Bauernbrot
Bauernbrot: rustic rye and wheat sourdough farmhouse loaf
Bauernbrot, the farmer's loaf, is the everyday bread of village bakeries from the Black Forest to Lower Saxony, carried home in a paper bag every Saturday and eaten all week for Abendbrot, the cold evening meal of bread, cheese and pickles. It mixes rye and wheat roughly half and half, so the crumb is moist and tangy but still springy, under a thick, crackled crust dusted with flour. The flavour deepens over two or three days. A common mistake is baking at too low a heat, which gives a pale, soft crust; the oven should be properly hot at the start. Chef's tip: prove the loaf upside down in a floured basket or bowl lined with a floured cloth, so the top cracks into the classic crazy-paving pattern when you tip it out.
- Total time
- 265 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the leaven
For the dough
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: The night before, stir the 1 oz active rye sourdough starter, 7 oz rye flour (type 1150 or medium rye) and ¾ cup warm water into a thick paste. Cover and leave at room temperature for 12–14 hours, until domed and full of bubbles.
10 minStep 2: Add the 5 ½ oz rye flour, 12 ½ oz strong white bread flour (type 1050 or 550), 1 cup warm water, ⅛ oz dried yeast, ⅜ oz salt and 1 tsp ground caraway or bread spice to the leaven. Knead in a mixer on low speed for 8 minutes, or by hand with wet hands for 10. The dough stays a little sticky and won't feel as stretchy as a white dough.
12 minStep 3: Cover and leave in a warm place for 1 hour, until puffy and about one and a half times its size.
60 minStep 4: Dust a proving basket or a bowl lined with a cloth heavily with the 2 tbsp extra rye flour flour. On a floured worktop, fold the edges of the dough into the middle to make a round, then place it seam side up in the basket. Prove for 45–60 minutes, until the surface shows fine cracks.
60 minStep 5: Meanwhile heat the oven to 475°F (450°F fan) with a baking tray or stone inside and a small empty roasting tin on the shelf below.
30 minStep 6: Tip the loaf onto baking paper and slide it onto the hot tray. Pour a cup of water into the empty tin for steam and close the door quickly. Bake for 10 minutes, then lower to 400°F (350°F fan) and bake 40–45 minutes more.
55 minStep 7: The loaf is done when the crust is deep brown and the base sounds hollow when tapped; the inside should read about 205°F. Cool on a rack for at least 3 hours before cutting, because rye crumb is still setting as it cools.
10 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 1 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bauernbrot take?
- About 265 minutes in total: 210 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of strong white bread flour (type 1050 or 550)?
- Plain flour, same amount (the dough will be softer and rise a little less).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer pudas
Pudas are thin savoury pancakes. These low-calorie ones are made from rice, maize and wheat flour mixed with crumbled paneer, spinach, fenugreek and coriander and a fresh paste of onion, chilli, mint, garlic and ginger. The moisture in the vegetables and paneer is enough to bind the dough, so no ghee, oil, yogurt or water goes into it. Cook on a griddle with just a little oil and serve with tea, or with plain yogurt and pickle.
Indian
Stuffed green paratha
Bright green parathas: the dough is kneaded with puréed spinach and lemon, then filled with a gently spiced stuffing of crushed peas, grated cauliflower and crumbled paneer and cooked on a hot griddle. Soft inside with crisp spots outside. Serve hot with yogurt and chutneys.
Brown soup rolls
Small, soft bread rolls made with half plain and half wholemeal flour, shaped long and baked until golden. They're best warm from the oven with a bowl of soup, and freeze well once cooled.