* Exported from MasterCook *
Bread, Bauernbrot - Farmer's Wheat
Recipe By :
Serving Size : 16 Preparation Time :4:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups bread flour -- or all purpose
2 1/2 cups whole wheat flour -- or KA white whole wheat flour
1/2 cup rolled oats
2 tsp. salt
2 tsp. caraway seed
1 1/2 tsp. instant yeast
1 cup milk -- mixed with
1 tablespoon vinegar -- or sour milk
1 cup plain yogurt
1/4 cup sourdough -- optional
1 tablespoon water -- to 2T
German
Sourdough Notes:
To make sourdough culture before hand, see this resource. The
sourdough culture used in this recipe was started with Goldrush
sourdough starter and kept in the refrigerator. It had been fed and
then refrigerated one day prior to using. It was taken straight from
the refrigerator and mixed with the other ingredients immediately.
Dough:
Mix flours, oats, salt, caraway and instant yeast together in a large
bowl. Add the sour milk, yogurt and sourdough culture and begin
mixing. This is easier if you have a stand mixer, but you can do this
with a large spoon, too. Mix until dough forms a ball, adding water
if needed. The dough should be slightly sticky.
Continue kneading, either with the mixer or on a lightly floured
board for 5-7 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.
Turn out onto a lightly floured board and form into a typical long
loaf as follows:
Degas as little as possible.
Pat dough into rectangle.
Indent with fingertips down the middle.
Fold one third to middle, lengthwise, pulling dough taut on the bottom.
Press seam a little to seal.
Fold other third to middle (pulling dough taut) and pinch seam closed.
Roll over, seam-side down and rock gently while rounding the ends and
making loaf longer or fatter, as you wish.
Place on parchment paper on a baking sheet or cardboard, dust top
with flour and let rise until doubled. About 30 minutes before you
plan on baking, slash the top with a sharp razor blade or lamé at
least 1/4" deep.
Heat oven to 500F for 1 hour prior to baking. Use a baking stone if
you have it, according to 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 two, five and seven minutes. Turn oven down to 450F. Bake for 20 minutes.
Turn oven down to 350F and bake for another 20 to 30 minutes, or
until a temperature probe measures 190-200F or loaf is brown and
sounds hollow when tapped.
Remove and let cool 2 hours before slicing.
Makes 1 lg loaf
Serves Approx 16 slices
Description:
"German Bread with Sourdough and Whole Wheat"
S(Internet Address):
http://germanfood.about.com/od/bread/r/bauernbrot.htm
Start to Finish Time:
"4:40"
T(Cook Time):
"0:40"
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Per Serving (excluding unknown items): 172 Calories; 2g Fat (9.9%
calories from fat); 7g Protein; 33g Carbohydrate; 3g Dietary Fiber;
4mg Cholesterol; 283mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2015 - 0325