Name: Bauernbrot – Farmer-Style German Bread
Prep time: 6 h
Cook time: 1 h
Total time: 7 h
Cuisine: German
Ingredients: 3/4 cup bread flour; 3/4 cup rye flour; 3 tablespoons honey; 1 1/2 cups lukewarm water; 1/2 teaspoon instant yeast; 2 1/2 cups bread flour; 2 tablespoons caraway seeds; 2 teaspoons salt; 1/2 teaspoon instant yeast; 1 tablespoon vegetable oil (plus more to grease bowl); Cornmeal, for dusting baking tray

Why You’ll Love This Recipe

I love how this bread combines simple ingredients with traditional technique to create a loaf that feels authentic and full of character. The combination of rye and bread flour gives it structure and earthiness, while the steam baking ensures a golden, crusty exterior. It takes time, but most of it is hands-off resting, and the result is worth every minute.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Dough Starter
¾ cup of Bread flour
¾ cup Rye flour
3 tablespoons honey
1 ½ cup lukewarm water
½ teaspoon instant yeast

For the Flour Mixture
2 ½ cups of Bread flour
2 tablespoons caraway seeds
2 teaspoons salt
½ teaspoon instant yeast
1 tablespoon vegetable oil plus more to grease the bowl
Cornmeal – for the baking tray

Directions

Add the starter ingredients to a large bowl and stir until smooth. Let sit for 10 minutes to activate the yeast.

While the starter rests, mix together the flour mixture—bread flour, caraway seeds, salt, and yeast.

Pour the flour mixture over the starter without stirring. Cover with plastic wrap or a towel and let rest for 2–5 hours.

Add the oil, then stir the flour mixture into the starter. Transfer to a floured surface and knead about 10 minutes until smooth and elastic, adding a little flour if too sticky.

Let rest for 10 minutes, then knead again for 5–10 minutes.

Place in a lightly oiled bowl, coat the top, and cover. Let rise 1 ½–2 hours until doubled. Punch down, knead 3–4 times, shape into a ball, and let rise again for 45 minutes.

Preheat the oven to 425°F with a metal pan inside. Shape dough into a ball, place on a cornmeal-dusted baking sheet seam-side down, oil lightly, cover, and let rise 1 hour.

Score the dough with 3 parallel cuts, then 3 perpendicular cuts. Mist with water.

Bake 15 minutes, then reduce heat to 400°F and bake 35–45 minutes until the loaf registers 190°F inside.

Cool on a wire rack before slicing.

Servings and Timing

Servings: 12 slices
Prep time: 6 hours
Cook time: 1 hour
Total time: 7 hours

Variations

Sometimes I replace the honey with molasses for a deeper flavor. I like sprinkling sunflower or pumpkin seeds into the dough for texture. If I want more rye intensity, I swap a bit more bread flour for rye. For a milder bread, I skip the caraway seeds.

Storage/Reheating

I keep this bread wrapped in a kitchen towel or paper bag at room temperature for up to 3 days. For longer storage, I freeze slices in freezer bags for up to 2 months. To reheat, I place slices in a warm oven or toaster to restore the crustiness.

FAQs

Can I use only bread flour instead of rye?

Yes, but it won’t have the same earthy flavor that rye brings.

Can I skip the caraway seeds?

Yes, but they add the classic German flavor. I sometimes swap them for fennel seeds.

Do I need a stand mixer to knead the dough?

No, I knead by hand, though a mixer with a dough hook makes it easier.

Why is steam important in this recipe?

The steam keeps the crust from hardening too soon, giving the bread a chewy, glossy crust.

Can I let the dough rise overnight?

Yes, I refrigerate it after the first rise and continue the next day.

How do I know when the bread is baked through?

I use a thermometer; it should read 190°F in the center.

Can I make smaller loaves?

Yes, I divide the dough into two smaller loaves and reduce baking time by 10–15 minutes.

What’s the best way to serve Bauernbrot?

I love it fresh with butter, but it’s also perfect with cheese, cured meats, or soup.

Can I replace honey with sugar?

Yes, sugar or even brown sugar works, but honey gives a subtle depth.

How do I keep the crust crunchy after baking?

I store it uncovered for the first day, then wrap loosely in a towel to maintain texture.

Conclusion

Bauernbrot is one of my favorite rustic loaves to make at home. Its earthy rye flavor, chewy crust, and hint of caraway make it both hearty and versatile. While it requires patience, the process rewards me with a truly authentic German-style bread that’s perfect for everyday meals or special occasions.