German Bauernbrot Bread Recipe | Healthy, Slightly Sweet & Filled with Seeds
Have you ever wanted to make German Bauernbrot, a very popular traditional bread in Germany? If so, then this recipe is just for you! I’ve crafted the perfect recipe that produces a slightly sweet and healthy loaf of hearty bread. With an incredibly rustic exterior and crunchy, nutty interior, this homemade Bauernbrot bread will leave your kitchen smelling delicious and create moments of joy each time you take a bite! Not to mention how impressive it looks sitting on the table when served to guests or family members. I think you’ll love this one-of-a-kind bread recipe!
German Bauernbrot is a magical treat that captures the essence of comfort food, nostalgic flavors, and home-cooked goodness. People have been enjoying this simple bread for centuries; its rustic texture and toothsome taste bring us back to the geniality of a time gone by. It’s a great reminder that there truly is something special about traditional recipes; no wonder why bakers take pride in their skillful preparation and exquisite ingredients! And above all else, it's simply delicious... enough said. Whether you slather it with butter or dunk it into your morning coffee (or both!), German Bauernbrot will transport your taste buds to a whole new level of gastronomic adventure. Go ahead and give this recipe a try. You won’t be disappointed.
Here’s Why You’ll Love This Recipe
Francine T55 French flour or Sunrise Flour Mill bread flour along with the einkorn, is easy to digest and does not cause my family any bloating.
Einkorn flour has extraordinary health benefits, so you don’t have to feel guilty about eating this bread.
The flavors are sweet and nutty and perfect for sweet and savory meals.
The crumb is soft but doesn’t crumble too much.
German Bauernbrot Bread Recipe | Healthy, Slightly Sweet & Filled with Seeds
Ingredients
Instructions
- Place the coconut sugar, honey, yeast, and warm water into the bowl of your stand mixer and sit for 10 minutes until the yeast has turned bubbly and doubled in size.
- Add the flour, olive oil, and salt to the bowl of your stand mixer fitted with the dough hook, and mix until almost combined before adding sunflower, pumpkin, and flax seeds.
- Continue mixing the dough until it glides into a smooth ball around the dough hook without sticking to the sides or bottom of the bowl. This takes about a minute or two. Refrain from mixing the dough past this point, as the einkorn flour will get sticky.
- Scrape the dough out of the bowl with greased hands and oil the outside of the dough well, and place it back into the mixing bowl.
- Cover the bowl for one hour or until it is doubled.
- Preheat the oven to 400°F.
- Flip the risen dough onto a clean surface and divide the dough in half.
- Section each half into three even pieces and roll them out into logs around 1 inch wide or your desired width.
- The dough shouldn't stick to the countertop and glide effortlessly, but if you are finding that it is, dust the surface with a bit of flour.
- Braid each piece of bread and place each onto a parchment-lined baking sheet.
- Alternatively, you can shape the bread into a traditional French boulle, buns, or any bread shape you would like.
- Let the dough rise again for 30 minutes.
- Optional: Before baking, you can top the bread with extra nuts and turbinado sugar. If you gently wet the surface with water or egg wash, the seeds and sugar will stick to the top of the dough. An egg wash is made by mixing one egg with a tablespoon of water and will help to make the surface shiny and golden.
- Bake the bread in the oven for 30 minutes or until golden brown and sounds hollow when tapped.
- Store the loaves at room temperature in a linen bread bag for up to three days or in the refrigerator for a week. You can also freeze bread loaves for up to 3 months.
Notes
Flour Substitutions: I like using French wheat flour in this recipe (see recommended products below). You can use any bread flour of your choosing. Remember that flour brands vary, and you may need slightly more or less water when making the bread. If your dough is stickier, add a bit more bread flour. If it is dryer, add more water until it smoothly glides around the dough hook. If you are using the same flour as I have, you don't need to worry about this happening.
Size and Shape: You do not need to make braided loaves for this recipe. You can shape these into buns or even boules. Have fun and experiment, but remember that the baking time may vary. Once your bread is golden and sounds hollow when tapped, it is cooked.
Nutrition Facts
Calories
198.26Carbs
24.49 gCholesterol
0 mgFat
9.39 gFiber
3.02 gNet carbs
21.46 gProtein
6.14 gSat. Fat
1.01 gSodium
62.53 mgSugar
3.29 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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