BAUERN BROT (BAVARIAN BREAD)
We've worked really hard to duplicate the bread I used to eat at my Oma's house in Berching Germany (Bayern). This bread has the same texture, taste and aroma and is very easy to make. When done spread real butter on a slice and some schinken on top!
Provided by Bayern Chef
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 6
- Mix White flour, Dark Rye into a large mixing bowl.
- Mix dry yeast with 2 teaspoons sugar in separate bowl.
- Add in ½ cups lukewarm water and mix until the sugar has dissolved.
- Add yeast mixture to flour mixture in a small indentation in the center of the flour and let sit for 15 minutes covered.
- Add in 3 ¼ tsp salt before kneading.
- Begin kneading the complete mixture and add in the rest of the lukewarm water (20 fluid ounces) until the dough no longer sticks to the bowl sides. (Add a small bit of flour if too sticky).
- Important: Knead for a minimum of 15 minutes, until the dough is smooth and sleek.
- Cover and place in a warm spot for about 30 minutes and let rise.
- Knead one more time, form into a loaf or ball shape, cover with a damp cloth and place in a pre-heated oven for 40 minutes at 50° C (120 F).
- Place Bauernbrot on a baking sheet lightly greased, and brush loaf with water.
- Pre-heat oven to 250° C (480 F).
- Place bread on the second from bottom rack.
- Pour 2 cups of water into a broiler pan on the bottom rack of the oven to create steam. (Careful of the steam!).
- Important: Immediately close the door.
- After 10 minutes drop the temperature to 190° C (375) and bake for an additional 30-35 minutes. (Watch loaf).
- Remove bread from oven.
- When you tap on the bottom of the Bauernbrot it should sound hollow.
- The Bauernbrot is done.
- Rub flour onto finished Bauernbrot and let cool.
Nutrition Facts : Calories 317.3, Fat 1.6, SaturatedFat 0.2, Sodium 634.7, Carbohydrate 65.2, Fiber 9.5, Sugar 1.5, Protein 12.6
BAUERNBROT (GERMAN FARMER BREAD)
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
Yield 6-8 serving(s)
Number Of Ingredients 5
- 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.
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