Bauern Brot Bavarian Bread Recipe

Name: Bauern Brot Bavarian Bread
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: Serves 1 or more
Ingredients: 3 cups white bread flour; 1 3/4 cups dark rye flour; 2 teaspoons salt; 7 g active dry yeast (1 packet); 2 teaspoons granulated sugar; 1 1/2 cups lukewarm water

Taste the tradition! This authentic Bauernbrot recipe, inspired by a cherished family recipe from Berching, Bavaria, delivers the same incredible texture, taste, and aroma as Oma's. Easy to follow instructions guide you to a deliciously crusty loaf perfect for spreading with butter and schinken. Experience the heart of Bavaria in every bite!

Prep Time 30 mins

Cook Time 150 mins

Calories 317.3 kcal

Protein 25g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bauern Brot Bavarian Bread

3 cups white bread flour
1 3/4 cups dark rye flour
2 teaspoons salt
7 g active dry yeast (1 packet)
2 teaspoons granulated sugar
1 1/2 cups lukewarm water

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How to Make Bauern Brot Bavarian Bread

In a large mixing bowl, combine 500g white flour and 250g dark rye flour.
In a separate small bowl, mix 2 teaspoons granulated sugar and 7g (1 packet) active dry yeast.
Add 250ml lukewarm water to the yeast mixture and stir until the sugar dissolves completely.
Create a well in the center of the flour mixture. Add the yeast mixture, cover the bowl, and let it sit for 15 minutes.
Add 3 teaspoons of salt to the dough.
Begin kneading the dough, gradually adding the remaining lukewarm water (approximately 100-150ml) until the dough is smooth and no longer sticks to the bowl.
**Important:** Knead for a minimum of 15 minutes until the dough is smooth and elastic.
Place the covered dough in a warm spot for 30 minutes to rise.
Gently knead the dough once more. Shape it into a loaf or round ball. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a preheated oven at 50°C (122°F) for 40 minutes.
Transfer the shaped dough to a lightly greased baking sheet and brush the loaf with water.
Preheat your oven to 250°C (482°F).
Place the bread on the second rack from the bottom.
Pour 500ml of water into a broiler pan on the bottom rack to create steam.
**Important:** Immediately close the oven door.
After 10 minutes, reduce the oven temperature to 190°C (374°F) and bake for an additional 30-35 minutes.
Remove the bread from the oven.
Tap the bottom of the Bauernbrot; it should sound hollow when done.
Remove the bread from the oven and let it cool completely on a wire rack. Dust with flour when cool.