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Bauernbrot (German Farmhouse Bread)
A German farmhouse loaf of the kind that comes to the breakfast table all over Germany: a robust rye and wheat sourdough bread with a little yeast that takes its shape in a proving basket. Under the cracked, thickly floured crust sits a moist, aromatic crumb scented with caraway, coriander and fennel. The recipe makes one loaf of about 1.
Kochzeit
90 min
Portionen
12
Zutaten
8
Nährwerte
pro Portion214 kcal
Kalorien
6 g
Eiweiß
1 g
Fett
44 g
Kohlenhydrate
Zutaten
Für 12 Portionen
Küchenutensilien
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Zubereitung
- 1
Mix the rye flour, the wheat flour, the dried yeast, the salt and the bread spice in a large mixing bowl. Add the rye sourdough starter and the lukewarm water and knead everything to a soft, slightly sticky dough.
- 2
Cover the dough and leave it to rise in a warm place until it has grown noticeably.
- 3
Turn the dough out onto a floured work surface, knead it through briefly and shape it into a taut ball with floured hands.
- 4
Line a proving basket or a bowl with a cloth, dust it generously with the rye flour for dusting and lay the loaf in it seam side up. Cover and leave to prove until fine cracks show in the flour.
- 5
Preheat the oven in good time to 250 °C conventional heat, standing an ovenproof dish of hot water on the oven floor.
- 6
Turn the loaf out onto a baking tray lined with baking paper, score the surface crosswise with a sharp knife and start baking on the lower shelf.
- 7
Turn the temperature down to 200 °C conventional heat and bake the bread through; it must sound hollow when you tap the underside.
- 8
Leave the bread to cool completely on a wire rack and only cut into it then.
