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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bauernbrot (Austrian Farmer’s Bread) Recipe

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This recipe for Bauernbrot (Austrian Farmer’s Bread) is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Starter
Ingredients:  
Ingredients:  
125 grams (scant 4 ¼ ounces) yeast
500 milliliters (2 ¼ cups) lukewarm water
400 grams (3 ¾ cups) whole rye flour
Pinch of sugar
Directions:
Directions:
Dissolve the yeast in the lukewarm water and stir in a pinch of sugar and the rye flour. Now, cover and leave to ferment on the countertop at 25 to 28°C (77 to 82°F) for approximately 12 hours. Or substitute sourdough starter.
 

Bread
Ingredients:  
Ingredients:  
800 grams (7 ½ cups) whole rye flour
400 grams (3 ½ cups) whole wheat flour
3 heaped teaspoons salt
2 tablespoons caraway seeds
1 tablespoon coriander seeds
1 teaspoon anise seeds
1 teaspoon fennel seeds
½ teaspoon ground cardamom
750 milliliters lukewarm water
Flour, for kneading
Directions:
Directions:
Mix rye and whole wheat flour in a bowl with the salt, caraway, coriander, anise seed, fennel, and cardamon. Make a hollow in the center of the flour mixture and add the starter. Mix until incorporated.

Knead thoroughly whilst adding the lukewarm water, for at least 15 minutes, until the dough is no longer sticky.

Sprinkle the dough with a little flour, cover and leave to stand in a warm place for 2 hours. Once the dough has increased in size by about half and small cracks appear in the surface, knead well again on a floured surface.

Form a ball shape and prick the surface several times or cut a cross in the middle. Cover and leave to stand again for about 1 hour.

Preheat the oven to 450°F.

Move the formed bread loaf into a Dutch oven lined with parchment paper. Lightly spray with water. Put the lid on the Dutch oven.

Bake covered in the preheated oven for 15 minutes.

Reduce heat to 375°F. Remove lid from the Dutch oven and continue baking for 30 minutes or until the internal temperature reads 205 to 210°F.

Remove the bauernbrot from the Dutch oven and immediately spray with cold water. Cool on a cooling rack.
Personal Notes:
Personal Notes:
Apart from eating with soups, stew, goulash, or as a base for sandwiches, we love this with butter and honey!

 

 

 

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