German Farmer's Bread (Bauernbrot)

**Prepare the Dough:** In a large mixing bowl, dissolve the yeast in the lukewarm water. Let it stand for 5-10 minutes until foamy.

Add the rye flour, bread flour, salt, and caraway seeds (if using) to the yeast mixture. Mix with a dough scraper or your hands until a shaggy dough forms. The dough will be quite sticky.

**First Rise (Bulk Fermentation):** Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 2-3 hours, or until doubled in size. This is the bulk fermentation.

**Shape the Dough:** Gently deflate the dough on a lightly floured surface. Shape it into a round or oval loaf. Be careful not to overwork the dough.

**Second Rise (Proofing):** Place the shaped loaf on a baking sheet lined with parchment paper or a silicone baking mat. Cover with a clean towel and let it proof for 1-1.5 hours, or until almost doubled in size. Alternatively, preheat a dutch oven while the dough proofs for baking.

**Preheat Oven:** Preheat your oven to 450°F (232°C). If using a dutch oven, preheat it with the oven.

**Bake the Bread:** If using a Dutch oven: Carefully remove the hot Dutch oven from the oven. Gently place the proofed dough into the Dutch oven. Score the top of the loaf with a sharp knife or lame. Cover and bake for 25 minutes. Remove the lid and bake for another 20-30 minutes, or until the crust is deep brown and the internal temperature reaches 200-210°F (93-99°C). If baking on a baking sheet: score the top of the loaf. Bake for 15 minutes at 450F (232C), then reduce heat to 400F (204C) and bake for 30-40 more minutes, or until golden brown and the internal temp is 200-210F.

**Cool Completely:** Remove the bread from the oven and let it cool completely on a wire rack before slicing. This is important for the crumb to set properly.