Rustic Bavarian Bauernbrot
Experience the hearty goodness of Rustic Bavarian Bauernbrot, a traditional German Farmer Bread reminiscent of what you'd find in a quaint Bavarian bakery. With a delightful crust and a chewy, flavorful crumb, this bread is perfect for slathering with butter, serving alongside a charcuterie board, or enjoying simply on its own. This rustic bread, with its blend of bread and rye flours, is an excellent complement to your favorite cold cuts—my sons particularly love it with rich salami and aged Moon Cheese.
N/A
Servings
250
Calories
5
Ingredients
Ingredients
Lukewarm Water
20 1/4 fluid ounces (None)
Active Dry Yeast
1 (1/4 ounce) packet (Dissolved in water)
Non-Iodized Salt
3 1/4 teaspoons (Mixed with flour)
Bread Flour
5 1/2 cups (Mixed with salt)
Rye Flour
2 1/4 cups (Mixed with salt)
Instructions
1
Start by dissolving the active dry yeast in the lukewarm water, allowing it to activate for about 5-10 minutes until frothy.
2
In a large mixing bowl, combine the bread flour and rye flour with the non-iodized salt. Gradually pour the yeast mixture into the flours and mix until a rough dough forms.
3
Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic. The dough is ready when it springs back when poked and easily releases from the bowl.
4
Transfer the kneaded dough into a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 20 minutes, or until noticeably puffy.
5
While the dough is rising, place a baking pan in the bottom of your oven and preheat it to 480°F (250°C).
6
After the first rise, gently re-knead the dough for a minute and shape it into one large loaf or two smaller loaves. Place the formed loaf(ves) on a greased baking stone or sheet.
7
Cover the loaves with a damp cloth and allow them to rest and rise again until doubled in size, approximately 30-60 minutes. For a nicer crust, brush the surface with buttermilk, yogurt, or coffee periodically, ensuring the dough doesn't dry out.
8
Once the loaves have risen, carefully place them on the baking stone/sheet in the preheated oven. Pour boiling water into the baking pan at the bottom of the oven to create steam.
9
Lower the oven temperature to 430°F (220°C) and bake for 40-60 minutes, depending on your desired level of browning. Keep an eye on the crust; if it browns too quickly, cover lightly with aluminum foil.
10
To check for doneness, tap the bottom of the loaf. If it sounds hollow, it is ready. Remove from the oven and let cool on a rack before slicing.
Nutrition Information
0.6g
Fat
49g
Carbs
7.5g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Bavarian Bauernbrot?
Rustic Bavarian Bauernbrot is a traditional German Farmer Bread known for its hearty texture, delightful crust, and chewy, flavorful crumb.
What type of flour is used in this recipe?
The recipe uses a blend of 5 1/2 cups of bread flour and 2 1/4 cups of rye flour.
How much water is required for the dough?
The recipe requires 20 1/4 fluid ounces of lukewarm water.
What type of yeast is used for Bauernbrot?
One 1/4 ounce packet of active dry yeast is used.
How long should the yeast activate?
The active dry yeast should sit in lukewarm water for 5-10 minutes until it becomes frothy.
What kind of salt is recommended?
The recipe calls for 3 1/4 teaspoons of non-iodized salt.
How long should the dough be kneaded?
Knead the dough on a floured surface for approximately 8-10 minutes until it is smooth and elastic.
How do I know the dough is properly kneaded?
The dough is ready when it springs back when poked and releases easily from the bowl.
How long is the first rise?
The first rise takes about 20 minutes in a warm place until the dough is noticeably puffy.
What temperature should the oven be preheated to?
Preheat the oven to 480 degrees Fahrenheit (250 degrees Celsius).
Why is a baking pan placed in the bottom of the oven?
A pan is used to hold boiling water, which creates steam to help develop the bread's crust.
How many loaves does this recipe make?
This recipe can make either one large loaf or two smaller loaves.
How long is the second rise?
The second rise lasts approximately 30-60 minutes or until the dough has doubled in size.
What can be brushed on the crust for a better finish?
You can periodically brush the surface with buttermilk, yogurt, or coffee to enhance the crust and prevent drying.
At what temperature is the bread actually baked?
After placing the bread in the oven, lower the temperature to 430 degrees Fahrenheit (220 degrees Celsius).
How long does the baking process take?
Baking takes between 40 to 60 minutes depending on your preferred level of browning.
How do I prevent the crust from browning too quickly?
If the crust is browning too fast, cover the loaf lightly with aluminum foil.
How do I test if the Bauernbrot is done?
Tap the bottom of the loaf; if it sounds hollow, the bread is ready.
Should the bread be sliced immediately?
No, it should be allowed to cool on a rack before slicing.
What are the calories per serving?
Each serving contains approximately 250 calories.
How much fat is in one serving?
There is 0.6g of fat per serving.
What is the carbohydrate content?
There are 49g of carbohydrates per serving.
How much protein is in the bread?
Each serving contains 7.5g of protein.
What is the fiber content of this bread?
The bread provides 2.5g of fiber per serving.
What are some suggested pairings for this bread?
It pairs well with butter, charcuterie, rich salami, or aged cheeses like Moon Cheese.
Is there any cholesterol in this recipe?
According to the nutritional data, there is no cholesterol in this recipe.
Is there any sugar in this bread?
The nutritional data indicates no sugar content for this recipe.
What is the preparation for the salt?
The non-iodized salt should be mixed directly with the bread and rye flours.
What is the preparation for the yeast?
The yeast should be dissolved in lukewarm water before being added to the dry ingredients.
What makes this bread 'Rustic'?
The combination of rye flour, a high-heat steam-bake process, and traditional kneading techniques creates its characteristic rustic crust and crumb.