📝 About This Recipe
Transport your kitchen to the rolling hills of the Bavarian countryside with this authentic Bauernbrot, a cornerstone of German bread culture. This hearty loaf features a signature crackled crust and a dense, chewy crumb infused with the warm, aromatic notes of 'Brotgewürz' (bread spice). It is a soulful sourdough-based rye that balances a gentle tang with earthy grains, making it the perfect vessel for a traditional Abendbrot dinner.
🥗 Ingredients
The Sourdough Starter (Sauerteig)
- 50 grams Active Rye Sourdough Starter (fed and bubbly)
- 200 grams Dark Rye Flour (Type 1150) (fine ground)
- 200 ml Water (lukewarm, approx 85°F)
The Main Dough
- 300 grams Bread Flour (Type 812 or High-Protein) (provides structural strength)
- 100 grams Dark Rye Flour (extra for the final mix)
- 150 ml Water (lukewarm)
- 15 grams Sea Salt (fine grain)
- 1 teaspoon Honey or Barley Malt Syrup (to feed the yeast and aid browning)
- 1/2 teaspoon Instant Yeast (optional, for a more reliable rise)
Traditional Bread Spice (Brotgewürz)
- 1 teaspoon Caraway Seeds (whole or slightly crushed)
- 1/2 teaspoon Fennel Seeds (crushed)
- 1/2 teaspoon Coriander Seeds (crushed)
- 1/4 teaspoon Anise Seeds (optional, for depth)
👨🍳 Instructions
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1
Prepare the sourdough preferment by mixing the rye starter, 200g rye flour, and 200ml lukewarm water in a glass bowl. Cover loosely and let it sit at room temperature for 12 to 16 hours until bubbly and fragrant.
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2
In a small mortar and pestle, lightly crush the caraway, fennel, coriander, and anise seeds to release their essential oils. This 'Brotgewürz' is the secret to authentic German flavor.
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3
In a large mixing bowl or the bowl of a stand mixer, combine the mature sourdough preferment with the remaining 150ml water, honey, and the optional instant yeast. Stir until dissolved.
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4
Add the bread flour, the remaining 100g rye flour, the salt, and the crushed spices to the wet mixture.
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5
Using a dough hook on low speed, mix for 5 minutes. Rye dough is naturally stickier than wheat dough; resist the urge to add too much extra flour. It should be tacky but hold its shape.
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6
Increase the speed to medium and knead for another 3-5 minutes until the dough feels elastic and slightly smoother.
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7
Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 60 to 90 minutes, or until doubled in size.
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8
Turn the dough onto a floured surface. Gently shape it into a tight round ball (Laib) by folding the edges toward the center. Tension is key for a good rise.
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9
Dust a proofing basket (Banneton) heavily with rye flour. Place the dough seam-side up into the basket. If you don't have a basket, use a bowl lined with a floured linen towel.
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10
Let the loaf proof for another 45-60 minutes. While it proofs, place a Dutch oven or a heavy baking stone in the oven and preheat to 475°F (245°C).
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11
Carefully invert the loaf onto a piece of parchment paper. Score the top with a sharp blade or let it naturally crack for a rustic look.
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12
Carefully place the dough (with parchment) into the hot Dutch oven. Spritz the top of the loaf with a little water and cover with the lid to create steam.
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13
Bake for 20 minutes with the lid on. Then, remove the lid, reduce the oven temperature to 400°F (200°C), and bake for another 25-30 minutes until the crust is a deep mahogany brown.
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14
Tap the bottom of the loaf; it should sound hollow when done. Internal temperature should reach 200°F-210°F.
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15
Transfer to a wire rack. Crucially, wait at least 2-4 hours before slicing. Rye bread needs this time to set its structure, or the crumb will be gummy.
💡 Chef's Tips
Always use a scale for measurements, as rye flour density varies wildly by brand. If the dough is too sticky to handle, wet your hands with cold water instead of adding more flour. For the signature 'shattered' look on top, proof the dough seam-side down in the basket and bake it seam-side up without scoring. Store the finished bread in a paper bag or a wooden bread box; never plastic, which ruins the crust. If you don't have 'Type 1150' rye, look for 'Medium' or 'Dark' rye flour in standard grocery stores.
🍽️ Serving Suggestions
Serve thick slices with high-quality salted German butter and a sprinkle of chives. Pair with a platter of Black Forest ham, Emmental cheese, and crunchy cornichons. Excellent as a base for 'Strammer Max' (bread topped with ham and a fried egg). Enjoy alongside a hearty bowl of Gulaschsuppe or Lentil Stew. Pairs beautifully with a cold Weissbier or a crisp Riesling.