Description
Bauernbrot, a traditional German farmer-style bread, combines hearty rye and bread flours with the subtle sweetness of molasses and the aromatic touch of caraway seeds, resulting in a rustic loaf with a deep brown crust and a tender interior. This recipe guides you through activating the yeast, kneading, proofing, and baking to achieve an authentic and flavorful loaf perfect for any bread lover.
Ingredients
Scale
Dry Ingredients
- 2 cups rye flour
- 2 cups bread flour
- 1 tablespoon caraway seeds (optional)
- 2 teaspoons salt
- 1½ teaspoons sugar
- 2¼ teaspoons (1 packet) active dry yeast
Wet Ingredients
- 1½ cups warm water (about 110°F / 45°C)
- 1 tablespoon molasses
Instructions
- Activate Yeast: In a mixing bowl, combine the warm water, sugar, and active dry yeast. Let this mixture sit for 5–10 minutes until it becomes frothy, indicating that the yeast is active and ready to use.
- Mix the Dough: Add the molasses, rye flour, bread flour, salt, and caraway seeds (if using) to the yeast mixture. Stir until a rough dough forms, ensuring all the flour is incorporated.
- Knead: Knead the dough by hand or use a stand mixer equipped with a dough hook for about 6–8 minutes until the dough is smooth and slightly tacky but not sticky.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for 60–90 minutes, or until it has doubled in size.
- Shape the Loaf: Punch down the risen dough to release the gases. Shape it into a round or oval loaf and place it seam-side up in a proofing basket or onto a parchment-lined baking sheet.
- Second Proof: Cover the shaped loaf and allow it to rise again for 30–45 minutes until it becomes slightly puffy.
- Preheat Oven: Preheat your oven to 425°F (220°C). For a better crust, optionally place a baking stone or cast iron pan inside the oven to heat up.
- Score and Bake: Just before baking, score the loaf with a sharp knife or lame to allow steam to escape and the bread to expand. Bake for 30–35 minutes, or until the crust is a deep brown and the loaf sounds hollow when tapped on the bottom.
- Cool and Slice: Remove the bread from the oven and cool it on a wire rack for at least 30 minutes before slicing to allow the crumb to set properly.
Notes
- Using a baking stone or cast iron pan helps achieve a crustier loaf.
- Caraway seeds are optional but provide a classic flavor typical of traditional Bauernbrot.
- Ensure water temperature is about 110°F (45°C) to properly activate the yeast without killing it.
- Allow the bread to cool completely before slicing to maintain texture and moisture.
- You can substitute molasses with honey if preferred, but molasses contributes to the characteristic depth of flavor.
