Graubrot

[Chef #1097350]

Our family lived in Karlsruhe, Ger. for 3 1/2 years. A staple in our household was Graubrot: a heavy, dense loaf with a taste much like the local beers. Recently we spent a couple of months in Hamburg. They have a similar bread called Baurenbrot. However, that bread was a bit more sour and not as dense. I have been looking and trying to duplicate our favorite bread (in vain, I might add) for 35 years. I suspect there may be malted barley as well as rye in the recipe. Will someone please help me?

[Sweet on Sweets]

Check this recipe out as well as the rest of the forum, it's quite good: http://germanfood.about.com/od/bread/r/bauernbrot.htm

[sugar maple]

Graubrot is also known as Mischbrot or Schwarzbrot and is a mixture of wheat and rye flours in specific proportions. Bauernbrot usually uses a sourdough starter. There are a bunch of German bread recipes at this site. Maybe you'll find something you like.
http://www.marions-kochbuch.de/rezepte/mischbrot.htm

I just also found this recipe containing wheat, rye and barley flour.http://www.cookingclub.de/rezepte/xnxnxslwgqgwqsy-040518201138.html

[Koechin (Chef)]

One thing that also makes a difference even if you have the recipe, is that the flour milled in Germany is quite different from the same flour milled in the US. However you can get the European flours from King Arthur.