Ingredients for Bauernbrot German Farmer Bread
- 2 cups warm water
- 1 1/2 teaspoons active dry yeast
- 1 1/2 teaspoons non-iodized salt
- 1 1/2 cups bread flour
- 1 1/2 cups rye flour
- 1 cup boiling water
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How to Make Bauernbrot German Farmer Bread
- In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy.
- Add salt to the yeast mixture. Gradually add flour, mixing with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- 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.
- Preheat oven to 480°F (249°C) with a baking pan on the bottom rack.
- Gently knead the dough for a minute. Shape it into a round or oval loaf.
- Place the loaf on a greased baking sheet.
- 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.
- Carefully place the baking sheet with the dough into the preheated oven.
- Pour 1 cup of boiling water into the preheated baking pan on the bottom rack (be careful!).
- Immediately reduce oven temperature to 430°F (220°C).
- Bake for 50-60 minutes, or until the loaf is deeply golden brown and sounds hollow when tapped on the bottom.
- Remove the loaf from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2g
Fat
1g
Carbs
39g
