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Bauernbrot
German Farmers Bread

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




printer friendly

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

More Recipes and Links


Roggenbrot

Soft Baked Pretzels

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Last updated April 24, 2008