Easy German Bauernbrot / Weizenmischbrot

Mischbrot made with 60% Dark Rye

Experience the flavor and texture of German farmer's bread like fresh from the German bakery! Dense yet tender, chewy, crusty, packed with nutrition and full of flavour, this Germany's most popular wheat-rye mixed bread (Weizenmischbrot or Graubrot) is wonderful served right out of the oven with your choice of butter, jam, Nutella, cheese, or cold cuts.
Traditionallly this bread is made with a rye sourdough starter, which gives the bread a very light and pleasant sour taste. But it takes time plus, not all the home bakers have a sourdough starter. This hearty mixed wheat bread recipe is the easiest one that you can bake at home and still produces the typical taste, aroma and texture of Bauernbrot with the addition of Backmalz or dry malt powder in English. Dry malt powder help promote a strong rise, enhance the crust browning and adding a mild natural malt flavour. I have read that maca powder is a good substitution for dry malt powder. But I haven't tried it. You can also use malt extract too and the best substitute of malt extract is sugar beet syrup (Zuckerrübensirup). Both dry malt powder and sugar beet syrup can be easily found on amazon.
You can also vary the proportions of rye to wheat flour according to your preference. Just keep in mind that wheat contains more gluten than rye, and therefore wheat dough tends to rise more than rye dough. As a result, bread made with a higher ratio of wheat is usually fluffier, and a with higher ratio of rye more compact. In Germany, rye mix bread (Roggenmischbrot) is usually made with at least 50% but less than 90% rye. Experiment with ratios and find out what you enjoy the most.

Easy German Bauernbrot / Graubrot

adapted from Kochbar

320 g White spelt flour #630 (or regular bread flour)
180 g Wholemeal rye flour
25 g Dry malt powder (I used Seitenbacher Backmalz)
370 ml Water, lukewarm
1 package / 7 g Active dry yeast (good for 500 g flour)
10 g Sea salt

In the mixing bowl of your stand mixer fitted with a dough hook, whisk together the flours and dry malt powder. Make a well in the center, and add in lukewarm water. Add in dry yeast to the water and tip in some flour. Set aside for 15 minutes.
Now add in salt and mix on slow for 3-4 minutes. Increase the speed and knead for a further 2-3 minutes until a dough comes together. Shape the dough into a ball. Cover it with a clean kitchen towel and let it rise in a warm, draft-free place for 1 hour until almost doubled in size.
On a lightly floured work surface knead the dough a couple of times and shape it into an oval or a round ball. Place it in a bread basket if you have one or just use a regular basket lined with a piece of baking paper to proof for 30-45 minutes until puffy.
Near the end of the final rising time, preheat the oven to 220C/430F fan-forced with a baking stone on the middle rack and a shallow pan at the bottom.
Place the dough on a baking paper or silicone mat, and dust the top with flour. Using a serrated knife to cut a few slices on the top of the dough.
Once the oven is hot, transfer the dough to the baking stone. Now pour 250 ml of boiling water into the shallow pan. Close the door and bake the bread for 10 minutes. Lower the oven temperature to 200C/400F fan-forced and bake for 35 more minutes until nicely golden brown and sounds hollow when firmly tapped on the bottom. Cool completely before cutting.

Mischbrot made with 60% Dark Rye

42 comments:

