Bauern Brot (Bavarian Bread)

Recipe by Bayern Chef
READY IN: 2hrs 30mins
YIELD: 1 Loaf


  • 5 12
    cups unbleached alltrumps high gluten bread flour (or King wheat bread flour)
  • 2 12
    cups dark rye flour
  • 3 14
    teaspoons salt
  • 2
    tablespoons dry yeast
  • 2
    teaspoons sugar
  • 22
    ounces water


  • 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.