Description
Bauernbrot, or German Farmer Style Bread, is a hearty, rustic loaf combining rye and bread flour with a touch of molasses and caraway seeds for authentic flavor. This traditional bread features a thick crust and moist crumb, perfect for sandwiches or alongside soups and stews.
Ingredients
Scale
Dry Ingredients
- 2 cups rye flour
- 2 cups bread flour
- 1 tablespoon caraway seeds (optional)
- 2 teaspoons salt
- 1 ½ teaspoons sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
Wet Ingredients
- 1 ½ cups warm water (about 110°F / 45°C)
- 1 tablespoon molasses
Instructions
- Activate Yeast: In a mixing bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating that the yeast is active.
- Mix the Dough: Add molasses, rye flour, bread flour, salt, and caraway seeds (if using) to the yeast mixture. Stir thoroughly until a rough dough forms.
- Knead: Knead the dough either by hand or using a stand mixer for 6 to 8 minutes until the dough becomes smooth and slightly tacky to the touch.
- First Rise: Place the dough in a lightly oiled bowl. Cover it and let it rise in a warm location for 60 to 90 minutes or until it has doubled in size.
- Shape the Loaf: Punch down the risen dough and shape it into a round or oval loaf. Place the loaf seam-side up in a proofing basket or on a parchment-lined baking sheet.
- Second Proof: Cover the shaped loaf and let it rise again for 30 to 45 minutes until it becomes slightly puffy.
- Preheat Oven: Preheat your oven to 425°F (220°C). For an improved crust, optionally place a baking stone or cast iron pan in the oven to heat.
- Score and Bake: Score the loaf’s surface with a sharp knife or lame to allow steam to escape during baking. Bake the bread for 30 to 35 minutes until the crust is a deep brown and the loaf sounds hollow when tapped.
- Cool and Slice: Remove the bread from the oven and cool it on a wire rack for at least 30 minutes before slicing to ensure the crumb sets properly.
Notes
- Using a baking stone or cast iron pan enhances crust development.
- Caraway seeds are optional but provide authentic flavor typical of Bauernbrot.
- Ensure water is warm, not hot, to avoid killing the yeast.
- Allowing the bread to fully cool before slicing prevents a gummy texture.
- Store the bread in a paper bag or wrapped loosely in a kitchen towel to maintain crustiness.
