Can I make this bread without the 24-hour sourdough sponge?

You can skip the sponge and just add all the ingredients together, but you'll lose that tangy, complex flavor that makes German bread taste authentic. The long fermentation is what differentiates this from regular gluten-free bread. If you're in a rush, add 1 tablespoon of apple cider vinegar or lemon juice to the dough for a bit of tang.

What can I substitute for psyllium husk powder?

Nothing works as well as psyllium husk for creating structure in gluten-free bread. Xanthan gum makes the texture gummy, and ground flaxseed doesn't provide enough binding power. If you absolutely must substitute, try 2 tablespoons of ground chia seeds plus 1 tablespoon of xanthan gum, but I tested this and the results weren't as good.

Why is my bread gummy in the middle?

The bread wasn't baked long enough or didn't cool completely before slicing. Gluten-free breads need the full baking time to set properly, and cutting into them while still warm releases steam that makes the crumb gummy. Let it cool for at least 2 hours.

Can I use a bread machine for this recipe?

The psyllium gel needs to be made separately and rest for 20 minutes, which doesn't work with standard bread machine timing. You could mix the dough in a bread machine on the dough setting, then shape and bake it in the oven, but it's honestly easier to just use a hand mixer.

Do I need to use certified gluten-free oats?

If you have celiac disease or severe gluten sensitivity, absolutely yes. Regular oats are often contaminated with wheat during processing. For Hashimoto's or mild gluten sensitivity, regular oat flour usually works fine, but check with your doctor.

Can I make this bread without oat flour?

Replace the oat flour with equal amounts of additional brown rice flour or sorghum flour. I tested this version and it works, though the texture is slightly denser. Oat flour adds a subtle sweetness and softer crumb.

Why do I need to crush the fennel and caraway seeds?

Crushing the seeds releases their essential oils, which distribute flavor throughout the bread instead of just giving you occasional bites with intense seed flavor. Use a mortar and pestle, spice grinder, or put them in a plastic bag and crush with a rolling pin.

How do I know when the bread is fully baked?

The loaf should be deep brown, sound hollow when you tap the bottom, and register at least 205°F on an instant-read thermometer inserted into the center. Gluten-free breads need higher internal temperatures than wheat breads to fully set.

Can I double this recipe?

Yes, but you'll need to bake two separate loaves. The dough doesn't rise like traditional bread dough, so making one giant loaf won't bake evenly. Double all ingredients and divide the dough between two loaf pans or baking sheets.

Why does my bread crack on the sides instead of along the score marks?

The oven temperature was too high, or the score marks weren't deep enough. Make sure your oven is accurately calibrated to 390°F and cut the X at least ⅛ inch deep before baking.

Gluten-Free German Bauernbrot Recipe

Sliced loaf of gluten free German Bauernbrot bread

Gluten Free German Bauernbrot Recipe

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This gluten-free German Bauernbrot captures the hearty texture and earthy flavor of traditional farmer’s bread using a 24-hour sourdough starter and a blend of buckwheat, oat, and brown rice flours. Psyllium husk powder replaces gluten for structure, while cocoa powder adds the signature dark color. Caraway and fennel seeds deliver authentic German bread spice notes. The result is a crusty loaf with a dense, substantial crumb perfect for sandwiches or serving with soups.

Total Time: 1 day + 90 minutes
Yield: 1 loaf 1x

Ingredients

Units Scale

Sauerteig (Sourdough Bread Sponge)

1/2 cup of gluten-free Brown Rice Flour
1/2 cup of water
1/4 tsp white granulated sugar
1/4 tsp of active dry yeast

Deutsches Bauernbrot Ingredients:

3/4 cup of gluten-free Buckwheat flour
2/3 cup of gluten-free Oat flour
1/2 cup of gluten-free Brown Rice flour
5 tbsp of potato starch or corn starch
1/2 tbsp of baking powder
1/2 tsp of baking soda
1 1/2 tbsp of apple cider vinegar
1 tsp of kosher salt
1 tbsp of dark, unsweetened cocoa powder
1/2 tsp of crushed fennel seeds
1/2 tsp of crushed caraway seeds
2 cups + 2-3 tbsp of water
3 tbsp of Psyllium Husk Powder

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Instructions

Sauerteig (Sourdough Bread Sponge):

Mix all of the Sauerteig ingredients together in a small jar, cover with plastic wrap, and let it ferment for a full 24 hours in a warm place.

Baking Instructions:

In a bowl, combine 2 cups of water with the 3 tbsp psyllium husk powder and whisk well. It will gel instantly and become thick. Set aside for 20-30 minutes.
Measure all the dry ingredients and add them to a large bowl. Mix well and preheat the oven to 390°F.
Add the bread sponge, psyllium gel and apple cider vinegar to the bowl and knead the ingredients with a hand or stand mixer (use a dough hook). It will take about 5-10 minutes for the dough to come together.
If the dough appears too dry, add a little more water 1 tbsp at a time. The dough should semi-loose, but not runny like a batter.
Shape the dough into a round or rectangular loaf and place it on a baking sheet lined with parchment paper and a dusting of Oat or Rice flour with the seam-side down. If using a cast iron Dutch oven (uncovered), simply coat it with olive oil (no need to preheat).
With a sharp knife or bread lame, score an “X” across the top of the dough approx. 1/8” deep.
Bake for 50-55 minutes and move to a wire rack; let the bread cool completely before slicing.

Equipment

Retractable Bread Lame Scoring Tool

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Lodge 5 Quart Cast Iron Dutch Oven With Lid

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Notes

If you only have whole psyllium husk (not the powder), you can blend it in a blender or electric spice/coffee grinder until it’s a fine powder.

Author: Brad Sullivan - Recipe Rewind
Prep Time: 40 minutes
Cook Time: 50-55 minutes
Category: Bread
Method: Baked
Cuisine: German

Nutrition

Serving Size: 1 slice
Calories: 145
Sugar: 1g
Sodium: 195mg
Fat: 1g
Saturated Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 4g
Cholesterol: 0

Find it online: https://recipe-rewind.com/gluten-free-german-bauernbrot-recipe/