ReceptnaptárBauernbrot (homemade rye-wheat farmhouse bread with a crisp crust)
Bauernbrot is one of the most basic breads in German bakeries and homes: a slightly tangy rye-wheat loaf with a long shelf life and a crisp crust. It suits breakfast and supper alike, with butter, cheese, cold cuts or bacon and eggs. Baked at home, it fills the kitchen with a wonderful smell.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
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- Mix the rye flour, plain flour, yeast, salt and caraway in a large bowl.
- Add the water, vinegar and oil, and knead for 8-10 minutes until the dough is elastic but slightly sticky.
- Cover and let rise in a warm place for 1 hour, until doubled.
- On a floured surface, shape into a round or oblong loaf.
- Place on a baking tray lined with baking paper, cover and let rise for another 30-40 minutes.
- Dust with flour and slash the top with a knife.
- Bake in an oven preheated to 230°C for 15 minutes, then at 200°C for another 30-35 minutes, until the crust is deep brown and the loaf sounds hollow when tapped.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rye dough is stickier than wheat dough, so do not add much extra flour.
- Steam in the oven (a dish of water) gives a crisp crust.
- Do not cut it right away: let it cool for at least 1 hour so the crumb sets.
Frequently asked questions
Is it good without a sourdough starter?
Yes, yeast is quicker, but sourdough bread has more flavour and stays fresh longer.
How long does it keep?
Wrapped in a cloth, 4-5 days fresh; sliced, it can be frozen.
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