Bauern Brot Bavarian Bread Recipe

Ingredients for Bauern Brot Bavarian Bread

• Bread Flour
• Dark Rye Flour
• 3 teaspoons salt
• 7g (1 packet) active dry yeast
• 2 teaspoons granulated sugar
• Water

How to Make Bauern Brot Bavarian Bread

1. In a large mixing bowl, combine 500g white flour and 250g dark rye flour.
2. In a separate small bowl, mix 2 teaspoons granulated sugar and 7g (1 packet) active dry yeast.
3. Add 250ml lukewarm water to the yeast mixture and stir until the sugar dissolves completely.
4. Create a well in the center of the flour mixture. Add the yeast mixture, cover the bowl, and let it sit for 15 minutes.
5. Add 3 teaspoons of salt to the dough.
6. 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.
7. **Important:** Knead for a minimum of 15 minutes until the dough is smooth and elastic.
8. Place the covered dough in a warm spot for 30 minutes to rise.
9. 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.
10. Transfer the shaped dough to a lightly greased baking sheet and brush the loaf with water.
11. Preheat your oven to 250°C (482°F).
12. Place the bread on the second rack from the bottom.
13. Pour 500ml of water into a broiler pan on the bottom rack to create steam.
14. **Important:** Immediately close the oven door.
15. After 10 minutes, reduce the oven temperature to 190°C (374°F) and bake for an additional 30-35 minutes.
16. Remove the bread from the oven.
17. Tap the bottom of the Bauernbrot; it should sound hollow when done.
18. Remove the bread from the oven and let it cool completely on a wire rack. Dust with flour when cool.