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–+ servings
Bauernbrot-sliced

Bauernbrot (German Sour Rye Bread)

A rustic 'Farmer's Bread' featuring a long-fermented rye starter and a loose, wet dough for a lighter crumb.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Bread
Cuisine German
Servings 3 loaves

Equipment

  • Brotform or Banneton
  • Cast iron skillet
  • Thermometer

Ingredients
  

Starter

  • 2 cups Dark Rye Flour
  • 1 1/2 cups water

Final Dough

  • 2 1/2 cups water
  • 7 cups white bread flour
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 package yeast
  • 2 tablespoons caraway seeds

Instructions
 

  • Starter: Mix rye flour and water; sprinkle flour on top and let sit for 24-48 hours until cracks develop.
  • Mix final dough ingredients thoroughly for 5 minutes. The dough should be fairly wet.
  • Cover and let rise for 60 minutes.
  • Divide into loaves and rise in a warm, moist environment until doubled.
  • Preheat oven to 450°F. Bake in a preheated cast iron skillet, covered for the first 20 minutes.
  • Uncover and bake for 20-30 more minutes until internal temp is 205-210°F.

Notes

Baking in a covered skillet helps achieve a great 'oven spring'.
Keyword Bauernbrot, Farmer's Bread, Sour Rye
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