Bauernbrot (German Farmer’s Bread)

German

Bauernbrot (German Farmer’s Bread)

If you love hearty bread, Bauernbrot is for you! This German rye bread brings authentic flavor and texture together in one easy-to-make loaf. 

Ingredients

For the Starter

1 c (115 g) unbleached all purpose flour

1 c (120 g) rye flour

1 Tbsp honey

1 c water, warmed to 80F

1 tsp active dry yeast

For the Dough

1 c (120 g) rye flour

½ – ¾ c (57 – 86 g) unbleached all purpose flour

½ tsp whole caraway seeds

½ tsp ground anise

½ tsp whole fennel seeds

½ tsp ground coriander seeds

1 ½ tsp salt

For baking

1 egg white beaten with 1 Tbsp water (for the egg wash)

Cornmeal (to dust the baking sheet)

Instructions

• Mix all starter ingredients in a large bowl. Cover the starter with plastic wrap and let it rest on the counter for 24 hours, until very bubbly.
• Using a stand mixer fitted with a dough hook, add all the dough ingredients to the starter, starting with ½ c all purpose flour. Add the remaining all purpose flour as needed to help the dough come together. Knead on the mixer for 1-2 minutes, until a soft and slightly sticky ball of dough forms.* (Alternately, turn the dough out onto a lightly floured surface and knead by hand for 5-7 minutes.)
• Shape the kneaded dough into a ball. Cover it with a damp tea towel and let it rise in a warm, draft-free place for roughly 2 hours, until puffy and nearly doubled.
• Knead the dough a couple of times (using added flour on your hands has needed) and shape it into its final round shape, pressing to flatten the round slightly. Place the shaped dough onto a cornmeal-dusted baking sheet. Brush the top of the dough with a little of the egg white mixture and cut a few slices in the top of the dough, using a serrated knife. Let the shaped dough rise in a warm, draft-free place for 40-50 minutes, until puffy.
• Near the end of the final rising time, preheat your oven to 425F.
• Bake the bread at 425F for 20-30 minutes, until the bread sounds hollow when tapped or a thermometer inserted into the center of the bread registers 180-185F.
• Remove the bread from the baking sheet, and let it cool at least 10-15 minutes on a wire rack before cutting and serving.