Bauernbrot (German Farmer's Bread)
User Reviews
4.6
Bauernbrot (German Farmer's Bread)
Description
This traditional Bauernbrot begins by preparing a starter from rye and all-purpose flours, honey, water, and active dry yeast, which ferments for 24 hours to develop bubbles and character. The dough incorporates additional rye and wheat flours, aromatic whole and ground spices such as caraway, anise, fennel, and coriander seeds, and salt. Kneading yields a soft but slightly sticky dough, reflecting the high rye content which reduces elasticity compared to wheat breads.
After shaping, the dough rises further before baking on a cornmeal-dusted tray, often brushed with an egg white wash for a delicate finish. The resulting bread has a firm crust and dense interior with complex flavors from the spices and starter, suitable for robust sandwiches or as an accompaniment to soups and stews.
Unlike wheat-based breads, Bauernbrot's rye content limits oven spring and dough elasticity, contributing to its characteristic texture. It requires patience for fermentation and careful handling due to the sticky dough consistency.
Ingredients
For the Starter
- 1 c (115 g) all-purpose flour unbleached
- 1 c (120 g) rye flour
- 1 Tbsp honey
- 1 c water warmed to 80F
- 1 tsp active dry yeast
For the Dough
- 1 c (120 g) rye flour
- ½ - ¾ c (57 - 86 g) all-purpose flour unbleached
- ½ tsp caraway seeds whole
- ½ tsp anise seeds ground
- ½ tsp fennel seeds whole
- ½ tsp coriander seeds ground
- 1 ½ tsp salt
For baking
- 1 egg for the egg wash, white, beaten with 1 Tbsp water
- cornmeal (to dust the baking sheet)
Instructions
- Mix all starter ingredients in a large bowl. Cover the starter with plastic wrap and let it rest on the counter for 24 hours, until very bubbly.
- Using a stand mixer fitted with a dough hook, add all the dough ingredients to the starter, starting with ½ c all purpose flour. Add the remaining all purpose flour as needed to help the dough come together. Knead on the mixer for 1-2 minutes, until a soft and slightly sticky ball of dough forms.* (Alternately, turn the dough out onto a lightly floured surface and knead by hand for 5-7 minutes.)
- Shape the kneaded dough into a ball. Cover it with a damp tea towel and let it rise in a warm, draft-free place for roughly 2 hours, until puffy and nearly doubled.
- Knead the dough a couple of times (using added flour on your hands has needed) and shape it into its final round shape, pressing to flatten the round slightly. Place the shaped dough onto a cornmeal-dusted baking sheet. Brush the top of the dough with a little of the egg white mixture and cut a few slices in the top of the dough, using a serrated knife. Let the shaped dough rise in a warm, draft-free place for 40-50 minutes, until puffy.
- Near the end of the final rising time, preheat your oven to 425F.
- Bake the bread at 425F for 20-30 minutes, until the bread sounds hollow when tapped or a thermometer inserted into the center of the bread registers 180-185F.
- Remove the bread from the baking sheet, and let it cool at least 10-15 minutes on a wire rack before cutting and serving.
Notes
- Because of the high rye flour content, the dough will lack typical elasticity and will not rise or spring as much as wheat breads.
User Reviews
Overall Rating
4.6
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