Name: EFK Bauernbrot / Farmer Bread
Prep time: 25 min
Cook time: 45 min
Total time: 990 min
Yield: 1 large loaf, about 16 slices
Ingredients: For the overnight sponge: 1 cup (120 g) rye flour; 1 cup (240 g) lukewarm water; 1/4 teaspoon instant yeast; For the final dough: all of the sponge; 3 cups (360 g) bread flour; 1 cup (120 g) rye flour; 3/4 cup (180 g) lukewarm water; 1 1/2 teaspoons instant yeast; 2 teaspoons fine salt; 2 teaspoons caraway seeds, optional; 1 teaspoon ground coriander, optional; 1 teaspoon molasses or honey, optional

Directions

The night before baking, stir the sponge ingredients together until smooth. Cover and leave at cool room temperature for 12 to 16 hours. The next day combine the sponge with the bread flour, rye flour, water, yeast, salt, caraway, coriander, and molasses or honey if using. Knead 8 to 10 minutes; the dough should be tacky but hold its shape. Cover and rise until expanded by about half, 60 to 75 minutes. Shape into a round or oval loaf and place seam-side up in a well-floured proofing basket or seam-side down on parchment. Cover and rise 35 to 45 minutes. Heat the oven to 450°F with a covered Dutch oven inside. Carefully transfer the loaf to the hot pot, score the top, cover, and bake 25 minutes. Remove the lid, reduce the oven to 425°F, and bake 18 to 22 minutes more, until deeply browned and about 200°F in the center. Cool at least 1 hour before slicing.

Equipment

Large mixing bowl or stand mixer; kitchen scale; proofing basket or bowl lined with a floured towel; Dutch oven with lid; bread lame or sharp knife; instant-read thermometer; cooling rack

Food safety & storage

Raw flour should not be tasted. Use extreme care with the preheated Dutch oven. Bake until the center reaches about 200°F, then cool completely before storing.

EFK Bauernbrot / Farmer Bread

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.