Best 2 Bauernbrot German Farmer Bread Recipes

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**Bauernbrot: A Taste of Traditional German Goodness**

Savor the rich, hearty flavors of Bauernbrot, a traditional German farmer's bread that has been a staple in German kitchens for centuries. This delectable bread is characterized by its dense, slightly chewy crumb, crispy crust, and a distinctive aroma that fills the air with warmth and comfort. In this article, we bring you a collection of Bauernbrot recipes that capture the essence of this classic bread, offering variations to suit different tastes and preferences. From the classic Bauernbrot with its rustic charm to innovative takes that incorporate modern ingredients, these recipes showcase the versatility and enduring appeal of this beloved German bread.

Let's embark on a culinary journey through the world of Bauernbrot, exploring the secrets behind its unique texture, flavor, and the cultural significance it holds in German cuisine. Whether you're a seasoned baker or a novice home cook, these recipes will guide you through the process of creating this delectable bread, ensuring a perfect loaf every time. So, gather your ingredients, preheat your oven, and get ready to experience the taste of Bauernbrot, a true masterpiece of German baking tradition.

Check out the recipes below so you can choose the best recipe for yourself!

BAUERNBROT (GERMAN FARMER BREAD)



Bauernbrot (German Farmer Bread) image

German Farmer Bread similar to what is found in when purchasing Bauernbrot in a Bavarian bakery in Germany. Great with butter and cold cuts, or just plain butter. My sons' favorite is with salami and aged "Moon Cheese".

Provided by Grunig

Categories     Yeast Breads

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 5

20 1/4 fluid ounces water (luke-warm)
1 (1/4 ounce) packet active dry yeast
3 1/4 teaspoons non-iodized salt
5 1/2 cups bread flour
2 1/4 cups rye flour

Steps:

  • Dissolve yeast in water.
  • Knead flour and salt into water mixture creating a smooth dough (Optimal when dough easily comes out of the mixing bowl).
  • Let rise in a warm place for 20 min in a covered, greased bowl.
  • Place a baking pan in bottom of oven and preheat to 480 Deg F.
  • Reknead the dough for a short time and form into a loaf. (or 2, a shorter baking time will result).
  • Place on a greased baking sheet (baking stone). Cover with damp cloth and let the dough rest until doubled in height (aprox 30-60 min) Tip: for a nicer crust brush the loaf with buttermilk, yogurt or coffee periodically. Do not let the surface of the dough dry out.
  • Place the dough and with its baking sheet in the oven. Then pour some boiling water into the baking sheet that is already in the bottom of the oven. (to quickly create steam in the oven)
  • Lower the oven temperature to 430 Deg F.
  • Bake the loaf until desired brownness (40-60 min).
  • To test for doneness, knock on bottom of loaf. If it produces a hollow sound it is ready to remove from oven and place on cooling rack until cool.

BAUERNBROT (GERMAN FARMER'S BREAD)



BAUERNBROT (GERMAN FARMER'S BREAD) image

I absolutely love German breads, and this is said to be one of the simplest to make. Also one of the tastiest! Recipe & photo: Germanfood.about.com

Provided by Ellen Bales

Categories     Savory Breads

Time 4h40m

Number Of Ingredients 10

2 1/2 c all purpose flour
2 1/2 c whole wheat flour
1/2 c rolled oats
2 tsp salt
2 tsp caraway seed
1 1/2 tsp instant yeast
1 c milk mixed with 1 tbsp. vinegar (sour milk)
1 c plain yogurt
1/4 c sourdough culture (optional)
1 to 2 Tbsp water

Steps:

  • 1. DOUGH: Mix flours, oats, salt, caraway and instant yeast together in a large bowl. Add the sour milk, yogurt and sourdough culture and begin mixing, either with an electric mixer or by hand. Mix until dough forms a ball, adding water if needed. The dough should be slightly sticky.
  • 2. Continue kneading, either with the mixer or on a lightly floured board for 5-7 minutes. Let the dough rest for 5 minutes, then knead again for 1 minute. Form into a smooth ball and place in an oiled bowl, turning to coat the top. Cover with a clean dish towel and let rise in a warm place until doubled.
  • 3. Turn out onto a lightly floured board and form into a typical long loaf as follows: Degas as little as possible. Pat dough into rectangle. Indent with fingertips down the middle. Fold one third to middle, lengthwise, pulling dough taut on the bottom. Press seam a little to seal. Fold other third to middle (pulling dough taut) and pinch seam closed. Roll over, seam-side down and rock gently while rounding the ends and making loaf longer or fatter, as you wish.
  • 4. Place on parchment paper on a baking sheet or cardboard, dust top with flour and let rise until doubled. About 30 minutes before you plan on baking, slash the top with a sharp razor blade at least 1/4 inch deep.
  • 5. Heat oven to 500 degrees for 1 hour before baking. Use a baking stone if you have it, according to manufacturer's instructions. Otherwise, place an old pan on the bottom rack and set the second rack in the middle.
  • 6. Place the bread on the middle rack (still on the parchment or floured baking pan), pour 2 cups of hot water into the old pan and close the door.
  • 7. Using a spray bottle filled with water, spray the sides of the oven after two, five and seven minutes. Turn oven down to 450. Bake for 20 minutes.
  • 8. Turn oven down to 350 and bake for another 20 to 30 minutes, or until a temperature probe measures 190-200F or loaf is brown and sounds hollow when tapped. Remove and let cool 2 hours before slicing.
  • 9. NOTE: You can purchase sourdough culture online. King Arthur Sourdough Starter, Goldrush Sourdough Starter, or Ed Wood's International Starters can all be purchased online. Or you can obtain a culture sample from a friend or start your own.

Tips:

  • Use the best quality ingredients you can find. This will make a big difference in the flavor of your bread.
  • Make sure your yeast is active. If you're not sure, proof it before you use it.
  • Knead the dough until it is smooth and elastic. This will help develop the gluten and 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 work and produce carbon dioxide, which will make your bread light and airy.
  • Bake the bread in a preheated oven. This will help create a crispy crust.
  • Let the bread cool completely before slicing it. This will help prevent the bread from crumbling.

Conclusion:

Bauernbrot is a delicious and versatile bread that can be enjoyed with a variety of meals. It is also relatively easy to make, especially if you have a bread machine. Whether you are a beginner or an experienced baker, I encourage you to try this recipe. You won't be disappointed!

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