Bauernbrot (German Farmer's Bread)

For best flavor, the starter for this bread needs to rest for 24 hours before
making the bread.

Yield: 1 (7 inch diameter) loaf

Prep Time Cook Time Total Time

3 hrs 30 mins 45 mins 4 hrs 15 mins
4.60 from 50 votes
Course: Bread Cuisine: German Servings: 6 people
Author: Sarah | Curious Cuisiniere

Ingredients
For the Starter
1 c unbleached all purpose flour
1 c rye flour
1 Tbsp honey
1 c water, warmed to 80F
1 tsp active dry yeast

For the Dough

1 c rye flour
½ - ¾ c unbleached all purpose flour
½ tsp whole caraway seeds
½ tsp ground anise
½ tsp whole fennel seeds
½ tsp ground coriander seeds
1 ½ tsp salt

For baking
1 egg white beaten with 1 Tbsp water (for the egg wash)
Cornmeal (to dust the baking sheet)

Instructions
1. Mix all starter ingredients in a large bowl. Cover the starter with plastic wrap and let it rest on
the counter for 24 hours, until very bubbly.
2. Using a stand mixer fitted with a dough hook, add all the dough ingredients to the starter,
starting with ½ c all purpose flour. Add the remaining all purpose flour as needed to help the
dough come together. Knead on the mixer for 1-2 minutes, until a soft and slightly sticky ball
of dough forms.* (Alternately, turn the dough out onto a lightly floured surface and knead by
hand for 5-7 minutes.)
3. Shape the kneaded dough into a ball. Cover it with a damp tea towel and let it rise in a warm,
draft-free place for roughly 2 hours, until puffy and nearly doubled.
 4. Knead the dough a couple of times (using added flour on your hands has needed) and shape
it into its final round shape, pressing to flatten the round slightly. Place the shaped dough
onto a cornmeal-dusted baking sheet. Brush the top of the dough with a little of the egg white
mixture and cut a few slices in the top of the dough, using a serrated knife. Let the shaped
dough rise in a warm, draft-free place for 40-50 minutes, until puffy.
5. Near the end of the final rising time, preheat your oven to 425F.
6. Bake the bread at 425F for 30-40 minutes, until the bread sounds hollow when tapped or a
thermometer inserted into the center of the bread registers 180-185F.
7. Remove the bread from the baking sheet, and let it cool at least 10-15 minutes on a wire rack
before cutting and serving.

Notes
*Because of the high volume of rye flour, this bread dough will not create the typical elasticity that
you would see in a dough with a higher portion of wheat flours. (This also means that the bread
will not spring in the oven as much as a wheat bread does.)

Recipe from www.CuriousCuisiniere.com - Travel the world from your kitchen! -- Bauernbrot (German Farmer's Bread) -
https://www.curiouscuisiniere.com/bauernbrot/