My mom is German and I spent most of my childhood there, so we know our German bread around here. This is a very good recipe for Bauernbrot. It was also quite easy to make. I made this for the first time this weekend and my mom and I were beyond delighted. My kids were devouring it too. A few things to mention: I used dark rye, instead of light, since that was all I could find at the store. The starter I made never really rose much, though it was very active and bubbling. No problems with the bread, it rose just fine. While kneading, the dough seemed pretty sticky to me, so I added a fair amount of flour as I kneaded. During the last rise it stilled wanted to spread (I think partly just because of the size of these enormous loaves) so I think I will get some bread baskets to use in the future. I floured and scored the top of the bread before baking it on a stone. This made two very large loaves. They barely fit on my stone. I might have to make three smaller loaves next time. I think I will also add some spices and rye berries next time as well. Great recipe. Thank you Petra!
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My mom is German and I spent most of my childhood there, so we know our German bread around...