BAUERNBROT (GERMAN FARMER BREAD)
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
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.
FARMER BREAD (BUREBROT)
From A Taste of Switzerland by Sue Style. I've adapted this to work for me; mostly by adding a bit more yeast, a bit less salt, and using bread flour instead of plain white flour. This is a dense, wheaty loaf, great for toasting and topping with some good rustic cheese. Having such a dense structure, it would also be a great dipper for a pot of cheese fondue!
Provided by IngridH
Categories Yeast Breads
Time 1h40m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the flours and salt. Add in the yeast.
- Add the water and buttermilk, and mix in an electric mixer fitted with a dough hook until the dough is fairly firm and does not stick to the side of the bowl.
- Rise at room temp until doubled in size.
- Heat oven to 425°F.
- Shape the dough into a long oval on a baking sheet. Cover with a towel, and allow to rise again for about 30 minutes.
- Cut a lattice pattern into the dough with a sharp knife. Place into the oven, and bake for 40 to 45 minutes, until crusty.
BAUERNBROT (GERMAN FARMER'S BREAD)
I absolutely love German breads, and this is said to be one of the simplest to make. Also one of the tastiest! Recipe & photo: Germanfood.about.com
Provided by Ellen Bales
Categories Savory Breads
Time 4h40m
Number Of Ingredients 10
Steps:
- 1. DOUGH: Mix flours, oats, salt, caraway and instant yeast together in a large bowl. Add the sour milk, yogurt and sourdough culture and begin mixing, either with an electric mixer or by hand. Mix until dough forms a ball, adding water if needed. The dough should be slightly sticky.
- 2. Continue kneading, either with the mixer or on a lightly floured board for 5-7 minutes. Let the dough rest for 5 minutes, then knead again for 1 minute. Form into a smooth ball and place in an oiled bowl, turning to coat the top. Cover with a clean dish towel and let rise in a warm place until doubled.
- 3. Turn out onto a lightly floured board and form into a typical long loaf as follows: Degas as little as possible. Pat dough into rectangle. Indent with fingertips down the middle. Fold one third to middle, lengthwise, pulling dough taut on the bottom. Press seam a little to seal. Fold other third to middle (pulling dough taut) and pinch seam closed. Roll over, seam-side down and rock gently while rounding the ends and making loaf longer or fatter, as you wish.
- 4. Place on parchment paper on a baking sheet or cardboard, dust top with flour and let rise until doubled. About 30 minutes before you plan on baking, slash the top with a sharp razor blade at least 1/4 inch deep.
- 5. Heat oven to 500 degrees for 1 hour before baking. Use a baking stone if you have it, according to manufacturer's instructions. Otherwise, place an old pan on the bottom rack and set the second rack in the middle.
- 6. Place the bread on the middle rack (still on the parchment or floured baking pan), pour 2 cups of hot water into the old pan and close the door.
- 7. Using a spray bottle filled with water, spray the sides of the oven after two, five and seven minutes. Turn oven down to 450. Bake for 20 minutes.
- 8. Turn oven down to 350 and bake for another 20 to 30 minutes, or until a temperature probe measures 190-200F or loaf is brown and sounds hollow when tapped. Remove and let cool 2 hours before slicing.
- 9. NOTE: You can purchase sourdough culture online. King Arthur Sourdough Starter, Goldrush Sourdough Starter, or Ed Wood's International Starters can all be purchased online. Or you can obtain a culture sample from a friend or start your own.
AUTHENTIC GERMAN BREAD (BAUERNBROT)
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
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
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