|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 90g||33%|
|Dietary Fiber 8g||30%|
|Total Sugars 5g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe is one of the easiest for recreating the German bread experience. It uses half white and half whole-wheat flours, some sourdough for taste, and caraway seeds. Two rises make this bread light and easy to slice. It's perfect for serving with soup or for Abendbrot, or "evening bread" where a spread of sandwich fixings is laid out for the family to enjoy. This recipe makes one large bauernbrot "laib" or loaf and freezes well.
Note: While there are multiple steps to this recipe, this German farmer's bread is broken down into workable categories to help you better plan for preparation and baking.
Make the Dough
Gather the ingredients.
Mix the flours, oats, salt, caraway seed, and instant yeast together in a large bowl.
In a small bowl, mix together the milk and vinegar to create a sour milk.
Mix until the dough forms a ball, adding the water if needed. The dough should be slightly sticky.
Continue kneading either with the mixer or on a lightly floured board for 5 to 7 minutes.
Let the dough rest for 5 minutes, then knead again for 1 minute.
Form into a smooth ball and place in an oiled bowl, turning to coat the top.
Cover with a clean dish towel and let rise in a warm place until doubled.
Shape the Dough
Turn out the dough onto a lightly floured board and pat it into a rectangle. Indent with fingertips down the middle.
Fold a third of the dough to the middle, lengthwise, pulling dough taut on the bottom. Press the seam a little to seal.
Fold the other third to the middle (pulling the dough taut) and pinch the seam closed.
Roll over, the dough seam-side down, and rock gently while rounding the ends to make the loaf either longer or fatter, whichever you prefer.
Place on parchment paper on a baking sheet or cardboard, dust the top with flour, and let it rise until doubled.
About 30 minutes before you plan on baking, slash the top with a sharp razor blade or lame at least 1/4-inch deep.
Bake the Bread
Heat the oven to 500 F for 1 hour prior to baking. Use a baking stone if you have one, according to the manufacturer's instructions. Otherwise, place an old pan on the bottom rack and set the second rack in the middle.
Place the bread on the middle rack (still on the parchment or floured baking pan), pour 2 cups of hot water into the old pan, and close the door.
Using a spray bottle filled with water, spray the sides of the oven after 2, 5, and 7 minutes.
Turn the oven down to 450 F and bake for 20 minutes.
Turn the oven down to 350 F and bake for 20 to 30 minutes, or until a temperature probe measures 190 F to 200 F or the loaf is brown and sounds hollow when tapped.
Remove and let cool 2 hours before slicing.
Enjoy along with your favorite soup or sandwich.
Sourdough Starter Tips
- Make the sourdough culture beforehand; feed and then refrigerate at least one day prior to use. You can take it straight from the refrigerator and mix it with the other ingredients immediately.
- If your sourdough starter separates (a clear liquid with a layer of flour), simply stir it to recombine before using.
- If the starter smells bad, is an off color, or shows signs of growing mold, throw it out.