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

FAQs

Is Bauernbrot rye bread healthy? ›

Health Benefits

Rye bread is a lot richer in protein, calcium, iron, and potassium as compared to wheat bread. This bread is low in gluten, high in lysine (the amino acid that is good for the human body), and very low in saturated fat, cholesterol, and sodium.

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.

Anyway, this is a traditional German Bauernbrot — German-style Farmer's Bread. It's a combination of rye, whole wheat and high-gluten bread flour, and a wee combination of some typical bread spices: caraway and fennel seeds, a bit of ground anise and coriander.

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.

The answer is yes but with conditions. Rye bread is a healthy choice for most people. It is a good source of fiber and other nutrients and has been linked to a lower risk of heart disease, cancer, and type II diabetes.

Pumpernickel is often considered a bit healthier, more nutrient-dense bread option compared to many rye varieties (since the bran and germ provide some great fiber, protein, and micronutrients).

Rye bread, or Roggenbrot, is a popular and beloved type of bread in Germany, available in various shapes and sizes. While square loaves are commonly found, rye bread can also come in other forms. It is known for its sourdough flavour and dense, moist texture.

Bread in Germany, on the other hand, contains less additives and preservatives due to age-old baking traditions, strict food laws and rigorous quality standards for bakers. The USA has liberal laws for the application of pesticides.

When you bite into the dense, delectable slice, you feel like you are eating something out-of-this-era (primeval). So as how Germans have their bread: Have it as it is with cold cuts such as cheese, ham and salami.

What country makes the best rye bread? ›

Latvian rye bakers, whom many Europeans regard as the world's best, are known for their dark, dense loaves, complex sweet-sour flavor profiles and sophisticated centuries-old techniques for controlling rye's quirky chemistry.

Germany doesn't have the same amount of sunshine as southern France or Italy, and many areas are not conducive to wheat production, so grains such as rye and spelt tended to thrive better here and produced breads still consumed today.

Dark rye bread

Dark rye is a better choice, since it's less processed and usually contains more fiber and nutrients. Pumpernickel is one type of dark rye bread. Different types and brands contain different amounts of rye. Try to find options with wholegrain rye as the first ingredient.

High in iron, potassium, calcium, zinc and soluble fibre, rye bread is a dark, dense bread with a distinctive earthy taste. Rye bread is considered more nutritious than wheat bread. As well as being super filling, it also contains more fibre and B vitamins than wheat breads.

(One slice of rye bread itself has about two grams of fiber, which is not too shabby for a bread.) “Its high-fiber content makes it a heart-healthy grain good for lowering blood pressure and cholesterol," Sussi says.

As long as they're made with whole grains and have limited or no added sugar, both rye bread and sourdough bread are healthy bread options. Sourdough bread may be even healthier than regular bread because the fermentation makes certain vitamins and minerals easier for our bodies to absorb.