Tom 12/3/22 01:24: ...fabulous looking bread!
Christine 12/3/22 02:45: This looks really good!
kathyinozarks 12/3/22 03:12: gorgeous loaf of bread
J.P. Alexander 12/3/22 03:31: Gracias por la receta. Se ve muy rica. La haré pronto. Te mando un beso.
The Yum List 12/3/22 04:14: I would certainly be happy with a big slice of that.
Margaret D 12/3/22 04:46: That looks delicious.
G'day Souffle 12/3/22 04:51: German bread-YUM! What is that layer of white stuff around the bread (did I miss something here)?
Angie's Recipes 12/3/22 04:55: @G'day Souffle It's flour marks got from floured bread basket.
savorthebest 12/3/22 05:13: Beautiful loaf of bread. My favorite straight from the oven.
Grace 12/3/22 06:47: Excellent proposal Angie. I usually make homemade bread. I like and enjoy doing it.
On this occasion, I confess that I don't think I have those qualities. Thanks for reminding me of rye bread. I can buy it here imported from Germany. I have actually eaten it; healthy and rich.
With the best wishes!
My hug.
Nancy Chan 12/3/22 07:12: You bake beautiful bread. I have not tried baking bread. I like the quote by Robert Frost.
Lola Martínez 12/3/22 08:23: Ese pan se ve exquisito y seguro que lo esta.
Un besito.
eileeninmd 12/3/22 10:04: Hello Angie,
Your bread looks delicious. I am still practicing making bread. Thanks for sharing. Take care, have a happy weekend.
Marianela Beauty Tips 12/3/22 11:12: I really like eating bread,all types of bread. Thanks for sharing.
I invite you to visit my last post. Have a good week-end!
Bill 12/3/22 12:49: The bread looks delicious, a nice looking loaf.
Whats Cookin Italian Style Cuisine 12/3/22 13:00: This will go perfectly with our German meals I have never tried a bread thanks for posting this!
DEZMOND 12/3/22 13:19: Weizenmischbrot Weizenmischbrot Weizenmischbrot... I said it quickly ten times LOL in an angry German tone LOL
Looks really uber lecker!
Kitchen Riffs 12/3/22 16:46: You are such a terrific baker! This is an outstanding loaf -- totally gorgeous. Totally delish, too, I'm sure. Thanks!
David 12/3/22 19:22: Angie, You'd mentioned that you'd never seen a black vulture...could be because they're endemic to the southern part of North America and most of Central and South America. FYI...I LOVE good bread and this German loaf looks and sounds amazing. Major sandwich time for me! Take Care, Big Daddy Dave
gluten Free A_Z Blog 12/3/22 22:58: I love the presentation of the white and brown on this hearty bread. Looks delicious.
Lowcarb team member 12/3/22 23:43: Looks a tasty loaf :)

All the best Jan

https://thelowcarbdiabetic.blogspot.com/
Veronica Lee 13/3/22 04:54: I would certainly love a big slice of that!

Happy Monday, Angie!
Eva Taylor 13/3/22 12:49: A good German bread is incredible, and this one looks exceptional. I can just imagine the dense chewy texture under some delicious butter. Perfect for a typical breakfast of cold cuts and cheese.
Eva http://kitcheninspirations.wordpress.com/
Balvinder 14/3/22 03:27: Oh my, look at the last picture. The texture looks terrific.
Liz That Skinny Chick Can Bake 14/3/22 03:49: What a gorgeous bread, Angie! I loved learning about how to adjust the ratio of rye to wheat flour, too.
babYpose 14/3/22 07:21: Fluffy sourdough bread looks so good. . Wish I have the skill in bread baking. Learn a lot from here dear. Thank you.
Lovely 14/3/22 08:31: The bread looks amazing!
xoxo
Lovely
www.mynameislovely.com
speedy70 14/3/22 09:15: Complimenti, un pane stupendo!!!
Federica Simoni 14/3/22 09:51: wow stupendo!
Julie 14/3/22 17:11: What a great loaf,Angie.. looks yumm!!
The Liberty Belle 14/3/22 22:36: Thank you for sharing your recipe. It looks like such a good loaf. I think the malt might be the only ingredient that I might have difficulty finding locally. I'm certainly going to try though!
Cooking Julia 14/3/22 22:43: I love this kind of bread, perfect for breakfast!
Brian's Home Blog 14/3/22 23:22: That is beautiful and it looks delicious!
thepaintedapron.com 16/3/22 14:59: It looks and sounds so good! I love bread but don't have the patience to make it 😂
Jenna
Pam 16/3/22 18:16: What a beauty!
Raymund 18/3/22 03:54: Thats one nice piece of bread
bread&salt 20/3/22 10:28: This bread looks like to our Trabzon bread (Trabzon Ekmeği). I would like to try this recipe with our wild yeast. Looks really healthy and hearty.
Choclette 22/3/22 17:25: You've done it again Angie. Dry malt powder? Never heard of it. But I shall see if I can track some down. I love malt extract, so guess I could use that as a substitute.
SavoringTime in the Kitchen 24/3/22 17:27: Gorgeous loaf, Angie! I would love to try this with. The color and texture look delicious, especially with a good slather of butter :)
foodtravelandwine 29/3/22 02:49: I will have to make it!!....awesome bread!!.....Abrazotes, Marcela
Anonymous 20/7/24 21:03: Just baking your bread thanks for posting but if you use diastatic malted barley powder this is what I copied and pasted : This is 2.5 grams or about 3/4 teaspoon diastatic barley malt powder for a bread dough with 500g flour or roughly 4 cups flour.
Angie's Recipes 21/7/24 05:11: @Anonymous I used 25 grams of Seitenbacher barley powder. I usually use 1 tsp for my bread, but with this recipe, I used 25 grams.