Bauernbrot
Bauernbrot, or "farmer's bread," is a traditional German loaf known for its robust flavor and chewy texture. This rustic bread combines nutty rye flour with bread flour to create a hearty yet balanced base, enhanced by the aromatic addition of caraway seeds. Its unique flavor profile is elevated with a touch of white vinegar for tang and unsalted butter for richness. Perfect for beginners and seasoned bakers alike, this recipe involves classic techniques, including hand-kneading for a smooth dough and a warm rise for an airy crumb. With its crisp golden crust and satisfying density, Bauernbrot pairs beautifully with soups, stews, or simply butter and jam. This timeless recipe offers a rewarding baking experience and a deliciously authentic slice of Germany right in your own kitchen. Keywords: Bauernbrot recipe, German rustic bread, homemade rye bread, artisan bread baking, traditional bread recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams rye flour
- 300 grams bread flour
- 350 milliliters warm water
- 7 grams active dry yeast
- 10 grams salt
- 5 grams caraway seeds
- 10 grams unsalted butter
- 1 tablespoon white vinegar
Instructions
In a large mixing bowl, combine 200 grams of rye flour and 300 grams of bread flour.
Dissolve 7 grams of active dry yeast in 350 milliliters of warm water, let it sit for about 5 minutes until foamy.
Add the yeast mixture to the flour mixture, along with 10 grams of salt, 5 grams of caraway seeds, 10 grams of melted unsalted butter, and 1 tablespoon of white vinegar.
Stir the ingredients together until a sticky dough forms.
Turn the dough out onto a lightly floured surface and knead by hand for about 10-15 minutes, until the dough is smooth and elastic.
Place the kneaded dough into a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours or until doubled in size.
Preheat your oven to 220°C (430°F).
Punch down the dough to release any air bubbles, then shape it into a round loaf.
Place the shaped loaf onto a parchment-lined baking sheet or a well-floured baker's peel if using a baking stone.
Use a sharp knife to make 2 to 3 slashes on top of the loaf, each about 1/4 inch deep.
Let the loaf rise again for about 30 minutes, until slightly puffed.
Bake the bread in the preheated oven for about 40 minutes or until the crust is deep brown and the bread sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 1 hour before slicing and serving.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 3950 mg | 172% | |
| Total Carbohydrate | 387.0 g | 141% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 2.7 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1542 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
