Prep 1 hr
Cook 50 mins
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".
- 20 1⁄4 fluid ounces water (luke-warm)
- 1 (1/4 ounce) packet active dry yeast
- 3 1⁄4 teaspoons non-iodized salt
- 5 1⁄2 cups bread flour
- 2 1⁄4 cups rye flour
- Dissolve yeast in water.
- Knead flour and salt into water mixture creating a smooth dough (Optimal when dough easily comes out of the mixing bowl).
- Let rise in a warm place for 20 min in a covered, greased bowl.
- Place a baking pan in bottom of oven and preheat to 480 Deg F.
- Reknead the dough for a short time and form into a loaf. (or 2, a shorter baking time will result).
- 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.
- 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)
- Lower the oven temperature to 430 Deg F.
- Bake the loaf until desired brownness (40-60 min).
- 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.
I've made this bread four times now (four weeks in a row). Once in the bread maker and the other times in the oven. Hands down it's best in the oven (nicer hand made texture and great crust). The first couple times I had a hard time getting it to rise but this last time it rose beautifully. I realized the difference this last time was after letting the bread sit in a warm place for 20 minutes, I fully kneaded it not only with my hands but also took the rolling pin to it for about 2 minutes. This must have activated the yeast and the prior times I only kneaded it for a few seconds. My husband is from Germany (has not even been the U.S. for two full years yet) and he has really missed the good German bread from Germany. He loves this bread and says it tastes exactly like the bread he always ate in Germany. Thanks for a great recipe!!
I picked this recipe for the April 2008 "Flower Power" challenge and I wasn't sorry I did. Excellent bread! I made ruebens with this recipe, using Russian Dressing and Reuben. Thanks for sharing a keeper!
It is a good recipe, but it needs more water. The dough should be soft and elastic. It makes a great sandwich bread. I made the bread this weekend.8.1.2013