Bauernbrot Recipe | German Farmer’s Bread with Wheat Flour
This German Bauernbrot is a rustic farmer’s bread made with a blend of wheat flour, higher-extraction wheat flour, and whole wheat flour. Fresh yeast, salt, and lukewarm water create a simple dough that is folded, proofed, scored, and baked with steam for a hearty loaf with a crisp crust and tender crumb.
Ingredients
Ingredients for 1 Loaf
- 400 g wheat flour Type 550
- 200 g wheat flour Type 1050
- 100 g whole wheat flour
- 20 g fresh yeast
- 15 g salt
- About 500 ml lukewarm water
Instructions
- Stir the fresh yeast into the lukewarm water until dissolved.
- Add the Type 550 wheat flour, Type 1050 wheat flour, whole wheat flour, and salt.
- Mix, then knead until the dough is smooth.
- Stretch and fold the dough several times.
- Cover with a kitchen towel and let rest for about 60 minutes, or until almost doubled in size.
- Fold the dough again briefly.
- Shape it into a long loaf.
- Place the loaf on a well-floured baking sheet lined with parchment paper.
- Let rise again for about 30 to 45 minutes.
- Preheat the oven to 210°C / 410°F with top and bottom heat.
- Score the bread lengthwise.
- Place the bread in the oven and add a small oven-safe bowl of water to create steam.
- Bake for 10 minutes at 210°C / 410°F.
- Reduce the heat to 200°C / 390°F and bake for another 30 to 40 minutes.
- Remove the bread from the oven and cool on a wire rack before slicing.