Bauernbrot

Discover the heartwarming taste of Germany with this traditional Bauernbrot, a rustic farmhouse bread that perfectly balances rich flavors and a hearty texture. Made with a blend of rye and bread flours, this artisan loaf gets its distinctive tang and depth from warm caraway seeds and a touch of white vinegar. Kneaded to perfection and baked to a golden-brown crust, Bauernbrot boasts a chewy interior ideal for slathering with butter or pairing with soups, cheeses, or cured meats. With a hands-on preparation process and a long, slow rise, this bread is a true labor of love that brings authentic European baking into your kitchen. Perfect for bread enthusiasts, this recipe makes enough to serve a crowd while embracing timeless techniques and wholesome ingredients.

Nutriscore Rating: 75/100

Prep Time:180 mins

Cook Time:40 mins

Total Time:220 mins

Servings: 10

Ingredients

• 200 grams rye flour
• 300 grams bread flour
• 350 milliliters warm water
• 7 grams active dry yeast
• 10 grams salt
• 5 grams caraway seeds
• 10 grams unsalted butter
• 1 tablespoon white vinegar

Directions

Step 1

In a large mixing bowl, combine 200 grams of rye flour and 300 grams of bread flour.

Step 2

Dissolve 7 grams of active dry yeast in 350 milliliters of warm water, let it sit for about 5 minutes until foamy.

Step 3

Add the yeast mixture to the flour mixture, along with 10 grams of salt, 5 grams of caraway seeds, 10 grams of melted unsalted butter, and 1 tablespoon of white vinegar.

Step 4

Stir the ingredients together until a sticky dough forms.

Step 5

Turn the dough out onto a lightly floured surface and knead by hand for about 10-15 minutes, until the dough is smooth and elastic.

Step 6

Place the kneaded dough into a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours or until doubled in size.

Step 7

Preheat your oven to 220°C (430°F).

Step 8

Punch down the dough to release any air bubbles, then shape it into a round loaf.

Step 9

Place the shaped loaf onto a parchment-lined baking sheet or a well-floured baker's peel if using a baking stone.

Step 10

Use a sharp knife to make 2 to 3 slashes on top of the loaf, each about 1/4 inch deep.

Step 11

Let the loaf rise again for about 30 minutes, until slightly puffed.

Step 12

Bake the bread in the preheated oven for about 40 minutes or until the crust is deep brown and the bread sounds hollow when tapped on the bottom.

Step 13

Allow the bread to cool on a wire rack for at least 1 hour before slicing and serving.

Nutrition Facts

Serving size	901.9 grams (901.9g)

Amount per serving	% Daily Value*
Calories	1875

Total Fat 17.30g	22%
Saturated Fat 6.30g	32%
Polyunsaturated Fat NaNg
Cholesterol 22mg	7%
Sodium 3950mg	172%
Total Carbohydrate 387.00g	141%
Dietary Fiber 41.60g	149%
Total Sugars 2.70g
Protein 60.40g	121%

Vitamin D 0IU	0%
Calcium 133mg	10%
Iron 20mg	108%
Potassium 1542mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.0%

Protein: 12.4%

Carbs: 79.6%