Bauernbrot (German Farmer's Bread)

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Bauernbrot (German Farmer's Bread) calories by ingredient


Introduction

My mom loves the Prince Edward County rye bread from Stonemill Bakery, but it's expensive and hard to find. I made her *my* version based off a German country loaf recipe - tangy with yoghurt and sourdough starter, hearty with Red Fife, dark rye, oats and sunflower seeds and crusty from a multi-temperature baking process. It's a loaf with definite staying power on our menu! My mom loves the Prince Edward County rye bread from Stonemill Bakery, but it's expensive and hard to find. I made her *my* version based off a German country loaf recipe - tangy with yoghurt and sourdough starter, hearty with Red Fife, dark rye, oats and sunflower seeds and crusty from a multi-temperature baking process. It's a loaf with definite staying power on our menu!
Number of Servings: 16

Ingredients

    1 cups flour
    2 cups whole wheat bread flour
    1 cup rye flour
    cup quick oats
    tbsp salt
    1 tsp caraway seed
    tbsp instant yeast
    1 cup 1% milk
    1 tbsp cider vinegar
    1 cup plain, low fat Greek yoghurt
    ⅓ cup 100% hydration sourdough starter
    cup sunflower seeds
    oats, for topping

Directions

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 500F 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 lam at least 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 450F and bake for 20 minutes, then reduce heat to 350F and bake for another 15 minutes, or until a thermometer measures 190-200F 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.