Bauernbrot (German Farmer Bread)

READY IN: 1hr 50mins
Recipe by Grunig

German Farmer Bread similar to what is found in when purchasing Bauernbrot in a Bavarian bakery in Germany. Great with butter and cold cuts, or just plain butter. My sons' favorite is with salami and aged "Moon Cheese".

Top Review by joelknox13

Over the last three weeks I’ve made this bread 5 times. I didn’t have rye flour the first two times, so the first time I substituted an equal amount of whole wheat in place of the rye. It turned out very good, and raised beautifully. The second time I did equal amounts of bread flour and whole wheat. Again, it turned out well. The third time I had rye flour, but I killed the yeast. (Must have got the water too hot!) Naturally, this loaf was extremely dense. The fourth and fifth time I followed the recipe to a tee and got excellent results. Also, I’ve varied between baking it in one loaf and two smaller loaves. Definitely more manageable in two! An added tip: Even though the bread doesn’t expand much in the oven, I have taken to scoring it. I’ve noticed less air pockets in the bread when scored, versus when not scored.

Ingredients Nutrition

Directions

  1. Dissolve yeast in water.
  2. Knead flour and salt into water mixture creating a smooth dough (Optimal when dough easily comes out of the mixing bowl).
  3. Let rise in a warm place for 20 min in a covered, greased bowl.
  4. Place a baking pan in bottom of oven and preheat to 480 Deg F.
  5. Reknead the dough for a short time and form into a loaf. (or 2, a shorter baking time will result).
  6. Place on a greased baking sheet (baking stone). Cover with damp cloth and let the dough rest until doubled in height (aprox 30-60 min) Tip: for a nicer crust brush the loaf with buttermilk, yogurt or coffee periodically. Do not let the surface of the dough dry out.
  7. Place the dough and with its baking sheet in the oven. Then pour some boiling water into the baking sheet that is already in the bottom of the oven. (to quickly create steam in the oven)
  8. Lower the oven temperature to 430 Deg F.
  9. Bake the loaf until desired brownness (40-60 min).
  10. To test for doneness, knock on bottom of loaf. If it produces a hollow sound it is ready to remove from oven and place on cooling rack until cool.

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