Bauernbrot (German Farmer’s Bread)
This hearty German farmers bread called Bauernbrot is super flavorful, thanks to a blend of coriander seeds, anise seeds, fennel seeds, and caraway seeds. And rye flour adds a slightly tangy flavor, moisture, and healthy vitamins and minerals to each loaf.
Equipment
- mixing bowls
- measuring cups and spoons
Ingredients
- 2½ cups rye flour (use whole rye or dark rye flour)
- 2¼ teaspoon instant yeast (one envelope)
- 2 cups warm water (between 105°F and 115°F)
- 2½ cups all purpose flour
- 1 tablespoon salt (use table salt or fine sea salt)
- 1 teaspoon caraway seeds
- 1 teaspoon fennel seeds
- 1 teaspoon anise seeds
- ½ teaspoon coriander seeds
Instructions
- In a large mixing bowl, mix together the rye flour, yeast, and water until it forms a really wet, loose mixture, and there are no visible pockets of dry flour. Set aside for 30 minutes, to allow the rye flour to absorb some of the liquid.
- Add the all purpose flour, salt, caraway, anise, fennel, and coriander seeds to the rye flour mixture. Mix the dough in the mixing bowl for a few minutes, until it forms a wet dough, and there are no visible pockets of dry flour.
- On a lightly floured work surface, knead the dough by hand for 5 to 8 minutes, until the dough is a smooth ball. Note that it won't be super elastic, due to the rye flour. Add one teaspoon of rye flour periodically as you knead the dough, if it is still really sticky.
- Spread a little olive oil in a clean mixing bowl. Place the kneaded dough ball into the oiled mixing bowl. Cover it with a clean kitchen towel and let rise until it about doubles in size, after 1 to 2 hours.
- On a clean work surface, tip out the dough and shape it into a round shape with a flat bottom (called a boule). To do so, gently spread the top edges of the dough down the sides and underneath, to create tension on the top. All the seams or edges of the dough should be tucked underneath.
- Place the dough either in a round proofing basket or in a shallow round bowl lined with a kitchen towel. Lightly dust the top with flour. Cover the dough again with a towel and allow to proof for another 1 hour in a warm draft-free spot. The dough is done proofing once it’s puffed up. (It won’t double in size, but it’ll be larger. When you stick your finger into the top, it should take several seconds to fill the indent back to its original shape).
- Preheat the oven to 425°F. Place a Dutch oven with the lid in the cold oven to become hot as the oven preheats.
- Once the oven is preheated, carefully remove the Dutch oven from the oven and remove the lid. Place the dough onto a large piece of parchment paper, and score the top of the dough with a scoring tool or a sharp kitchen knife with 4 cuts about ¼ inch deep at a 45 degree angle. Carefully pick up the bread by holding the corners of the parchment paper, and place it into the hot Dutch oven. Cover with the lid on and place it in the oven.
- Bake covered for 20 minutes, then remove the lid. Bake for an additional 15 to 20 minutes uncovered, until the crust is golden brown and crispy, and the bread sounds hollow when tapped on the bottom. Allow the loaf to cool on a cooling rack for at least 1 hour before slicing. Enjoy!!
Notes
- Water: The dough will be pretty dry at first. The more you knead it, the more hydrated the flour will be and the easier it will get to knead it. However, if your dough is too dry & not coming together, mix in a tablespoon of warm water.
- Slicing: While it’s hard to wait, it is important to allow your bread to cool for at least 1 hour before slicing it. The bread continues to bake once it’s removed from the oven. If you slice it while it's hot, it could be kind of gummy and crumbly.
- Serrated knife: Use a serrated knife to easily slice the bread and get the perfect slices.
- Storing: Allow your bread to cool completely to room temperature before storing it. Store in a paper bag, kitchen towel, or ventilated bread box at room temperature for up to 5 days.
Nutrition
Serving: 1sliceCalories: 134kcalCarbohydrates: 28gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 439mgPotassium: 103mgFiber: 3gSugar: 0.2gVitamin A: 1IUVitamin C: 0.1mgCalcium: 12mgIron: 1mg
Did you make this recipe?Leave a comment below - I love hearing from you!