Bauernbrot: Rustic farmer's bread with a hearty crust and dense crumb
Bauernbrot, or Rustic Farmer's Bread, is a traditional German bread known for its hardy crust and dense crumb. This wholesome bread boasts a deep, rich flavor and is typically made with a combination of rye and wheat flours. The dough is often fermented for several hours to develop its unique sour taste and is usually shaped into round or oval loaves before being baked to crusty perfection. Bauernbrot makes an excellent accompaniment to a hearty stew, a robust cheese platter, or simply served with some butter and a sprinkle of salt. Its satisfying texture and complex flavor profile make it a beloved staple in German cuisine, as well as a favorite among bread enthusiasts worldwide.
Welcome to the world of authentic homemade breads! Today, we are delighted to share with you a recipe for German Bauernbrot, a staple of German cuisine known for its hearty texture and robust flavor. This traditional farmers' bread combines the nuttiness of rye with the strength of white bread flour for a loaf that is both durable and delicious. Settle into your kitchen and let's embark on this bread-making journey with TheUniCook!
Ingredients:
- 350 grams strong white bread flour
- 150 grams rye flour
- 15 grams salt
- 200 milliliters of milk
- 200 milliliters of lukewarm water (to fill up to 400 ml with the milk)
- 21 grams fresh yeast (or half a cube)
Instructions:
Prep Time: 20 minutes (additional 60 minutes for proving)
Cook Time: 40-50 minutes
Total Time: Approximately 2 hours 10 minutes
Equipment:
- 1 large mixing bowl
- Electric hand mixer (or dough hook attachment on a stand mixer)
- Kitchen scale
- Cling film
- Oven
- Small bowl for steam
- Baking tray
- Parchment paper
- Razor blade or sharp knife for scoring
- Bread peel or sturdy spatula for transferring
Cooking Tips:
- Ensure your milk and water mixture is only lukewarm, as too much heat can kill the yeast.
- An old roasting tin in the bottom of the oven can help create steam for the perfect crust.
Servings: 1 loaf
1. In your large mixing bowl, combine 350 grams of strong white bread flour with 150 grams of rye flour and 15 grams of salt. Mix these dry ingredients well.
2. Prepare the yeast solution by dissolving 21 grams of fresh yeast in a mixture of 200 milliliters of lukewarm milk and 200 milliliters of lukewarm water.
3. Gradually pour the yeast solution into the dry ingredients. Scrape any remaining bits of yeast that have not dissolved.
4. Use the electric hand mixer to knead the dough for 5 to 10 minutes, or until it starts to pull away from the bowl sides and becomes less sticky, even if still a bit moist.
5. Cover the bowl with cling film and let it proof in a warm place to speed up the process. A neat trick is to create a steamy environment by placing a bowl of hot water in the oven (turned off) with the bowl of dough.
6. After the dough has doubled in size (around 45 minutes to 1 hour), preheat the oven to 220 degrees Celsius and place an old roasting tin at the bottom of the oven.
7. Dust the surface with flour, lightly flour your hands, and shape the dough into a boule by pulling the edges toward the center and turning it. Do not over-flour.
8. Place the shaped dough onto a parchment-lined baking tray, dust the top with flour for an authentic look, and let it prove for another 15 minutes while the oven heats up.
9. Score the bread using a razor blade or sharp knife, creating a few slashes about 1/2 inch deep.
10. Quickly transfer the bread to the oven, add water to the tin to create steam, and bake for 40-50 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
Remember to allow the bread to cool before slicing to enjoy its full flavor and texture. Happy baking and enjoy your slice of Germany!
This recipe is brought to you by TheUniCook. Make sure to visit their YouTube channel for more delightful recipes: https://www.youtube.com/@theunicook2604.
#homemadebread #breadbaking #baking
YouTube channel - TheUniCook: https://www.youtube.com/@theunicook2604
Bauernbrot: Rustic farmer's bread with a hearty crust and dense crumb
Comments