Bauernbrot – German Farmer’s Bread

It’s not that hard to make. No matter if you are living in Germany, Ireland, or any other place in the world, just give it a try!


  • 430g Rye flour*
  • 170g Wheat flour*
  • 3 tsp salt Spices (e.g. anise seeds, fennel, coriander, caraway/cumin)
  • Pumpkin/Sesame/Sunflower seeds, linseeds (if desired)
  • 3 tbsp warm milk
  • 2 tsp honey
  • 15g fresh yeast (baker’s yeast) or 1.5tsp dry yeast
  • 450ml buttermilk


  1. Get the kitchen machine with knead/bread hook ready
  2. Put into the bowl of the kitchen machine: flour, salt, spices and seeds
  3. Heat up 3 tbsp milk (38°C is ideal) put in the honey and the fresh yeast and stir. Let sit for a few minutes.
  4. Warm up buttermilk
  5. Slowly pour the milk-yeast mixture and the buttermilk into the flour-mix and knead for about 5-7 minutes. (Dough will be sticky!)
  6. Flour worktop, take dough out of bowl (dough scraper or wet hands work best) and put onto the worktop.
  7. Using a minimum of flour, knead the dough, form and place in a fermentation basket (alternative: form into a ball and place on a parchment paper and onto a baking sheet)
  8. Let rise for about 1 hour.
  9. Turn oven to 180°C-200°C.
  10. Turn fermentation basket and dough onto paper-lined baking sheet. Let rise until oven has reached its temperature.
  11. Bake in 60 minutes.
  12. Take bread out of the oven and put onto cooling rack. Best to let it rest for about 12-24 hours before cutting it.

Guten Appetit! 🙂 Enjoy!

*I use rye and wheat grains and grind them with an electric grain mill.

*** Original post from 11th Nov 2017 at 4inIreland ***

About Carmen W. (Mirjam Fels)

I'm a help meet, homemaker, mom, and writer, born and raised in Germany, now living in the Sunny South East of Ireland. You can find me at where I’m writing about Life in Ireland and at where I'm posting about Christian homemaking. Additionally, using my pen name, Mirjam Fels, I'm running a small blog about writing and home education.
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