I miss everything about Germany. I too was fortunate enough to be stationed there in the early 80’s. Oh my gosh, the bread, the schnitzels and pompes frites. I think I need to plan a vacation.
You must have a close German relative! Not only did you execute the recipe perfectly but you also pronounce the name correctly. Greetings from a German living in sunny Florida and misses German bread.
Amazing! Beautiful loaf. I wonder if anyone has these results using dry yeast from a jar? This is my favorite bread that I have missed for years! My mother was German.
I lived in Nürnberg (Germany) for four years, i hated the bread at first, but after four years I was addicted to it. I have been unable to make it because Dallas Texas is so dry i cant get the bread to rise. My son is into making sour dough which is very time consuming. I learned two things thatvmay help. You use bottle water and unbleached flour because clorine kills the yeast. I love your tips using boiled water in the oven. I think thesetips my give me a sucessful result. If i can make Baverian potato balls i should be able to pull off Bauernbrot.😊
This is now a favorite recipe for me! I stuck to your recipe so maybe I can experiment later, but for now, this is a super Bauernbrot recipe. It literally reminds me of having Bauernbrot for breakfast or supper in Heidelberg/Schwetzingen. I also find it to be very digestible! Before the weekend comes, I am also going to order a proofing basket like the one you were using to help keep the shape.
Your enthusiasm for baking this wonderful bread is a big part of what made me want to try your recipe and, wow! I am so glad I did! It is a simple, straightforward and beautiful recipe, as I believe this type of rustic bread should be. I have been searching for a recipe that produces a bread similar to what my mother-in-law gets from the bakery in Reutlingen when we're there but they all seem so complicated and time consuming. Although I have not yet been able to find fresh yeast here in North Carolina, and I did substitute some of the bread flour for all-purpose flour because we prefer a bit denser loaf, this recipe is nearly perfect, and IS perfect if you prefer a lighter crumb. Please keep shining your beautiful light out into our world!
Hi Carolyn! Thank you for your lovely message! I'm really glad you liked this recipe and managed to adapt it in a way to suit your preferences! I absolutely love this bread, it is definitely one of my absolute favourites!
I used to live in North Carolina. If you have one near you, I highly recommend checking out the bakery at the nearest Lidl. They have the classic German bread and brotchen. Though they sell them as dinner rolls here.
I was searching for a German bread recipe because I taste it in a bakery and since then I have been obsessed with it!! , I read so many recipes but yours was the easiest one can’t wait to made ittt! But I have a question can I replace the fresh yeast with dry yeast? And how many grams? Thank you so much I love your smile and your energy keep it up!🙏🏻🥰
Aw that's brilliant! Let me know how it goes. It should also say on the recipe on my blog (linked below the video) but for this recipe I'd use about 7-10g dried yeast. Just add it straight to the bowl without dissolving in the milk - just make sure to add it to the opposite side as the salt so the salt doesn't kill the yeast! Good luck!
Thank you, this was by far the easiest recipe I found online...For the American fcolks..I used Montana Unbleached Bread flour...It has some barlez malt in it which helps with spring...I had to use instant yeast 7 grams...
That's the good thing with bread though - even if it looks bad (believe me I have my own accidents too haha) it almost always still tastes great! You should definitely give it a go - let me know if you do!
Thanks! It works really well for dough using fresh or dried yeast I find. With my sourdough I find it less effective, but let me know what your results were if you try it!
Depending on what kind of bread one is making, sometimes the dough is left in a refrigerator for 12 or even 24 hours to allow for fermentation and more internal bubbles. Does Bauernbrot dough allow for this or will it ruin the bread? Danke für das Rezept! Ich hatte vor mir dieses Wochenende Französisches Stangenbrot zu backen, aber jetzt möchte ich mir ein Bauernbrot backen! Schmeckt auch mit Brie Käse. Oder Butter und marmelade. Oder Butter und Honig. Und alles andere!
HI Steven! Thanks for your message. I have never tried this, but it may work and help develop flavour through the longer fermentation process. Personally however I don't think it needs it and the bread tastes great even though it's so ridiculously quick and easy to make! But if you give it a go let me know. Und ja, Butter und Honig... Mmhhhhh...
