Bauernbrot German Farmer Bread Recipe

Ingredients for Bauernbrot German Farmer Bread

• 1 1/2 cups warm water (105-115°F)
• Active Dry Yeast
• Non Iodized Salt
• Bread Flour
• Rye Flour

How to Make Bauernbrot German Farmer Bread

1. In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy.
2. Add salt to the yeast mixture. Gradually add flour, mixing with a wooden spoon or spatula until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 20 minutes.
5. Preheat oven to 480°F (249°C) with a baking pan on the bottom rack.
6. Gently knead the dough for a minute. Shape it into a round or oval loaf.
7. Place the loaf on a greased baking sheet.
8. Cover with a damp kitchen towel and let rise until doubled in size (about 45-60 minutes). Keep an eye on it to prevent the surface from drying out.
9. Carefully place the baking sheet with the dough into the preheated oven.
10. Pour 1 cup of boiling water into the preheated baking pan on the bottom rack (be careful!).
11. Immediately reduce oven temperature to 430°F (220°C).
12. Bake for 50-60 minutes, or until the loaf is deeply golden brown and sounds hollow when tapped on the bottom.
13. Remove the loaf from the oven and let it cool completely on a wire rack before slicing and serving.