Authentic German Bauernbrot

Follow our step-by-step guide on how to make Authentic German Bauernbrot.

1. Step 1

   Start by crafting your sourdough starter.

2. Step 2

   In a spacious bowl, crumble the yeast and whisk in 1 quart of warm water along with 2 tablespoons of sugar until everything is fully dissolved.

3. Step 3

   Aim for the water to be slightly warmer than body temperature.

4. Step 4

   Gradually incorporate 4 cups of all-purpose flour, whisking continuously to eliminate any lumps.

5. Step 5

   Once combined, cover the bowl with a dish towel and let it rest at room temperature for 24 hours.

6. Step 6

   After this initial period, give the mixture a good stir, cover it again, and allow it to sit for another 24 hours.

7. Step 7

   You'll know your sourdough starter is ready when it appears thin and light-colored.

8. Step 8

   In a separate large bowl, mix the remaining 4 cups of all-purpose flour with rye flour, salt, and 1 teaspoon of sugar until well combined.

9. Step 9

   Gently fold the sourdough starter into this flour mixture using a wooden spoon, then pour in 2 cups of warm water.

10. Step 10

    If the dough feels too heavy for your stand mixer, transfer it to a floured surface and knead by hand.

11. Step 11

    Knead the dough for 15 to 20 minutes, adding a few tablespoons of water if it becomes too stiff, aiming for a smooth and elastic texture.

12. Step 12

    Once kneaded, place the dough in a large bowl, cover it, and let it rise until it doubles in size, which should take about 1 to 2 hours.

13. Step 13

    When the dough has risen, turn it out onto a floured surface and knead it for an additional 5 minutes to activate the gluten.

14. Step 14

    Shape the dough into one or two long loaves and place them on baking sheets.

15. Step 15

    Allow the loaves to rise for about 1 hour, or until they spring back slightly when poked.

16. Step 16

    Preheat your oven to 425°F (220°C) and bake the bread for approximately 45 minutes for two loaves, or 1.

17. Step 17

    5 hours for one large loaf.

18. Step 18

    Don’t worry if the crust darkens; this adds a delightful depth of flavor.

19. Step 19

    Once baked, let the bread cool completely before slicing.

20. Step 20

    For longer storage, consider freezing half of the loaf to enjoy later.

21. Step 21

    Embrace the process and savor the aroma of freshly baked sourdough wafting through your kitchen.