Best 3 Bauern Brot Bavarian Bread Recipes

Bavarian Bauern Brot, a traditional German bread, is known for its dense, chewy texture, hearty flavor, and long shelf life. Its preparation involves a combination of rye and wheat flour, with the rye flour imparting a distinctive tanginess and depth of flavor. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will take you through the steps of creating an authentic Bauern Brot at home. We'll delve into the selection of ingredients, the art of kneading and shaping the dough, the nuances of fermentation, and the techniques for achieving an appetising crust. So, get ready to embark on a culinary journey as we explore the secrets of baking this Bavarian classic.

Here are our top 3 tried and tested recipes!

BAUERNBROT (GERMAN FARMER BREAD)

Bauernbrot (German Farmer Bread) image

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

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

20 1/4 fluid ounces water (luke-warm)
1 (1/4 ounce) packet active dry yeast
3 1/4 teaspoons non-iodized salt
5 1/2 cups bread flour
2 1/4 cups rye flour

Steps:

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.

AUTHENTIC GERMAN BREAD (BAUERNBROT)

Authentic German Bread (Bauernbrot) image

Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!

Provided by Petra

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time P2DT5h

Yield 20

Number Of Ingredients 8

Ingredients

1 ½ 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

Steps:

First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.

Nutrition Facts : Calories 334.3 calories, Carbohydrate 71.6 g, Fat 1.3 g, Fiber 7.5 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 701.9 mg, Sugar 2 g

BAUERN BROT (BAVARIAN BREAD)

Bauern Brot (Bavarian Bread) image

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

Categories Breads

Time 2h30m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 6

Ingredients

5 1/2 cups unbleached alltrumps high gluten bread flour (or King wheat bread flour)
2 1/2 cups dark rye flour
3 1/4 teaspoons salt
2 tablespoons dry yeast
2 teaspoons sugar
22 ounces water

Steps:

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

Tips:

Use high-quality ingredients: The quality of your ingredients will directly impact the flavor and texture of your bread. Use fresh, active yeast, unbleached flour, and pure butter.
Follow the recipe carefully: Bavarian bread is a precise bread to make, so it's important to follow the recipe closely. Pay attention to the measurements and instructions, and don't skip any steps.
Knead the dough properly: Kneading the dough is an essential step in making Bavarian bread. It helps to develop the gluten in the flour, which gives the bread its structure and texture. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place: The dough needs to rise in a warm place in order to activate the yeast and allow the bread to rise. The ideal temperature for rising dough is between 75 and 85 degrees Fahrenheit.
Bake the bread at a high temperature: Bavarian bread is baked at a high temperature, which helps to create a crispy crust and a chewy interior. Bake the bread at 450 degrees Fahrenheit for 30-35 minutes, or until it is golden brown.

Conclusion:

Bavarian bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's perfect for sandwiches, toast, or dipping in soup or stew. With a little patience and care, you can easily make this bread at home.