Farmers Bread (Bauernbrot)

by heikes3

It’s a snow day, it’s cold outside and I had some sourdough sitting on the counter, but not enough to make a sourdough loaf only with that. Nevertheless, I was dead set on making a delicious loaf with wheat and a bit of rye flour. That combination makes the most beautiful artisan breads with great flavor!

I posted it on facebook, and promptly was asked for the recipe. So, here it is …

Farmers Bread (Bauernbrot)

400 g unbleached all purpose flour (used King Arthur, what else?)

200 g rye flour (Arrowhead Mills makes a great one, and it’s organic!)

75 g sourdough (100% hydration) (you can leave it out if you don’t have any, but the taste will not be the same)

1/2 package dry yeast (about 1  3/4 tsp)

10 g salt

350 g water (350 ml)

Weigh all dry ingredients in the same bowl. It makes clean up a breeze! Use the dough hook on your machine – stand or hand held – add water and knead until the dough is elastic for about 5 minutes. Add more water if needed. Let stand for 10 minutes, for gluten to settle.

I used a big ceramic bowl, draped a kitchen towel in it and sprinkled that with flour. (Technically, you can make this in any shape you like, so also in a bread form.) Take the dough and make a bowl shape by gently pulling the sides to the underside and pinching them together. Put the dough top down into your ceramic bowl and cover with plastic wrap. Leave to rise until double in size for about 1 hour.

Preheat the oven to 450°F. I put our baking stone in and a deep baking dish with water. If you don’t have a baking stone, still put in the baking dish with water. Take a cookie sheet and sprinkle with semolina flour or line with parchment paper. Carefully take the risen dough out of the bowl by lifting the towel out. Place the bread, seam side down, onto the cookie sheet. Spread the flour evenly over the top that came off the kitchen towel. Now, slash the dough with whatever pattern you desire, at a 45° angle and about 1 inch in depth.

Place the bread in the oven, either on the cookie sheet or slide it onto the baking stone. Reduce the temperature to 410°F. Take the water dish out after 15 minutes and bake for another 30 minutes.  Let cool on a wire rack and have enough patience to let it cool. The reward is a gorgeous, crusty bread with a delicious moist inside, and oh that smell throughout the whole house… Enjoy!


2 Comments to “Farmers Bread (Bauernbrot)”

  1. Liebe Heike, will mal Dein Brot nachbacken, Deinen Sauerteig machst Du bitte nach welchem Rezept? Ganz lieben Dank werde berichten, hoffe es schmeckt nicht wieder so sauer wie das letzte, naja Johannes’ hatts geschmeckt LG an Euch Alle

    • Ich habe meinen eigenen Sauerteig, den ich hier angefangen habe und immer weiter benutze, aber im Reformhaus gibt es doch auch Sauerteigpäckchen, die du benutzen kannst. Dadurch, dass nicht so viel Sauerteig drin ist, sollte dir das Brot gut schmecken und nicht zu sauer werden. Viel Erfolg!

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