German Bauernbrot | Easy Bread Baking Recipe

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber and nutrients.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is readily available and speeds up fermentation.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic sweetener.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt provides creaminess with less fat.

Combine 350 grams of strong white bread flour, 150 grams of rye flour, and 15 grams of salt in a mixing bowl and give it a little mix.

Microwave 200 milliliters of milk until lukewarm, then fill it up to 400 milliliters with lukewarm water.

Crumble half a cube (21 grams) of fresh yeast into the lukewarm milk and water mixture and whisk until dissolved.

Pour the yeast mixture into the flour mixture, scraping out any leftover yeast.

Use an electric hand mixer to knead the dough for about 10 minutes until it starts to come together and shrinks away from the sides of the bowl.

Cover the bowl loosely with cling film and place it in the oven with a bowl of hot water underneath to create steam, allowing the dough to rise for 30 to 60 minutes until doubled in size.

Dust a surface with flour, scrape the dough onto it, and shape it into a round loaf by pulling the sides into the middle.

Place the shaped loaf onto a baking tray lined with baking paper and let it proof for another 15 minutes while the oven preheats to 220 degrees Celsius.

Score the top of the loaf with a sharp knife and quickly place it in the oven.

Bake for 40 to 50 minutes until golden brown and hollow-sounding when tapped from below.

Transfer the bread onto a wire rack and let it cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens