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Authentic German Bread (Bauernbrot)
Authentic German Bread (Bauernbrot)
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Prep Time:
180 minutes
Cook Time:
120 minutes
Total Time:
3180 minutes
Experience the taste of Bavarian sourdough bread, mirroring flavors from a traditional stone oven in a quaint village in Germany. Bake in batches for authentic freshness. A true taste of home!
Ingredients:
  • 1.5 ounces compressed fresh yeast
  • 1 quart warm water
  • 2 tablespoons white sugar
  • 8 cups all-purpose flour, divided
  • 8 cups white rye flour
  • 2 tablespoons salt
  • 1 teaspoon white sugar
  • 2 cups warm water
Instructions:
  • To start, create the sourdough starter. In a large bowl, crumble the yeast. Add 1 quart of warm water and 2 tablespoons of sugar, ensuring the water is slightly warmer than body temperature. Slowly whisk in 4 cups of flour until smooth. Cover with a dish towel and let it rest at room temperature for 24 hours.
  • After a full day, give it a good stir, cover it up, and let it sit for another day. You'll have a delicate, pale sourdough ready for use.
  • Combine rye flour, remaining all-purpose flour, salt, and sugar in a large bowl. Mix in the sourdough starter using a wooden spoon, then add warm water. Transfer the dough to a heavy-duty mixer initially, then switch to kneading by hand on a floured surface. Add water gradually if needed. Knead the dough for 15-20 minutes until smooth. Place the dough in a bowl, cover, and let it rise until doubled, for 1-2 hours.
  • After the dough has doubled in size, transfer it to a floured surface. Knead for 5 minutes to activate the gluten. Shape into 1 or 2 long loaves, then place on baking sheets. Let rise for around 1 hour, or until an impression remains when gently poking the dough with your finger.
  • Preheat the oven to 425°F (220°C). Bake two loaves for 45 minutes, or one large loaf for 1 1/2 hours. Embrace a dark crust for added flavor. Allow the bread to cool completely before slicing. Consider freezing half for later enjoyment.

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