Hello, I can’t find fresh yeast where I am can I use instant yeast instead , if yes how much? I can’t wait to try your recipe it looks perfect! Thanks a lot
Hi Rodney! Yes, using dried yeast isn't a problem. Just use 8g fast-action dried yeast instead! Just mix it in with the flour and salt (although add it to the opposite side of the bowl to the salt) before adding the wet ingredients. The recipe is also written on my blog if that helps: theunicook.com/german-bauernbrot-german-baking-classic/ Let me know how it goes, Alina
Good Lord you have a splendidly pleasant personality. Like you the bread looks lovely. i'm surely going to use this recipe. Thank you very much. Granpop👴
Hello, Unfortunately I have a really small oven and that leaves me with not much room for keeping the water tray below. Will it still work without that? Thanks in advance 😊
Do you mean to speed up the proving? If so then you can do that by just leaving it out to prove at room temperature, it may just take longer. For the baking part, the crust may not be quite as crunchy as if you bake with steam but it will still work :-) I have done it a few times without the steam and it's turned out perfectly fine.
That looks wonderful. I don't know if you have done a video on it yet or not, but could you do one on making brotchen? I was going to build a house here in the U.S., but I think I will just move in next door to you instead :-) jk
Haha! XD I have a video for Laugenzöpfe (as I can see you have seen) but not one for "normal" Brötchen at the moment. Thanks though for letting me know that you'd be interested in seeing that, I'll try and do something on that soon :-)
I'm at 15 minutes mixing and it's still soup lol Oh I see... Bakers measure in weight and I can't just divide grams by 237 to get the cup equivalent...
Help? Ich habe eine Deutschese namen, aber Ich kann nurr ein bissien auf Deutsch spreche. I am an American mutt with some German heritage. Over 25 years ago, my brother travelled to Germany, and brought home several loaves of schwarzbrot, the black bread. It was probably the best bread I have ever had. I live in northern California, and have tried to find an independent bakery who would bake black bread, and have only found one who would do so. The bread was nothing like what my brother bought back when, as it had way too much rye flour in it. I have no idea what the specific bread name was, nor even the city where it was purchased. I can't ask him for more details as he passed in '99. In addition, I have never baked bread for myself. Can this be any more difficult? How would you suggest I proceed in trying to learn more about what that bread could have been back when?
Ich war stationiert in Deutschland durch die 80er Jahren. Und dieser Bauernbrot ist sehr gut. Danke schön!
I miss everything about Germany. I too was fortunate enough to be stationed there in the early 80’s. Oh my gosh, the bread, the schnitzels and pompes frites. I think I need to plan a vacation.
You must have a close German relative! Not only did you execute the recipe perfectly but you also pronounce the name correctly. Greetings from a German living in sunny Florida and misses German bread.
She obviously IS german!
Amazing! Beautiful loaf. I wonder if anyone has these results using dry yeast from a jar? This is my favorite bread that I have missed for years! My mother was German.
I made this bread twice in a Dutch oven using 7 grams of instant dry yeast
I am glad to see someone making authentic German Bread. I love visiting Germany and Austria. The bakeries there are the Best!
That looks really yummy ! Thank you for the recipe
I lived in Nürnberg (Germany) for four years, i hated the bread at first, but after four years I was addicted to it. I have been unable to make it because Dallas Texas is so dry i cant get the bread to rise. My son is into making sour dough which is very time consuming. I learned two things thatvmay help. You use bottle water and unbleached flour because clorine kills the yeast. I love your tips using boiled water in the oven. I think thesetips my give me a sucessful result. If i can make Baverian potato balls i should be able to pull off Bauernbrot.😊
Glad to hear it! Good luck and I hope the boiling water in the oven works!
Order karo coffee it saves all my bread recipes
I baked this Bauern Brot yesterday… It really is delicious! Such a fantastic Recipe; Thank you!
This is now a favorite recipe for me! I stuck to your recipe so maybe I can experiment later, but for now, this is a super Bauernbrot recipe. It literally reminds me of having Bauernbrot for breakfast or supper in Heidelberg/Schwetzingen. I also find it to be very digestible! Before the weekend comes, I am also going to order a proofing basket like the one you were using to help keep the shape.
Your enthusiasm for baking this wonderful bread is a big part of what made me want to try your recipe and, wow! I am so glad I did! It is a simple, straightforward and beautiful recipe, as I believe this type of rustic bread should be. I have been searching for a recipe that produces a bread similar to what my mother-in-law gets from the bakery in Reutlingen when we're there but they all seem so complicated and time consuming. Although I have not yet been able to find fresh yeast here in North Carolina, and I did substitute some of the bread flour for all-purpose flour because we prefer a bit denser loaf, this recipe is nearly perfect, and IS perfect if you prefer a lighter crumb. Please keep shining your beautiful light out into our world!
