Bauern Brot Bavarian Bread Recipes

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BAUERNBROT (GERMAN FARMER BREAD)



Bauernbrot (German Farmer Bread) image

German Farmer Bread similar to what is found in when purchasing Bauernbrot in a Bavarian bakery in Germany. Great with butter and cold cuts, or just plain butter. My sons' favorite is with salami and aged "Moon Cheese".

Provided by Grunig

Categories     Yeast Breads

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 5

20 1/4 fluid ounces water (luke-warm)
1 (1/4 ounce) packet active dry yeast
3 1/4 teaspoons non-iodized salt
5 1/2 cups bread flour
2 1/4 cups rye flour

Steps:

  • Dissolve yeast in water.
  • Knead flour and salt into water mixture creating a smooth dough (Optimal when dough easily comes out of the mixing bowl).
  • Let rise in a warm place for 20 min in a covered, greased bowl.
  • Place a baking pan in bottom of oven and preheat to 480 Deg F.
  • Reknead the dough for a short time and form into a loaf. (or 2, a shorter baking time will result).
  • Place on a greased baking sheet (baking stone). Cover with damp cloth and let the dough rest until doubled in height (aprox 30-60 min) Tip: for a nicer crust brush the loaf with buttermilk, yogurt or coffee periodically. Do not let the surface of the dough dry out.
  • Place the dough and with its baking sheet in the oven. Then pour some boiling water into the baking sheet that is already in the bottom of the oven. (to quickly create steam in the oven)
  • Lower the oven temperature to 430 Deg F.
  • Bake the loaf until desired brownness (40-60 min).
  • To test for doneness, knock on bottom of loaf. If it produces a hollow sound it is ready to remove from oven and place on cooling rack until cool.

AUTHENTIC GERMAN BREAD (BAUERNBROT)



Authentic German Bread (Bauernbrot) image

Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!

Provided by Petra

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time P2DT5h

Yield 20

Number Of Ingredients 8

1 ½ ounces compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
8 cups all-purpose flour, divided
8 cups white rye flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water

Steps:

  • First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
  • After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
  • In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
  • When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
  • Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.

Nutrition Facts : Calories 334.3 calories, Carbohydrate 71.6 g, Fat 1.3 g, Fiber 7.5 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 701.9 mg, Sugar 2 g

BAUERNBROT (GERMAN FARMER'S BREAD)



BAUERNBROT (GERMAN FARMER'S BREAD) image

I absolutely love German breads, and this is said to be one of the simplest to make. Also one of the tastiest! Recipe & photo: Germanfood.about.com

Provided by Ellen Bales

Categories     Savory Breads

Time 4h40m

Number Of Ingredients 10

2 1/2 c all purpose flour
2 1/2 c whole wheat flour
1/2 c rolled oats
2 tsp salt
2 tsp caraway seed
1 1/2 tsp instant yeast
1 c milk mixed with 1 tbsp. vinegar (sour milk)
1 c plain yogurt
1/4 c sourdough culture (optional)
1 to 2 Tbsp water

Steps:

  • 1. 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, either with an electric mixer or by hand. Mix until dough forms a ball, adding water if needed. The dough should be slightly sticky.
  • 2. 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.
  • 3. 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.
  • 4. 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 at least 1/4 inch deep.
  • 5. Heat oven to 500 degrees for 1 hour before 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.
  • 6. 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.
  • 7. Using a spray bottle filled with water, spray the sides of the oven after two, five and seven minutes. Turn oven down to 450. Bake for 20 minutes.
  • 8. Turn oven down to 350 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.
  • 9. NOTE: You can purchase sourdough culture online. King Arthur Sourdough Starter, Goldrush Sourdough Starter, or Ed Wood's International Starters can all be purchased online. Or you can obtain a culture sample from a friend or start your own.

BAUERN BROT (BAVARIAN BREAD)



Bauern Brot (Bavarian Bread) image

We've worked really hard to duplicate the bread I used to eat at my Oma's house in Berching Germany (Bayern). This bread has the same texture, taste and aroma and is very easy to make. When done spread real butter on a slice and some schinken on top!

Provided by Bayern Chef

Categories     Breads

Time 2h30m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 6

5 1/2 cups unbleached alltrumps high gluten bread flour (or King wheat bread flour)
2 1/2 cups dark rye flour
3 1/4 teaspoons salt
2 tablespoons dry yeast
2 teaspoons sugar
22 ounces water

Steps:

  • Mix White flour, Dark Rye into a large mixing bowl.
  • Mix dry yeast with 2 teaspoons sugar in separate bowl.
  • Add in ½ cups lukewarm water and mix until the sugar has dissolved.
  • Add yeast mixture to flour mixture in a small indentation in the center of the flour and let sit for 15 minutes covered.
  • Add in 3 ¼ tsp salt before kneading.
  • Begin kneading the complete mixture and add in the rest of the lukewarm water (20 fluid ounces) until the dough no longer sticks to the bowl sides. (Add a small bit of flour if too sticky).
  • Important: Knead for a minimum of 15 minutes, until the dough is smooth and sleek.
  • Cover and place in a warm spot for about 30 minutes and let rise.
  • Knead one more time, form into a loaf or ball shape, cover with a damp cloth and place in a pre-heated oven for 40 minutes at 50° C (120 F).
  • Place Bauernbrot on a baking sheet lightly greased, and brush loaf with water.
  • Pre-heat oven to 250° C (480 F).
  • Place bread on the second from bottom rack.
  • Pour 2 cups of water into a broiler pan on the bottom rack of the oven to create steam. (Careful of the steam!).
  • Important: Immediately close the door.
  • After 10 minutes drop the temperature to 190° C (375) and bake for an additional 30-35 minutes. (Watch loaf).
  • Remove bread from oven.
  • When you tap on the bottom of the Bauernbrot it should sound hollow.
  • The Bauernbrot is done.
  • Rub flour onto finished Bauernbrot and let cool.

Nutrition Facts : Calories 317.3, Fat 1.6, SaturatedFat 0.2, Sodium 634.7, Carbohydrate 65.2, Fiber 9.5, Sugar 1.5, Protein 12.6

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  • German Sweet Breads and Rolls. Sweet fillings like jams and fruit are very common in German sweetbreads, and most are flavored with vanilla and lemon zest.
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  • German Haferflockenbrot – Oatmeal Bread Two Ways. If you are a fan of oatmeal bread, this is the recipe for you. You can enjoy it made with white flour combined with whole-wheat flour or with 100 percent whole-wheat flour.


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