Best 2 Bauernbrot German Farmers Bread Recipes

Are you looking for an authentic and delicious recipe for German Bauernbrot (Farmer's Bread)? Look no further! This traditional German bread is known for its hearty texture, slightly tangy flavor, and beautiful golden-brown crust. Originating in rural Germany, Bauernbrot has been a staple in German cuisine for centuries, enjoyed by families and communities alike. With its rustic appearance and satisfying taste, Bauernbrot is the perfect accompaniment to a variety of meals, from hearty soups and stews to fresh salads and cheeses. Whether you're a seasoned baker or a beginner looking to try something new, this article will provide you with all the information and guidance you need to create the perfect Bauernbrot in your own kitchen. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to bake this classic German bread.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

Tips:

Use high-quality ingredients, especially the flour. A good quality flour will result in a better tasting and textured bread.
Make sure the water is lukewarm, not hot. Hot water will kill the yeast and prevent the bread from rising.
Knead the dough for at least 10 minutes, until it is smooth and elastic. This will help develop the gluten in the flour and give the bread a chewy texture.
Let the dough rise in a warm place for at least an hour, or until it has doubled in size. This will give the yeast time to ferment and produce carbon dioxide gas, which will cause the bread to rise.
Bake the bread in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes, or until it is golden brown and crusty.
Let the bread cool for at least 10 minutes before slicing and serving. This will help the bread to set and prevent it from crumbling.

Conclusion:

Bauernbrot, or German farmers' bread, is a delicious and hearty bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its simple ingredients and straightforward instructions, this bread is sure to become a favorite in your home. So next time you're looking for a delicious and satisfying bread to enjoy, give Bauernbrot a try!