Recipe by Bayern Chef
We've worked really hard to duplicate the bread I used to eat at my Oma's house in Berching Germany (Bayern). This bread has the same texture, taste and aroma and is very easy to make. When done spread real butter on a slice and some schinken on top!
- 5 1⁄2 cups unbleached alltrumps high gluten bread flour (or King wheat bread flour)
- 2 1⁄2 cups dark rye flour
- 3 1⁄4 teaspoons salt
- 2 tablespoons dry yeast
- 2 teaspoons sugar
- 22 ounces water
Directions See How It's Made
- Mix White flour, Dark Rye into a large mixing bowl.
- Mix dry yeast with 2 teaspoons sugar in separate bowl.
- Add in ½ cups lukewarm water and mix until the sugar has dissolved.
- Add yeast mixture to flour mixture in a small indentation in the center of the flour and let sit for 15 minutes covered.
- Add in 3 ¼ tsp salt before kneading.
- Begin kneading the complete mixture and add in the rest of the lukewarm water (20 fluid ounces) until the dough no longer sticks to the bowl sides. (Add a small bit of flour if too sticky).
- Important: Knead for a minimum of 15 minutes, until the dough is smooth and sleek.
- Cover and place in a warm spot for about 30 minutes and let rise.
- Knead one more time, form into a loaf or ball shape, cover with a damp cloth and place in a pre-heated oven for 40 minutes at 50° C (120 F).
- Place Bauernbrot on a baking sheet lightly greased, and brush loaf with water.
- Pre-heat oven to 250° C (480 F).
- Place bread on the second from bottom rack.
- Pour 2 cups of water into a broiler pan on the bottom rack of the oven to create steam. (Careful of the steam!).
- Important: Immediately close the door.
- After 10 minutes drop the temperature to 190° C (375) and bake for an additional 30-35 minutes. (Watch loaf).
- Remove bread from oven.
- When you tap on the bottom of the Bauernbrot it should sound hollow.
- The Bauernbrot is done.
- Rub flour onto finished Bauernbrot and let cool.