Bauernbrot - German Farmers Bread
From jo_jo_ba 11 years ago
- 1 day to make
- Serves 16
My mom loves the Prince Edward County rye bread from Stonemill Bakery, but it's expensive and hard to find. I made her *my* version based off a German country loaf recipe - tangy with yoghurt and sourdough starter, hearty with Red Fife, dark rye, oats and sunflower seeds and crusty from a multi-temperature baking process. Read more It's a loaf with definite staying power on our menu! See less
Ingredients
- 1 ½ cups flour shopping list
- 2 ½ cups whole wheat bread flour shopping list
- 1 cup rye flour shopping list
- ½ cup quick oats shopping list
- ½ tbsp salt shopping list
- 1 tsp caraway seed shopping list
- ½ tbsp instant yeast shopping list
- 1 cup 1% milk shopping list
- 1 tbsp cider vinegar shopping list
- 1 cup plain, low fat Greek yoghurt shopping list
- ⅓ cup 100% hydration sourdough starter shopping list
- ¼ cup sunflower seeds shopping list
- oats, for topping shopping list
How to make it
- Mix flours, oats, salt, caraway and yeast together in the bowl of a stand mixer fitted with the dough hook.
- Add the milk, vinegar, yoghurt and starter and mix 2 minutes. Cover and let stand 5 minutes.
- Add the seeds and mix until dough forms a slightly sticky ball, adding water if needed.
- Continue kneading for 7 minutes on low speed.
- Let the dough rest for 5 minutes, then knead again for 1 minute on medium speed.
- Form into a ball and place in a greased bowl, turning to coat the top. Cover and let rise in a warm place until doubled.
- Turn out onto a lightly floured board and form into an oval loaf. Roll in oatmeal.
- Place on parchment paper on a baking sheet or cardboard, mist with oil and let rise until doubled.
- Heat oven to 500°F for 1 hour prior to baking. If you have one, place a baking stone on the middle rack while heating. Place a shallow pan on the bottom rack.
- Slash the top with a sharp razor blade or lamé at least ¼” deep.
- Place the bread on the middle rack and pour 2 cups of hot water into the old pan.
- Bake for 10 minutes, spraying the sides of the oven with water after two and seven minutes.
- Turn oven down to 450°F and bake for 20 minutes, then reduce heat to 350°F and bake for another 15 minutes, or until a thermometer measures 190-200°F or loaf sounds hollow when tapped.
- Remove and let cool completely before slicing.
People Who Like This Dish 2
- clbacon Birmingham, AL
- mykoreaneats Madison, Wisconsin
- jo_jo_ba Oshawa, CA
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