German Bauernbrot Sourdough Bread Mix.
A warm, malty farmer's sourdough for sandwiches or meals.
"VERY good bread! Loved the texture and taste! Couldn’t be better! Loved it."--
This is an authentic German farmer's sourdough.
Inspired by the rustic German village bakeries of old, this loaf brings a gentle, earthy tang and a deep, comforting flavor. It's a soft, tall loaf with a perfect, chewy bite — slow-fermented and full of character.
Subtle notes of malt and warm grains make every slice feel like a taste of the Old Country. It's mild, malty, and deeply satisfying.
"So good! Love the simplicity of the mix. It makes a large 2 pound loaf. Fluffy and full of nutty oats with the great tang of sourdough. Plan to order it again."--Sharon C
"The best. This is the best of all the breads I have ordered from this company and there have been MANY. I always have two loaves available for the family. The texture and flavor are superb. Try this mix. You won’t be disappointed."--Terry Sherry
This bread has a hearty flavor with a soft crumb — the best of both worlds. It will remind you of an old-style New York deli with sandwiches stacked high with meats and cheeses.
But it's also perfect for morning toast with butter melting and your favorite jam. It starts the day right.
Questions About This Bread
Is this white bread? It's white bread, but old German bakers often throw a little extra in their flour. We did the same. There's some extra grain that gives the bread character, making it soft and a little chewy. It's a wonderful experiment that worked.
How does this compare to San Francisco Sourdough? San Francisco has more tang to it, a stronger flavor. This has flavor, but it is less sharp, less tangy, gentler, with a warm flavor that comes through instead of that strong tang.
What makes it taste German? Like all sourdough, it's the yeast spores. Different regions have different yeast flavors. The German strains give this bread its mellow, earthy flavor--what you would expect in a German country bread.
Where does the malt taste come from? The malt flavor comes from the wheat. It's a product of the enzymes working on the wheat flour, breaking it down. It's a little more pronounced in the longer, three-hour cycle of a bread machine.
What about my morning toast? It's a wonderful way to start your day. The soft crumb toasts up crisp on the outside. Slather it with butter, then honey or your favorite jam. It's the perfect way to greet your morning.
Will my kids like it? That depends. If they already like sourdough, they'll love this. For your younger kids, it's a little different but milder than most American sourdoughs.
The Bavarian on German Bauernbrot Sourdough
Cut thick slices of German Sourdough. Smear the bread with whole-grain mustard and a little mayonnaise. Add thin slices of Black Forest ham topped with creamy Swiss cheese.
Grill it until the cheeese gets melty. Then pry it open and add some well-drained sauerkraut, not much--just enough to give it a little bite.
Don't miss this bread.