Hi Carolyn! Thank you for your lovely message! I'm really glad you liked this recipe and managed to adapt it in a way to suit your preferences! I absolutely love this bread, it is definitely one of my absolute favourites!
I used to live in North Carolina. If you have one near you, I highly recommend checking out the bakery at the nearest Lidl. They have the classic German bread and brotchen. Though they sell them as dinner rolls here.
Good Lord she has a splendidly pleasant personality.
@@BabyBoomerDad64Isn’t she a delight?
Straight to Bake-off! Thanks for the recipe. My husband and I moved to the US and we miss German bread. Will try it out ❤
Aw thank you! Good luck with your baking and let me know how it goes!
WOW 😮❤Thank You 😊
I was searching for a German bread recipe because I taste it in a bakery and since then I have been obsessed with it!! , I read so many recipes but yours was the easiest one can’t wait to made ittt!
But I have a question can I replace the fresh yeast with dry yeast? And how many grams? Thank you so much I love your smile and your energy keep it up!🙏🏻🥰
Aw that's brilliant! Let me know how it goes. It should also say on the recipe on my blog (linked below the video) but for this recipe I'd use about 7-10g dried yeast. Just add it straight to the bowl without dissolving in the milk - just make sure to add it to the opposite side as the salt so the salt doesn't kill the yeast! Good luck!
Oh MAN!!!!
I see Stramamax in my future!!!
Vielen ❤lichen Dank!!!
Thank you, this was by far the easiest recipe I found online...For the American fcolks..I used Montana Unbleached Bread flour...It has some barlez malt in it which helps with spring...I had to use instant yeast 7 grams...
wonderful recipe, made my day, well done!
I wish the bread I baked looked as good as that! I will definitely try this recipe 😄
That's the good thing with bread though - even if it looks bad (believe me I have my own accidents too haha) it almost always still tastes great! You should definitely give it a go - let me know if you do!
Thank you very much for sharing your baking skills. You’re a delight to watch. 😍🙏🌷
Thank you that's so nice!
@@theunicook2604 🤗🌷
Oh my oma be proud of this thank you so saving this 😊
Good job, we love your recipe ♥
Thank you!
Thank you! You made a very nice video.
Thank you so much ! Love your smiley face. I will give it a try because as you said it's easy , fairly quick and looks delicious!😄❤💖
OOOoooohhhhhh........I want to eat that bread right now. Ty! You make it look so easy. I am going to give this a try. :-)
Amazing! Let me know how it goes!
I made this bread from your recipe and it was wonderful. I did use dark rye flour in mine. Next time I make it I will add caraway seeds to it.
I added crushed caraway seeds, a few coriander seeds also crushed and a pinch of ground fennel..Turned out great
Really nicely explained, thanks for the video. 🤍
The bread looks absolutely delicious!
This seems like a super easy recipe to do.
It’ll be my first experience in making bread.
Thanks for posting it!
You're welcome! Good luck and let me know how it goes 🙂
I made this for my family today. Everybody loved it. Thank You for sharing!
Amazing! So glad you liked it! :-)
Neat trick with the oven proofing step! Will try that out when i make my next batch of sourdough :)
Thanks! It works really well for dough using fresh or dried yeast I find. With my sourdough I find it less effective, but let me know what your results were if you try it!
Hello.
I'll plan to make this beautiful bread soon. Thank you for your recipe.
wow that looks so good!! I've been buying Farmer's bread from a German bakery in my neighbourhood & i've been obsessed with it
Oh cool! Well maybe now you can make some yourself!
I love this bread, hope I can make it myself
Good luck - you should definitely give it a try! Let me know how it goes!
Delicious
Thanks so much!
You're welcome!
Thank you, can't wait to make it! Can you use the yeast in the jar or packets? I haven't found fresh yeast.
Yes, you can use 7g of dried fast-action yeast instead!
Important hotwater secret.
Will try.sehr leckar
Depending on what kind of bread one is making, sometimes the dough is left in a refrigerator for 12 or even 24 hours to allow for fermentation and more internal bubbles. Does Bauernbrot dough allow for this or will it ruin the bread? Danke für das Rezept! Ich hatte vor mir dieses Wochenende Französisches Stangenbrot zu backen, aber jetzt möchte ich mir ein Bauernbrot backen! Schmeckt auch mit Brie Käse. Oder Butter und marmelade. Oder Butter und Honig. Und alles andere!
