Bauernbrot German Farmer Bread Food

BAUERNBROT (GERMAN FARMER BREAD)

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.

BAUERN BROT (BAVARIAN BREAD)

Steps:

• Mix White flour, Dark Rye into a large mixing bowl.
• Mix dry yeast with 2 teaspoons sugar in separate bowl.
• Add in ½ cups lukewarm water and mix until the sugar has dissolved.
• Add yeast mixture to flour mixture in a small indentation in the center of the flour and let sit for 15 minutes covered.
• Add in 3 ¼ tsp salt before kneading.
• Begin kneading the complete mixture and add in the rest of the lukewarm water (20 fluid ounces) until the dough no longer sticks to the bowl sides. (Add a small bit of flour if too sticky).
• Important: Knead for a minimum of 15 minutes, until the dough is smooth and sleek.
• Cover and place in a warm spot for about 30 minutes and let rise.
• Knead one more time, form into a loaf or ball shape, cover with a damp cloth and place in a pre-heated oven for 40 minutes at 50° C (120 F).
• Place Bauernbrot on a baking sheet lightly greased, and brush loaf with water.
• Pre-heat oven to 250° C (480 F).
• Place bread on the second from bottom rack.
• Pour 2 cups of water into a broiler pan on the bottom rack of the oven to create steam. (Careful of the steam!).
• Important: Immediately close the door.
• After 10 minutes drop the temperature to 190° C (375) and bake for an additional 30-35 minutes. (Watch loaf).
• Remove bread from oven.
• When you tap on the bottom of the Bauernbrot it should sound hollow.
• The Bauernbrot is done.
• Rub flour onto finished Bauernbrot and let cool.

FARMER BREAD (BUREBROT)

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.