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

FAQs

What is the German name for rye bread? ›

It is quite common these days to make a German rye bread, known there as grey bread, or Mischbrot, with both wheat and rye. Mischbrot literally means mixed bread or bread that has been made with a mix of rye and white bread flour. For this recipe I will be mixing freshly ground rye and white-wheat flour.

"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"."

The most popular type of German bread can vary depending on the region and personal preferences. However, some of the most beloved breads in Germany include Roggenbrot, a sourdough rye bread, and Weißbrot, a classic white loaf bread.

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.

Pure rye bread contains only rye flour, without any wheat. German-style pumpernickel, a dark, dense, and close-textured loaf, is made from crushed or ground whole rye grains, usually without wheat flour, baked for long periods at a low temperature in a covered tin.

It contains more fiber and nutrients — especially B vitamins — and has been linked to health benefits, such as weight loss, better blood sugar control, and improved heart and digestive health. What's more, it's easy to incorporate into your diet in place of regular white or wheat breads and can easily be made at home.

It is great served with butter, mustard, and cold meats. It's also delicious when toasted in the morning, and spread with lashings of butter and honey.

neuter noun. supper, tea (Scot, N Engl) Abendbrot essen to have (one's) supper or tea.

European rye breads tend to be dense, sour, somewhat moist, and earthy in flavor. American rye breads tend to use rye more as a flavoring ingredient added to wheat flour. The flavor is lighter, far less sour (if sour at all), and less dense. There's just a touch of earthiness to it.

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.

What is the healthiest German bread? ›

Fünfkornbrot (five grain bread) is the healthiest bread in your bread basket. It is made of five kinds of grains, namely wheat, rye, barley, oats and maize.

German bread is unlike any other bread known to Europe. It is dark, chewy and dense, composed mainly of whole grains, such as rye, spelt, and millet. Wheat is taking a back-seat compared to other countries, where it is the dominant grain, resulting in lighter, whiter and starchier (and less healthy) bread types.

Rye bread is simply bread that is made with rye flour. Rye has an earthy flavor, and using more or less of it in combination with other flours a loaf will give it more or less of that flavor. Rye bread is often made with additions like molasses and cocoa powder, which add color and flavor.

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.

There are many varieties of rye bread in Germany. Pumpernickel is one of them, though very particular. It is sourdough, purely rye bread, made of mill rather than flour, with no other additives than rye, water and salt, backed for very long in low temperature in the closed iron containers.

The critical difference between pumpernickel and rye bread is that rye bread is a catch-all term to describe any bread made with rye flour, whereas European pumpernickel bread is a specific type of dark rye bread made with rye meal, usually without any wheat.

Pumpernickel, a steamed, sweet-tasting bread, is internationally well known, although not representative of German black bread as a whole. Most German breads are made with sourdough. Whole grain is also preferred for high fiber.

Germany's Roggen-Vollkornmehl flour is equivalent to pumpernickel flour or a whole rye meal. It is a flour made from the whole rye grain, including the bran and germ.