Hearty German farmers bread called Bauernbrot is super flavorful, thanks to a blend of coriander seeds, anise seeds, fennel seeds, and caraway seeds. And soaked rye flour adds a slightly tangy flavor, moisture, and healthy vitamins and minerals to each loaf.
For more delicious German rye bread recipes, try Roggenbrot, Schwarzbrot (black bread), and Vollkornbrot.
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Bauernbrot translates to English as “farmers bread”. Both my grandpas grew up on working farms. Hearty bread like this was often made to provide all the needed sustenance and nutrition for a long day’s work outdoors.
Farmers bread tastes great savory with meat, vegetables, cheese, and mustard. Or make it sweet with butter, jam, and honey. We also love eating it for breakfast with fried eggs.
I love hearty bread for sandwiches and soup. But if you're looking for lighter bread, try Brötchen or pretzel bread. And for really soft loaves, try German Easter bread or sunflower seed bread.
Growing up in Germany, I found my love for crusty bread. I would gnaw on the crunchy ends, since they were always extra flavorful.
Since a crunchy crust requires steam during the initial baking period, this bread needs to be baked in a Dutch oven with a lid for the first 20 minutes.
Traditionally Bauernbrot is made with sourdough and “bread spice” which includes caraway seeds, anise seeds, fennel seeds, and coriander.
Fennel seeds are known to aid digestion, which is a great addition to this healthy bread packed with fiber.
Ingredients and Notes
- Rye flour - I recommend using whole rye or dark rye flour for the best flavor and darkest color. You could also use pumpernickel flour.
- Instant yeast - Helps the bread rise. I recommend using instant yeast because it requires less proofing time than active dry yeast.
- Water - Warm water from the tap between 105°F and 115°F is the optimal temperature for the yeast's activity.
- All purpose flour - Balances the rye so the bread is still somewhat soft and elastic.
- Salt - Flavors the bread, and helps regulate the yeast's activity. My measurement is for table salt or fine sea salt. If you use kosher salt, you'll want to use less quantity.
- Bread spice - A blend of seeds called Brotgewürz in Germany adds tons of flavor to bread. You could substitute about half the quantity of ground spices.
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Mix the rye flour, yeast, and water until it forms a wet, loose mixture. Set aside for 30 minutes.
2. Add the all purpose flour, salt, caraway, anise, fennel, & coriander seeds to the rye mixture.
3. Mix the dough for a few minutes, until it forms a thick dough.
5. Place the kneaded dough into an oiled mixing bowl.
7. Shape the dough into a round shape with a flat bottom (called a boule) and create tension on top.
9. Cover the dough with a towel. Proof for 1 hour until it puffs up.
11. Place the dough on parchment paper. Score the top of the dough with 4 cuts about ¼ inch deep at a 45 degree angle.
13. Bake covered for 20 minutes. Then bake for 15 to 20 minutes uncovered, until the crust crispy.
4. On a floured work surface, knead the dough for 5 to 8 minutes.
6. Let rise until it about doubles in size, after 1 to 2 hours.
8. Place the dough in a round proofing basket or a shallow round bowl lined with a kitchen towel.
10. Preheat the oven to 425°F. Place a Dutch oven in the oven.
12. Carefully pick up the bread by holding the corners of the parchment paper, and place it in the hot Dutch oven.
14. Transfer the loaf to a cooling rack. Allow it to cool for at least 1 hour before slicing. Enjoy!!
Pro Tip: Scoring bread provides a place for steam to escape as it bakes. Otherwise your bread could tear unevenly. To score a loaf, use a really sharp kitchen knife or a special bread scoring tool.
Recipe Tips
- Stand Mixer: You can also knead the dough in a stand mixer with a dough hook. But I like to knead bread by hand since I get a good arm workout, and I like to feel the dough to know once it’s done kneading.
- Water: The dough will be pretty dry at first. The more you knead it, the more hydrated the flour will be, and the easier it will get to knead it. However, if your dough is too dry & not coming together, add a tablespoon of warm water.
- Slicing: While it’s hard to wait, it is important to allow your bread to cool for at least 1 hour before slicing it. The bread continues to bake once it’s removed from the oven. If you slice it while it's hot, it could be gummy and crumbly.
- Serrated knife: Use a serrated knife to easily slice the bread and get the perfect slices.
- Storing: Allow your bread to cool completely to room temperature before storing it. Otherwise heat escaping from the bread can create moisture and turn your bread soggy or moldy.
Variations
- Seeds: Mix hulled sunflower seeds or pumpkin seeds into the dough for an added crunchy texture.
- Spices: Technically you can leave out the German bread spices. But I highly recommend including them, since they add a wonderful flavor and improve the digestibility of the bread.
- Shape: You can also bake this loaf in an oval, depending on the shape of your proofing basket or bowl.
- Whole Wheat: You could replace ¼ cup of the all purpose flour with whole wheat flour for a slightly darker color and heartier flavor.
