Bauernbrot: German Farmer's Bread
A hearty German Farmer's Bread, or Bauernbrot, can be prepared to rise well and deliver authentic flavor within a few hours.
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Instructions
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Preheat the oven to 500 F for 1 hour with a baking stone on a middle rack and an old pan on the bottom rack.
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Combine flours, oats, salt, caraway seed, and instant yeast in a large bowl.
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Mix milk and vinegar in a small bowl to create sour milk.
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Add the sour milk, yogurt, and sourdough starter to the dry ingredients, mixing until a slightly sticky dough ball forms, adding 1-2 tablespoons water if needed.
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Knead the dough for 5-7 minutes, then rest for 5 minutes, and knead again for 1 minute.
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Form the dough into a smooth ball, place it in an oiled bowl, and let it rise in a warm place until doubled.
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Transfer the risen dough to a lightly floured board, flatten into a rectangle, and indent the middle.
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Fold one-third of the dough lengthwise to the middle, sealing the seam, then repeat with the other third, pinching the seam closed.
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Roll the dough seam-side down, shaping it into your preferred loaf.
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Place the shaped dough on parchment paper, dust with flour, and let it rise until doubled.
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Slash the top of the loaf at least 1/4-inch deep about 30 minutes before baking.
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Place the bread in the hot oven on the middle rack. Immediately pour 2 cups of boiling water into the bottom pan and close the door.
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Spray oven sides with water after 2, 5, and 7 minutes.
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Reduce oven temperature to 450 F and bake for 20 minutes.
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Lower the temperature to 350 F and bake for 20-30 minutes, or until an instant-read thermometer reads 190 F-200 F.
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Remove the bread and cool for 2 hours before slicing.