Big Daddy is baking up some Bauernbrot, which is a type of German farmers bread. It's loaded with caraway seeds, and has delicious classic rye taste. Give it a try, you will love it.
Category
Breads
Time
7 hours
Ingredients:
Starter:
3/4 cup Bread Flour
3/4 cup Dark Rye Flour
3 tablespoons honey
1 and 1/2 cup water at 105° F
1/2 teaspoon instant yeast
Dough:
2 and 1/2 cups Bread Flour
2 tablespoons caraway seeds
2 teaspoons salt
1/2 teaspoon instant yeast
1 tablespoon oil (any light oil will work)
2 Tablespoons cornmeal
Needed:
Stand mixer. Although you can kneed this without one, it will take about 15-20 minutes to kneed.
Bowls
Razor blade or sharp knife
Instructions
Add the starter ingredients to the bowl of a stand mixer. Wisk together and allow to rise for 10 minutes. You should see bubbles after 10 minutes. If not, the yeast is bad and you should re-do the batch with fresh yeast.
While the starter is resting, in a separate bowl, mix together the ingredients for the dough except for the cornmeal.
Pour the flour mixture onto the starter. Do not stir. Cover with cling film and allow to rest for 3 hours. A the end of the three hours, you will see the mixture bubbling through the flour.
Add the dough hook and kneed for 10 minutes. Allow to rest for 10 minutes, then knead for 5 more minutes. The dough will be elastic and smooth.
Place the dough into a oiled bowl, and allow to rise for 1 and 1/2 hours, or until double in bulk.
Deflate the dough and allow to rise for 45 more minutes. During the last 15 minutes, pre-heat oven. Also, add a small oven-proof pan to hold water for steam.
Remove the dough from the bowl and shape into a large ball. Apply cornmeal to the bottom of a sheet pan, then place the dough ball on top of the cornmeal.
Allow to rise for 45 minutes. During the last 15 minutes, pre-heat oven at 425° F. Also, add a small oven-proof pan to hold water for steam.
Using a very sharp knife or new razor blade, slash three parallel lines. Turn the dough and slash 3 more times.
Place the dough in the oven and place about 1 cup of water in the bowl. Close the oven quickly to retain the steam.
Bake for 15 minutes, the reduce the oven to 400° F. Bake for 35-40 minutes more, or until the bread reaches 190° F.
Allow to cool completely before slicing the bread.