HI Steven! Thanks for your message. I have never tried this, but it may work and help develop flavour through the longer fermentation process. Personally however I don't think it needs it and the bread tastes great even though it's so ridiculously quick and easy to make! But if you give it a go let me know. Und ja, Butter und Honig... Mmhhhhh...
It’s neat to see you use a hand mixer. That’s all I have, was wondering if that works. Apparently so!
Yep that works just fine! 🙂
Loved it!!! You made baking so easy for us!!! Thanks.
Hello, I can’t find fresh yeast where I am can I use instant yeast instead , if yes how much? I can’t wait to try your recipe it looks perfect! Thanks a lot
Hi Rodney! Yes, using dried yeast isn't a problem. Just use 8g fast-action dried yeast instead!
Just mix it in with the flour and salt (although add it to the opposite side of the bowl to the salt) before adding the wet ingredients. The recipe is also written on my blog if that helps: theunicook.com/german-bauernbrot-german-baking-classic/
Let me know how it goes, Alina
Looks really yummy
How much instant yeast do I need to use, if I don’t have fresh yeast?
Use 7-10g and add it straight to the bowl with the flours, adding it on the opposite side of the bowl.
Good Lord you have a splendidly pleasant personality. Like you the bread looks lovely. i'm surely going to use this recipe. Thank you very much.
Granpop👴
Could you use sourdough in place of the yeast?
Hello, Unfortunately I have a really small oven and that leaves me with not much room for keeping the water tray below. Will it still work without that? Thanks in advance 😊
Do you mean to speed up the proving? If so then you can do that by just leaving it out to prove at room temperature, it may just take longer. For the baking part, the crust may not be quite as crunchy as if you bake with steam but it will still work :-) I have done it a few times without the steam and it's turned out perfectly fine.
LVE YU
Wo kaufst du hier in den USA frische Hefe??? Ich finde hier keine - wir leben in Texas.
Freue mich über einen Tipp :)
Sprouts and the bigger HEB carry it ( in Cypress ) call before you go
That looks wonderful. I don't know if you have done a video on it yet or not, but could you do one on making brotchen? I was going to build a house here in the U.S., but I think I will just move in next door to you instead :-) jk
Haha! XD
I have a video for Laugenzöpfe (as I can see you have seen) but not one for "normal" Brötchen at the moment. Thanks though for letting me know that you'd be interested in seeing that, I'll try and do something on that soon :-)
What happens if I decide to bake it in a dutch oven like a regular sourdough bread?
I am not entirely sure as I have never tried it but if you give it a go let me know what happens!
put the oven at 220 DG ? you sure ?
220 degrees celcius, yes. The oven has to be very hot for baking bread.
Are you half German? I am 😀
Yes! Half German, half Scottish! What about you?
@@theunicook2604 half german half indian
@@Raven-nx8dr Ooooh also a cool combination!
Hallo. Des Rezept muss I ja echt amol AUSPROBIEREN. Leider konn i nirgends a frische hefe findn... 😒
Danke!! 😊
LG aus Süd Karolina, USA
Hi Monika! Ja in GB findet man frische Hefe auch nur sehr schwer. Klappt aber auch ohne Probleme mit Trockenhefe. Viel Erfolg!
I'm at 15 minutes mixing and it's still soup lol
Oh I see... Bakers measure in weight and I can't just divide grams by 237 to get the cup equivalent...
Help? Ich habe eine Deutschese namen, aber Ich kann nurr ein bissien auf Deutsch spreche. I am an American mutt with some German heritage. Over 25 years ago, my brother travelled to Germany, and brought home several loaves of schwarzbrot, the black bread. It was probably the best bread I have ever had. I live in northern California, and have tried to find an independent bakery who would bake black bread, and have only found one who would do so. The bread was nothing like what my brother bought back when, as it had way too much rye flour in it. I have no idea what the specific bread name was, nor even the city where it was purchased. I can't ask him for more details as he passed in '99. In addition, I have never baked bread for myself. Can this be any more difficult?
How would you suggest I proceed in trying to learn more about what that bread could have been back when?
Vielleicht Roggenmischbrot oder Roggenvollkornbrot?
Buy.a.silicon.spatula.to.scrape.the.sides.of.your.bowl.good.luck.have.a.piece.for.me.with.peanut.butter.and.jam.christian.from.Aotearoa.new.zealand