Bauernbrot (German Farmer's Bread)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Directions
1 ½ cups flour2 ½ cups whole wheat bread flour1 cup rye flour½ cup quick oats½ tbsp salt1 tsp caraway seed½ tbsp instant yeast1 cup 1% milk1 tbsp cider vinegar1 cup plain, low fat Greek yoghurt⅓ cup 100% hydration sourdough starter¼ cup sunflower seedsoats, for topping
Mix flours, oats, salt, caraway and yeast together in the bowl of a stand mixer fitted with the dough hook.
Add the milk, vinegar, yoghurt and starter and mix 2 minutes. Cover and let stand 5 minutes.
Add the seeds and mix until dough forms a slightly sticky ball, adding water if needed.
Continue kneading for 7 minutes on low speed.
Let the dough rest for 5 minutes, then knead again for 1 minute on medium speed.
Form into a ball and place in a greased bowl, turning to coat the top. Cover and let rise in a warm place until doubled.
Turn out onto a lightly floured board and form into an oval loaf. Roll in oatmeal.
Place on parchment paper on a baking sheet or cardboard, mist with oil and let rise until doubled.
Heat oven to 500°F for 1 hour prior to baking. If you have one, place a baking stone on the middle rack while heating. Place a shallow pan on the bottom rack.
Slash the top with a sharp razor blade or lamé at least ¼” deep.
Place the bread on the middle rack and pour 2 cups of hot water into the old pan.
Bake for 10 minutes, spraying the sides of the oven with water after two and seven minutes.
Turn oven down to 450°F and bake for 20 minutes, then reduce heat to 350°F and bake for another 15 minutes, or until a thermometer measures 190-200°F or loaf sounds hollow when tapped.
Remove and let cool completely before slicing.
Serving Size: Makes one large loaf, 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Add the milk, vinegar, yoghurt and starter and mix 2 minutes. Cover and let stand 5 minutes.
Add the seeds and mix until dough forms a slightly sticky ball, adding water if needed.
Continue kneading for 7 minutes on low speed.
Let the dough rest for 5 minutes, then knead again for 1 minute on medium speed.
Form into a ball and place in a greased bowl, turning to coat the top. Cover and let rise in a warm place until doubled.
Turn out onto a lightly floured board and form into an oval loaf. Roll in oatmeal.
Place on parchment paper on a baking sheet or cardboard, mist with oil and let rise until doubled.
Heat oven to 500°F for 1 hour prior to baking. If you have one, place a baking stone on the middle rack while heating. Place a shallow pan on the bottom rack.
Slash the top with a sharp razor blade or lamé at least ¼” deep.
Place the bread on the middle rack and pour 2 cups of hot water into the old pan.
Bake for 10 minutes, spraying the sides of the oven with water after two and seven minutes.
Turn oven down to 450°F and bake for 20 minutes, then reduce heat to 350°F and bake for another 15 minutes, or until a thermometer measures 190-200°F or loaf sounds hollow when tapped.
Remove and let cool completely before slicing.
Serving Size: Makes one large loaf, 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 176.1
- Total Fat: 2.3 g
- Cholesterol: 1.7 mg
- Sodium: 38.1 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 4.1 g
- Protein: 6.8 g
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