Bauernbrot: German Farmer's Bread
This recipe guides you through baking a traditional Bauernbrot, a hearty German Farmer's Bread. It combines white and whole wheat flours, oats, and caraway seeds, utilizing both instant yeast and an active sourdough culture for a rich, tangy flavor and a robust crust, perfect for any rustic meal.
Equipment
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
- 1 Kitchen Scale For precise ingredient measurements.
- 1 Dough Scraper Helpful for handling and dividing dough.
- 1 Dutch Oven or Baking Sheet For baking the bread to achieve a good crust.
Ingredients
Main
- 2 1/2 cups white flour all-purpose or bread flour
- 2 1/2 cups whole-wheat flour
- 1/2 cup rolled oats
- 2 teaspoons salt
- 2 teaspoons caraway seed
- 1 1/2 teaspoons instant yeast
- 1 cups milk
- 1 tablespoon vinegar
- 1 cup plain yogurt
- 1/4 cup sourdough culture
- 1 to 2 tablespoons water optional
Instructions
- In a large mixing bowl, thoroughly whisk together the white flour, whole-wheat flour, rolled oats, salt, caraway seeds, and instant yeast.
- In a separate medium bowl, combine the milk, vinegar, plain yogurt, and sourdough culture. Mix until well incorporated.
- Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or a stand mixer until a shaggy dough forms. Add 1 to 2 tablespoons of water if needed to bring all the flour together into a cohesive dough.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, either by hand or using a stand mixer with a dough hook, until it is smooth and elastic.
- Transfer the kneaded dough to a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 2-3 hours, or until doubled in size (first proof).
- Gently deflate the dough and shape it into a round or oval loaf. Place it into a floured proofing basket (banneton) or onto a parchment-lined baking sheet.
- Cover the shaped loaf and let it undergo its final rise for 1 to 1.5 hours, or until visibly puffy (second proof). Meanwhile, preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside, if using.
- Carefully transfer the proofed loaf to the preheated Dutch oven or baking surface. Score the top of the loaf with a sharp knife or baker's lame.
- Bake for 30 minutes with the lid on (if using a Dutch oven). Then, remove the lid and continue to bake for an additional 15-20 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing. This allows the internal structure to set and prevents a gummy texture.
Notes
1. Sourdough Culture: Ensure your sourdough culture is active and fed for optimal leavening and flavor development. If it's sluggish, give it a refreshing feed a few hours prior. 2. Dough Consistency: The dough should be tacky but manageable. Adjust the optional water carefully based on your flour's absorption; too much water can make it difficult to handle, too little results in a dense crumb. 3. Kneading: Proper kneading is crucial to develop gluten. Aim for a smooth, elastic dough that passes the windowpane test. 4. Proofing: Both bulk and final proofing are vital. Long, slow fermentation builds complex flavors. Watch the dough, not just the clock; ambient temperature affects rise time. 5. Baking in a Dutch Oven: Baking in a preheated Dutch oven traps steam, which is essential for a beautiful, crispy crust. Scoring the dough just before baking allows for controlled expansion.