe (German farmer-style rye bread) (2024)

FAQs

What do you eat with Bauernbrot? ›

"German Farmer Bread similar to what is found in when purchasing Bauernbrot in a Bavarian bakery in Germany. Great with butter and cold cuts, or just plain butter. My sons' favorite is with salami and aged "Moon Cheese"."

Such bread is often known as black bread (German: Schwarzbrot, Russian: чёрный хлеб) from their darker color than wheat bread (enhanced by long baking times, creating Maillard reactions in the crumb).

The method is simple: Flour, salt, water, and a little yeast, create a no-need dough. However, the dough has to ferment for at least 14 to 16 hours. I usually mix my dough on a Saturday at 9:00 am and bake my bread the next day at 9:00 am.

Pumpernickel is a traditional German bread that is known for its dark colour, dense texture, and distinctive flavour. It is made from a mixture of rye flour, whole rye grains, and sometimes a small amount of wheat flour, as well as water, salt, and sometimes molasses or caramel colouring.

Traditional accompaniments for German rye bread include butter, cream cheese, pickles, and various types of cold cuts such as salami or ham. These pairings complement the rich and earthy flavors of the rye bread.

Schwarzbrot is very versatile. It goes well with wurst and cheese slices and it also taste great with just some butter. It also goes great with fried or scrambled eggs. It can also be cut into cubes, roasted in a pan, and enjoyed over soups and salads.

High in iron, potassium, calcium, zinc and soluble fibre, rye bread is a dark, dense bread with a distinctive earthy taste. Rye bread is considered more nutritious than wheat bread. As well as being super filling, it also contains more fibre and B vitamins than wheat breads.

In the U.S., pumpernickel is crafted into a more familiar rounded loaf. It contains an airier texture, has a crust, and offers additional flavors for an aromatic result. This deviates from the original German concoction, which uses only dark rye flour for a very dense bread. Both are delicious but are quite different.

This is a rustic, dark rye bread that has a dense crumb, it is made with 70% organic whole rye and whole wheat flour . It's characteristic is a rich rye flavor achieved by a special seasoning which includes caraway seeds and a strong rye sourdough.

This can affect the bread by adding a "yeasty" taste if you put too much into the dough. General amounts of yeast are around 1 - 2 % of the flour, by weight. Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand.

What is the secret to making homemade bread? ›

In a nutshell, if you're buying basic, cheap sandwich bread, it's probably cheaper than you can make it at home. But if you compare two loaves similar to what you could make at home — one made with high-quality ingredients as opposed to one made with lesser quality ingredients — home baking becomes much cheaper.

So Germans to this day tend to eat sourdough bread made with rye, spelt and wheat flours and packed with grains and seeds. German bread is heavy and has substance; it (literally) outweighs fluffy focaccia or ciabatta. That hefty tradition never caught on in the rest of Europe.

In northern and western Germany, that would be "Kanten," or "Knust," to name just the most common terms. Bavarians and Austrians might call the crusty dry end of a loaf of bread "Scherzl"; elsewhere in southern Germany it's a "Rand." Jokingly, the heel is also known as "Hintern" (behind).

A diet that includes rye bread helps build healthy bones and tissues throughout the body. This is thanks to a swath of nutrients, like the calcium and manganese it contains, as well as iron that builds red blood cells and B vitamins that promote cell growth and repair.

A slice of Bauernbrot with its soft crumb and lovely crust is perfect with any topping, ranging from cold meat or cheese to sweet jam or honey.

"Eat breakfast like a king, lunch like a prince and dinner like a pauper." Traditional German breakfast is a simple breakfast. It consists of different varieties of Brötchen (bread rolls), marmalade or jam, chocolate spread, cheeses, hams, salami, Schwarzwälder, and honey.

Besides the aforementioned soups and stews, focaccia also goes fantastically with salads, antipasto mixes, and pasta dishes. On its lonesome, it can be served with olive oil and balsamic vinegar (like we said, it's amazing at sopping up delicious liquids) as a pre-meal snack.

German pumpernickel is often sold sliced in small packets in supermarkets, where it may be paired with caviar, smoked salmon, sturgeon, and other expensive products on an hors d'oeuvres tray.