Bauernbrot (German Farmer Bread)
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".
- Ready In:
- 1hr 50mins
- 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.
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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.1Reply
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!!1Reply
Great bread! Made in the ABM but baked on preheated stone in the oven. I ran short of rye flour so ended up using what I had (about 3/4 cup) & adding 3/4 cup 9 grain cracked cereal mix & unbleached bread flour to make up the difference. What a great bread! Excellent texture - made for great turkey sandwiches! Thank you grunig for this keeper! Will be getting more rye to make it properly (though may keep adding the chewy cereal).Reply
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