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Unbelievable artisan bread recipe that's so simple that ANYONE can make it! What's really amazing is how this tastes like the fresh Brötchen we'd get at the bakery in Germany. Wonderful crispy, thick crust. A real Bauernbrot! Chewy crumb that's so perfect for butter and jam. Wunderbar!
You'll enjoy your "German" bread! It's a hearty, rustic loaf that's so easy to make and to alter to your own tastes.
Mix the first four ingredients together in a large bowl with a wooden spoon or use your hands. The dough will be sticky and look a mess!
Cover the bowl tightly with plastic wrap. Let the bowl sit on the counter (at room temperature) for at least 12 hours and up to 18 hours. The dough will rise and the top will be bubbly and sticky.
Cut a piece of parchment paper to fit inside of dutch oven. Place paper on counter and sprinkle lightly with flour.
Lightly sprinkle flour on counter. Gently put the dough on it. Sprinkle a bit of flour on top and fold the dough over on itself twice, shaping it into an elongated ball.
Gently place onto parchment paper. Cover with a large bowl that doesn't touch the dough (see photo below).
Preheat the oven to 450° F and put your dutch oven (see below) into the oven to heat for about 30 minutes.
Remove preheated dutch oven and, using oven mitts (see note below), gently lift parchment paper with dough into it and cover with lid. Be careful ... use oven mitts! Return to oven.
Bake at 450° F for 30 minutes. Remove lid and continue baking for another 15 minutes or until bread is golden brown.
Remove to a rack and let cool for about 1 hour before slicing.
Have Oma by your side ... helping you
Really! It's that simple. That's why it's part of these German recipes. It's that good! REALLY! It's also the no knead bread that is all the rage over the internet. You'll see this everywhere ... but mine's just a bit different and easier.
Need a dutch oven? Check these out ...
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A bit of this and a bit of that ...
This is a very easy bread to play around with. Try half whole wheat flour. Sprinkle with sesame seeds just before baking. Add some grated cheese. Add some herbs. Sprinkle with cornmeal.
Using all-purpose white flour will give a slightly more chewy crust and sour-dough flavor than using white bread flour.
Use 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) for your bread.
The original recipe calls for letting the dough rise on flour-sprinkled counter, covered with plastic wrap or kitchen towel. Then, to transfer it to the dutch oven, one needed to remove the plastic wrap or towel (which often stuck to it) and then gently lift the dough and drop it into the dutch oven. Often, it would stick to the fingers or roll off awkwardly.
Letting artisan bread rise on parchment paper makes its transfer to dutch oven easier.
Now, I just put the dough onto the parchment paper first and let it rise covered with a large plastic bowl. Then, using an oven mitt in one hand to lift it, and I place it into the dutch oven, the whole thing becomes so much easier and safer.
Note: Don't have a large plastic bowl? Then use loosely placed plastic wrap over the dough.
Here's the original video of the original baking of this artisan bread ...
Making Greek yogurt and have some whey?
You see, I started to make Greek yogurt (and you can turn it into QUARK) and was throwing away the whey that was a by-product. That is, until I came across this dutch oven bread, the artisan bread recipe, that's so popular. Yes, you can make this with water as normal.
But if you're like me, and have some leftover whey and my vegan friends aren't coming, the bread will be absolutely, unbelievably wonderful.
It really tastes like a sourdough-type of bread! Wunderbar!
The original recipe for this no knead artisan bread seems to come from Jim Lahey from Sullivan Street Bakery and was printed in the NY Times in 2006. Since then, this is pinned all over ... with slight variations.
Do give this a try. You won't be disappointed.
By the Way: The photo with the two loaves ... showing the all-purpose flour on the left and the bread flour on the right ... my favorite is the all-purpose flour one ... just a bit more chewy and sour-doughy.
I love serving this along side a bowl of chill.
Mind you, it would be great as a side to any bowl of soup. The crispy, thick crust and moist, chewy crumb are perfect for slathering with butter or dunking into the soup.
The first time I made this bread, my hubby's first words on tasting it were, "throw away the cookies, I'll have this instead!"
Another No Knead Bread?
Looking for a really healthy, really really healthy bread? Here's one I created many, many years ago. It has all the goodness you can incorporate. All the seeds and grains you like. It's a sour-dough recipe ... and does take a bit of time ... but this is also so worth it.
I've teamed up with my own business coach, Renae Christine (yes, do google her!), to bring you this free masterclass. After you watch it, ask me any questions and I'll gladly answer them.
Don't hesitate. I'm not sure how long Renae will keep this free masterclass available.
PS: Yes, Renae really is as amazing as all the reviews say.
PPS: Yes, the course is for handmade items, but I've used it successfully for my cookbooks. I know others are using her methods for services, direct sales, and even a local ice cream bar & grill that's constantly selling out. You've nothing to lose by taking a look ... and a whole bunch to gain.
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Oma's Cookbooks (downloadable & print)
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What others are saying about Oma's cookbooks
As a German-American that is a bit culinarily challenged, this book is a true blessing!
What makes this book extra wonderful is that the recipes are separated by region.
German food is more complex than bratwurst, sauerkraut and pretzels!
This classic cookbook (German Meals at Oma's) has not only a variety of different recipes, but also key notes to help even those with little experience in the kitchen learn to make excellent German cuisine.
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