* Exported from MasterCook *
Bread, German Farmer's Bauernbrot
Recipe By :Jennifer McGavin
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Hand Made
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour -- or bread flour
2 1/2 cups whole wheat flour
1/2 cups rolled oats
2 teaspoon salt
2 teaspoon caraway seed
1 1/2 teaspoon instant yeast
1 cups milk
1 Tablespoon vinegar
1 cups plain yogurt
1 Tablespoons water -- to 2T
1/4 cups sourdough culture -- Optional
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. This bread freezes well.
Prep: 4 hrs
Cook: 40 mins
Total: 4:40
Makes one, large Bauernbrot "Laib" or loaf.
Mix flours, oats, salt, caraway, and instant yeast together in a large bowl.
In a small bowl, mix together the milk and vinegar to create a sour milk.
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 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.
Turn out onto a lightly floured board and pat dough into a rectangle.
Indent with fingertips down the middle.
Fold one-third to the middle, lengthwise, pulling dough taut on the
bottom. Press seam a little to seal.
Fold other third to the middle (pulling dough taut) and pinch the seam closed.
Roll over, seam-side down, and rock gently while rounding the ends to
make the 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 2, 5, and 7 minutes.
Turn oven down to 450F and bake for 20 minutes.
Turn oven down to 350F and bake for another 20 to 30 minutes, or
until a temperature probe measures 190 to 200F or loaf is brown and
sounds hollow when tapped.
Remove and let cool 2 hours before slicing.
Enjoy along with your favorite soup or sandwich.
Tip: To make sourdough culture beforehand, use a great sourdough
starter recipe. The sourdough culture used in this recipe was started
with Goldrush sourdough starter fed and then refrigerated one day
prior to use. It was taken straight from the refrigerator and mixed
with the other ingredients immediately.
S(Internet address):
"https://www.thespruceeats.com/recipe-for-german-farmers-bread-1446678";
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Per Serving (excluding unknown items): 441 Calories; 5g Fat (9.4%
calories from fat); 17g Protein; 85g Carbohydrate; 9g Dietary Fiber;
11mg Cholesterol; 754mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0104