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Large Spoon
- Proofing Basket or use a shallow round bowl lined with a kitchen towel
- Dutch Oven
- Bread scoring tool or use a really sharp kitchen knife
Storage
Store your Bauernbrot either in a paper bag, wrapped in a clean kitchen towel, or in a bread box with air vents.
Store at room temperature for up to 5 days.
By storing your bread one of these ways, air can circulate, and moisture around the bread is regulated.
Therefore your bread will maintain a crisper crust. It also helps the bread last longer, since mold is less likely to grow as quickly.
Frequently Asked Questions
Can farmers bread be frozen?
Bauernbrot freezes really well. Allow the loaf to cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months, then thaw at room temperature.
What is farmers bread made of?
German farmers bread is made from rye flour and white flour, yeast, water, salt, and bread spices.
Why is it called farmers bread?
This easy loaf was often made on farms, since it requires only a few simple ingredients. And it's very filling and nutritious, perfect for hard-working farmers.
Related Recipes
Looking for more German bread recipes? Try these:
Bauernbrot (German Farmer’s Bread)
Equipment
- mixing bowls
- measuring cups and spoons
Ingredients
- 2½ cups rye flour (use whole rye or dark rye flour)
- 2¼ teaspoon instant yeast (one envelope)
- 2 cups warm water (between 105°F and 115°F)
- 2½ cups all purpose flour
- 1 tablespoon salt (use table salt or fine sea salt)
- 1 teaspoon caraway seeds
- 1 teaspoon fennel seeds
- 1 teaspoon anise seeds
- ½ teaspoon coriander seeds
Instructions
- In a large mixing bowl, mix together the rye flour, yeast, and water until it forms a really wet, loose mixture, and there are no visible pockets of dry flour. Set aside for 30 minutes, to allow the rye flour to absorb some of the liquid.
- Add the all purpose flour, salt, caraway, anise, fennel, and coriander seeds to the rye flour mixture. Mix the dough in the mixing bowl for a few minutes, until it forms a wet dough, and there are no visible pockets of dry flour.
- On a lightly floured work surface, knead the dough by hand for 5 to 8 minutes, until the dough is a smooth ball. Note that it won't be super elastic, due to the rye flour. Add one teaspoon of rye flour periodically as you knead the dough, if it is still really sticky.
- Spread a little olive oil in a clean mixing bowl. Place the kneaded dough ball into the oiled mixing bowl. Cover it with a clean kitchen towel and let rise until it about doubles in size, after 1 to 2 hours.
- On a clean work surface, tip out the dough and shape it into a round shape with a flat bottom (called a boule). To do so, gently spread the top edges of the dough down the sides and underneath, to create tension on the top. All the seams or edges of the dough should be tucked underneath.
- Place the dough either in a round proofing basket or in a shallow round bowl lined with a kitchen towel. Lightly dust the top with flour. Cover the dough again with a towel and allow to proof for another 1 hour in a warm draft-free spot. The dough is done proofing once it’s puffed up. (It won’t double in size, but it’ll be larger. When you stick your finger into the top, it should take several seconds to fill the indent back to its original shape).
- Preheat the oven to 425°F. Place a Dutch oven with the lid in the cold oven to become hot as the oven preheats.
- Once the oven is preheated, carefully remove the Dutch oven from the oven and remove the lid. Place the dough onto a large piece of parchment paper, and score the top of the dough with a scoring tool or a sharp kitchen knife with 4 cuts about ¼ inch deep at a 45 degree angle. Carefully pick up the bread by holding the corners of the parchment paper, and place it into the hot Dutch oven. Cover with the lid on and place it in the oven.
- Bake covered for 20 minutes, then remove the lid. Bake for an additional 15 to 20 minutes uncovered, until the crust is golden brown and crispy, and the bread sounds hollow when tapped on the bottom. Allow the loaf to cool on a cooling rack for at least 1 hour before slicing. Enjoy!!
Notes
- Water: The dough will be pretty dry at first. The more you knead it, the more hydrated the flour will be and the easier it will get to knead it. However, if your dough is too dry & not coming together, mix in a tablespoon of warm water.
- Slicing: While it’s hard to wait, it is important to allow your bread to cool for at least 1 hour before slicing it. The bread continues to bake once it’s removed from the oven. If you slice it while it's hot, it could be kind of gummy and crumbly.
- Serrated knife: Use a serrated knife to easily slice the bread and get the perfect slices.
- Storing: Allow your bread to cool completely to room temperature before storing it. Store in a paper bag, kitchen towel, or ventilated bread box at room temperature for up to 5 days.
Leonard Caponegro
I absolutely love the flavor of this bread. It takes me back to northern Germany, and going to the bakeries and breathing in the wonderful aromas of freshly baked breads and pastries. The bread is so delicious I had to have two slices with no toppings. I can't wait to try out the other bread recipes.
Lisa
Spectacular bread recipe!
So nice having a good, hearty recipe and it is
outstanding with Liptauer!!!
Carissa Erzen
Oooh I agree, this bread with Liptauer spread on top would be so delicious!