One easy recipe for recreating the German bread experience. This bread uses half white and half whole wheat flours, some sourdough for taste, (but you can also use yoghurt instead) and fennel/cumin seeds. Two rises make this bread light and easy to slice. It keeps fresh for many days in the fridge, or many months if frozen. Makes one, large Bauernbrot loaf. photos by Coco Zordan
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Rustic German Bread-Bauernbrot
cakeThe Recipe
Servings
1 big loaf
Prep time
200 min.
Cooking time
30/40
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Ingredients
white flour 2 1/2 c.
whole wheat flour 2 1/2 c.
rolled oats 1/2 c.
salt 2 tsp.
fennel or cumin seeds 2 tsp.
milk mixed with 1 tbs. vinegar (or sour milk) 1 c.
yogurt (or sourdough culture) 1 c.
instant yeast 1 1/2 tsp.
water 1 or 2 tbs.
Directions
Dough
adapted from:http://germanfood.about.com/od/bread/r/bauernbrot.htm
Mix flours, oats, salt, seeds and instant yeast together in a large bowl. Add the sour milk, yogurt (or sourdough culture) and begin mixing. This is easier if you have a stand mixer, but you can do this with a large spoon, too. Mix (by hand or by the mixer) until dough forms a ball, adding water if needed. The dough should be slightly sticky.
Continue kneading, either with the mixer or on a lightly floured board for 5-7 minutes. Let the dough rest for 5/10minutes, then knead again for 1 minute. Form a smooth ball and place it in an oiled bowl, turning to coat the top. Cover with a clean dish towel (or a plastic cover) and let rise in a warm place until doubled.
Turn out onto a lightly floured board and form into a long loaf as follows:
- Knead as little as possible.
- Put dough into rectangle (or on an oven pan)
- Push with fingertips down the middle.
- Fold one third to middle, lengthwise, pulling dough taut on the bottom.
- Press seam a little to seal.
- Fold other third to middle (pulling dough taut) and pinch seam closed.
- Roll over, seam-side down and rock gently while rounding the ends and making loaf longer or fatter, as you wish.
Place on parchment paper on a baking sheet or cardboard, dust top with flour and let rise until doubled (a couple of hours min.). About 30 minutes before you plan on baking, slash the top with a sharp razor blade or lamé at least 1/4 inch deep.
Heat oven to 425°F for 15/20 min. prior to baking.Place the bread on the middle rack (still on the parchment or floured baking pan)
Using a spray bottle filled with water, spray the sides of the oven after two, five and seven minutes. Turn oven down to 400°F. Bake for 20 minutes.Turn oven down to 350°F and bake for another 20 to 30 minutes, or until the loaf is brown and sounds hollow when tapped.
Remove and let it cool before slicing.
