Bauernbrot Recipe | German Farmer’s Bread with Wheat Flour

What Is Bauernbrot?

Bauernbrot means “farmer’s bread” and refers to a rustic, hearty loaf often served with simple German meals. This wheat-based version uses a blend of three flours: Type 550 wheat flour, Type 1050 wheat flour, and whole wheat flour.

The combination creates a loaf with more depth and texture than plain white bread. The dough is kneaded until smooth, folded several times, left to rise, then shaped and baked with steam for a crusty finish.

Bauernbrot Recipe | German Farmer’s Bread with Wheat Flour

This German Bauernbrot is a rustic farmer’s bread made with a blend of wheat flour, higher-extraction wheat flour, and whole wheat flour. Fresh yeast, salt, and lukewarm water create a simple dough that is folded, proofed, scored, and baked with steam for a hearty loaf with a crisp crust and tender crumb.

Servings 1 loaf

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Ingredients

  

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Ingredients for 1 Loaf

• 400 g wheat flour Type 550
• 200 g wheat flour Type 1050
• 100 g whole wheat flour
• 20 g fresh yeast
• 15 g salt
• About 500 ml lukewarm water

Instructions

 

• Stir the fresh yeast into the lukewarm water until dissolved.
• Add the Type 550 wheat flour, Type 1050 wheat flour, whole wheat flour, and salt.
• Mix, then knead until the dough is smooth.
• Stretch and fold the dough several times.
• Cover with a kitchen towel and let rest for about 60 minutes, or until almost doubled in size.
• Fold the dough again briefly.
• Shape it into a long loaf.
• Place the loaf on a well-floured baking sheet lined with parchment paper.
• Let rise again for about 30 to 45 minutes.
• Preheat the oven to 210°C / 410°F with top and bottom heat.
• Score the bread lengthwise.
• Place the bread in the oven and add a small oven-safe bowl of water to create steam.
• Bake for 10 minutes at 210°C / 410°F.
• Reduce the heat to 200°C / 390°F and bake for another 30 to 40 minutes.
• Remove the bread from the oven and cool on a wire rack before slicing.

Notes

Tips for Rustic German Bread

Knead the dough until smooth, then use the stretch-and-fold method to build structure. The second rise helps the loaf develop a better shape and texture.

Adding a small bowl of water to the oven helps create steam, which supports a crisp crust. Let the bread cool fully before slicing so the crumb can set.

What to Serve with Bauernbrot

Serve Bauernbrot with butter, cheese, cold cuts, liverwurst, smoked meats, soups, stews, pickles, radishes, cucumber salad, or Abendbrot spreads. It is also excellent with jam or honey for breakfast.

Course: Bread