This traditional German Bauernbrot is a hearty, crusty bread with a rich flavor. Perfect for sandwiches or as a side to soups and stews.
Preparation time
1h 30min
Cooking time
40min
Ingredients
12 Servings
- 500 g all-purpose flour
- 10 g caraway seeds
- 7 g dry yeast
- 500 g rye flour
- 20 g salt
- 750 ml warm water
Directions
Step 1
In a large bowl, combine the rye flour, all-purpose flour, and caraway seeds.
Step 2
Dissolve the dry yeast in warm water and let it sit for about 5 minutes until foamy.
Step 3
Add the yeast mixture and salt to the flour mixture. Mix until a dough forms.
Step 4
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Step 5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 6
Preheat your oven to 220°C (428°F).
Step 7
Punch down the dough and shape it into a round loaf. Place the loaf on a baking sheet lined with parchment paper.
Step 8
Let it rise again for about 30 minutes.
Step 9
Make a few slashes on the top of the loaf with a sharp knife.
Step 10
Bake in the preheated oven for about 35-40 minutes, or until the bread sounds hollow when tapped on the bottom.
Step 11
Let the bread cool on a wire rack before slicing.