Bauernbrot

Name: Bauernbrot
Cuisine: American
Ingredients: 50 g whole rye flour; 50 g whole wheat flour; 2 tsp yeast; 300 ml water; 10 g honey; 400 g bread flour; 10 g salt; 10 g olive oil; 1/4 tsp anise seeds; 1/4 tsp caraway seeds; 1/4 tsp fennel seeds; 1/4 tsp flax seeds; 1 tbsp wheat gluten

Kevin Reynolds @Radioactive4x4

Austin, Texas, United States

My own single day Bauernbrot recipe.

Kevin Reynolds @Radioactive4x4

Austin, Texas, United States

My own single day Bauernbrot recipe.

Saved

Ingredients

Sponge
50 gwhole rye flour
50 gwhole wheat flour
2 tspyeast
300 mlwater
10 ghoney
Remaining Dough
400 gbread flour
10 gsalt
10 golive oil
1/4 tspanise seeds
1/4 tspcaraway seeds
1/4 tspfennel seeds
1/4 tspflax seeds
Optional
1 tbspwheat gluten

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Steps

1

Preheat oven for 3 minutes and then turn off. This will provide a warm place for proofing.
2

Mix together sponge ingredients and cover with plastic wrap. Place in warmed oven for 2 hours. Leave plenty of room in the bowl for it to rise.
3

Combine sponge with remaining dough ingredients in a stand mixer with a dough hook. Move dough to a floured surface and knead for 10-15 minutes.
4

Place dough in a lightly oiled bowl and cover with plastic wrap. Proof in warmed oven for 1 hour.
5

Move dough to floured surface. Deflate and shape dough. Cover with towel and bench rest for 10-15 minutes.
6

Shape dough one more time and place in a floured banneton, seam side up. Cover with towel and final proof for 45 minutes.
7

Preheat oven to 475°F and prepare some boiling water for a steam pan.
8

Place dough, seam side down, on a lined baking sheet. Dust with dark rye (or flour of your choice) and score the top.
9

Bake for 10 minutes at 475°F, then remove the steam pan. Lower the heat to 425°F and bake for another 20 minutes. Remove from oven and let cool uncovered on a wire rack.