Another great         Kitchen Project             Recipes from a German Grandma             German Recipe index         German OnlineShop

 


Our German Cookbook with Heritage stories

Join our free German Goodies Newsletter we share recipes and stories of our background

Name:
Email:

we keep your email and name private

Listen to German Music
Listen to the Chicken Dance, and download it
CD's recomendations and links


Do you have a German Name?
Also what your German name means

Do you want to learn to speak a little German?
Learn one word a day.
Explore your German Heritage
Find out if your relatives came over through Ellis Island and more good links


List of German Bread Recipes     
Find the recipe you are looking for here
German Bread Making Supplies
flours, equipment and books

Bauernbrot
German Farmers Bread
Recipe by Gerry Cole

I lived in Germany for 9 years. This bread is as close to real German bread as anything I have found in the U.S.

 


Day one:
2 cups unbleached all purpose flour
2 cups water
1 tablespoon dry yeast
1 tablespoon sugar

Use large bowl - stir together with wire whisk, cover with towel and let sit 24 hours.

Day 2 :
Stir the mixture again and let sit another 24 hours.

Day 3
Mix 4 cups white rye flour (I buy this on E-Bay in 50 lb bags)
2 cups all purpose unbleached flour
1/4 cup dry instant mashed potatoes
1/2 teaspoon sugar
1 tablespoon salt
all of the above sour dough
5 1/2 ounces warm water


I mix this in a large mixer with dough hook about 7 minutes.

place in bowl sprayed with a non-stick spray, cover with towel and let sit 1 hour.

After 1 hour mix again with dough hook for 3 minutes.

Dough will be heavy and a little sticky - may need a spatula to get it out of the mixer.

Shape into 1 large bread or 2 small breads and let rise on a cookie sheet for 1 hour. (at about 1/2 hour turn oven on to 425 degrees) ((prepare cookie sheet with parchment or corn meal))

Bake for 45 minutes in middle rack of oven (I turn mine about 1/2 way so it bakes evenly)

Brush with butter as soon as it comes out of oven. Let cool before cutting. This bread freezes well.




printer friendly
More Recipes and Links

Roggenbrot

Soft Baked Pretzels




Didn't find the recipe that you were looking for? Search for it through google.

 
Web www.kitchenproject.com

Back to top

E-Mail The Webmaster stephen@kitchenproject.com
© 1998- to present The Kitchen Project 

Last updated July 11, 2018