German Farmer's Bread (Bauernbrot)

A rustic and hearty German bread made with a blend of rye and wheat flour. Bauernbrot boasts a dense crumb and a robust, slightly tangy flavor, perfect for sandwiches or enjoying with soups and stews.

Prep Time

20 minutes

Total Time

3-4 hours (including proofing)

Calories

1976 kcal

Difficulty

Medium

Equipment

6 items

Cost

£0.17/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner•Soup•Bread

Cuisine:

British

Mood:

Comfort Food•Healthy

Ingredients

Servings

250gramsRye Flour(Use a medium or dark rye flour for the best flavor.)

£0.65

250gramsBread Flour(Can substitute with all-purpose flour, but bread flour gives a better rise.)

£0.30

350mlWater(Lukewarm, about 105-115°F (40-46°C))

7gramsActive Dry Yeast(Or 2 1/4 teaspoons.)

£0.25

10gramsSalt(About 2 teaspoons.)

£0.01

1teaspoonsCaraway Seeds(Optional, for added flavor.)

£0.15

Total Cost

£1.36

£0.17 per serving

Instructions

1.
**Prepare the Dough:** In a large mixing bowl, dissolve the yeast in the lukewarm water. Let it stand for 5-10 minutes until foamy.
2.
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.
3.
**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.
4.
**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.
5.
**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.
6.
**Preheat Oven:** Preheat your oven to 450°F (232°C). If using a dutch oven, preheat it with the oven.
7.
**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.
8.
**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.

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My Notes

Nutrition Information

Nutrition per serving (120g)

1976 kcal / 8267 kJ

Carbs

409g

157% of RDA

Fat

13% of RDA

Protein

69g

138% of RDA

Detailed Breakdown

Fibre

55 g

183% of RDA

Sugar

8 g

9% of RDA

Sodium

4720 mg

205% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

For a tangier flavor, you can add a sourdough starter to the dough.

A longer proofing time can also enhance the flavor.

If the crust is browning too quickly, tent it with foil during the last part of baking.

To test for doneness, tap the bottom of the loaf. It should sound hollow.

Cooking Equipment

Oven

Large Mixing Bowl

Dough Scraper or Spatula

Baking Sheet

Parchment Paper or Silicone Baking Mat

Dutch Oven (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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German Farmer's Bread (Bauernbrot)

Ingredients

Instructions