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Bauernbrot

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Bauernbrot

Bauernbrot, or "farmer's bread," is a staple across German countryside bakeries, where it has been baked for generations. This rustic loaf, traditionally made with both bread and rye flour, is a familiar sight on kitchen tables, enjoyed at any time of day. It's a bread that embodies the comforting simplicity of rural living, where butter or clarified butter is spread generously without fuss, and a second helping is always welcome.

The taste of Bauernbrot is a harmonious blend of earthy rye and tangy sourdough, punctuated by the subtle warmth of caraway seeds. Its crust is robust, giving way to a dense yet tender crumb that pairs perfectly with a hearty soup or a simple spread of butter. Coarse sea salt enhances the flavors, making each slice a satisfying experience, whether eaten fresh or toasted.

Ingredients

  • 300 gbread flour
  • 200 grye flour
  • 320 mlwater
  • 150 gsourdough starter
  • 1 tspcaraway seeds
  • to tastecoarse sea salt

Method

  1. In a large mixing bowl, combine 300 g bread flour, 200 g rye flour, and 1 tsp caraway seeds. Add 150 g sourdough starter and 320 ml water. Mix the ingredients with a wooden spoon until a shaggy dough forms. Sprinkle a pinch of coarse sea salt over the dough to enhance the flavor.
  2. Transfer the dough onto a lightly floured surface. Knead it by hand for about 10 minutes until it becomes smooth and elastic. The dough should be slightly sticky but manageable. If it feels too sticky, dust your hands with a bit of flour to help with kneading.
  3. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. Allow it to rise in a warm, draft-free area until it has visibly doubled in size. This may take a couple of hours, depending on the temperature of your kitchen.
  4. Once the dough has risen, gently deflate it by pressing down with your hands. Shape it into a round loaf by folding the edges into the center and then turning it seam-side down. Place the shaped loaf onto a piece of parchment paper.
  5. Preheat your oven to 230°C (445°F) and place a baking stone or an inverted baking sheet inside to heat up. Fill a small oven-safe dish with water and place it on the bottom rack of the oven to create steam, which will help form a crisp crust.
  6. Carefully transfer the parchment paper with the dough onto the preheated baking stone or sheet. Bake for about 30-35 minutes, or until the crust is deeply browned and the loaf sounds hollow when tapped on the bottom.
  7. Remove the Bauernbrot from the oven and let it cool on a wire rack. This allows the crumb to set properly and prevents the bottom from becoming soggy. Once cooled, slice the bread and serve with butter, cheese, or cold cuts for a traditional German meal.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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