Best 2 Authentic German Bread Bauernbrot Recipes
**Bauernbrot: A Taste of Traditional German Goodness**
Embark on a culinary journey to the heart of Germany with Bauernbrot, a rustic and hearty bread that has been a staple in German households for centuries. This traditional loaf, meaning "farmer's bread" in German, captures the essence of German bread-making heritage with its dense texture, slightly tangy flavor, and a captivating crust that shatters with every bite. Bauernbrot is more than just a bread; it's a celebration of German culture, craftsmanship, and the simple joy of sharing a delicious meal with loved ones. This article will take you through three enticing recipes that showcase the versatility of Bauernbrot. From the classic Bauernbrot recipe, made with a blend of rye and wheat flour, to a delightful variation infused with aromatic caraway seeds, and a tempting recipe for Bauernbrot rolls, perfect for any occasion, these recipes will guide you in creating authentic German Bauernbrot that will impress your taste buds and transport you to the heart of Germany's culinary traditions.
AUTHENTIC GERMAN BREAD (BAUERNBROT)
Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!
Provided by Petra
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time P2DT5h
Yield 20
Number Of Ingredients 8
Steps:
- First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
- After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
- In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
- When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
- Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.
Nutrition Facts : Calories 334.3 calories, Carbohydrate 71.6 g, Fat 1.3 g, Fiber 7.5 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 701.9 mg, Sugar 2 g
AUTHENTIC GERMAN BREAD (BAUERNBROT)
Steps:
- First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
- After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
- In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
- When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
- Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.
- Note: If you want to make extra starter for the next time, simply add 2 cups of all-purpose flour and 2 cups water to the sourdough starter on the second day, and whisk smooth. Then let stand at room temperature for 24 hours before next use. Use half, and save the other half for the next time. Let stand for 24 hours, stirring once before using. If freezing, use within 2 weeks.
- Note: Humidity and heat play a big role in making this bread. It may not work well if it is to humid and hot outside. In this case I recommend that you make the bread starting at 5am.
Tips for Baking Bauernbrot
- Use high-quality ingredients, especially the flour. A good quality rye flour will give your bread a better flavor and texture. - Make sure your yeast is active. If you're using active dry yeast, proof it in warm water with a little sugar before using. If you're using instant yeast, you can add it directly to the dough. - Knead the dough until it is smooth and elastic. This will help develop the gluten in the flour, which will give your bread a chewy texture. - Let the dough rise in a warm place until it has doubled in size. This will give the yeast time to ferment the dough and produce carbon dioxide, which will create the air pockets in your bread. - Bake the bread in a hot oven. This will create a crispy crust and a fluffy interior. - Let the bread cool completely before slicing it. This will help the bread to set and prevent it from crumbling.Conclusion
Bauernbrot is a delicious and versatile bread that can be enjoyed in many different ways. It is perfect for sandwiches, toast, or simply served with a bowl of soup. With a little care and attention, you can easily make this traditional German bread at home.
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