Ingredients:
- 500g rye flour
- 300g wheat flour
- 20g fresh yeast or 7g dry yeast
- 1 tsp sugar
- 1 tsp salt
- 450ml lukewarm water
- 1 tbsp vinegar (optional, for flavor)
- 2 tsp caraway seeds (optional, for flavor)
- 2 tbsp sunflower or pumpkin seeds (optional, for topping)
Instructions:
- Prepare the yeast: Dissolve the fresh yeast or dry yeast and sugar in a small bowl with 100ml of lukewarm water. Let it sit for about 10-15 minutes until it becomes frothy.
- Mix the dry ingredients: In a large bowl, combine rye flour, wheat flour, and salt. If you’re adding caraway seeds, mix them in as well.
- Combine: Pour the yeast mixture and the remaining 350ml of water into the flour mixture. Add vinegar if using. Stir everything together until a sticky dough forms.
- Knead: On a floured surface, knead the dough for about 10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for this.
- First rise: Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours until it has doubled in size.
- Shape the dough: After the dough has risen, punch it down and shape it into a round or oval loaf. Place it on a baking sheet lined with parchment paper.
- Second rise: Cover the loaf with a towel and let it rise again for about 30-45 minutes.
- Preheat the oven: Preheat your oven to 220°C (430°F). If you want a crunchy crust, place a small ovenproof dish of water on the bottom rack to create steam.
- Score and bake: Before baking, score the top of the loaf with a sharp knife. Sprinkle with sunflower or pumpkin seeds if desired. Bake for about 35-40 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool: Allow the bread to cool on a wire rack before slicing. Enjoy with butter, cheese, or any of your favorite spreads!
This Bauernbrot is a hearty, traditional German bread with a dense texture and delicious flavor.