Bauernbrot Recipe by Kevin Reynolds
Cooking Instructions 1 Preheat oven for 3 minutes and then turn off. This will provide a warm place for proofing. 2 Mix together sponge ingredients and cover with plastic wrap. Place in warmed oven for 2 hours. Leave plenty of room in the bowl for it to rise. 3 Combine sponge with remaining dough ingredients in a stand mixer with a dough hook. Move dough to a floured surface and knead for 10-15 minutes. 4 Place dough in a lightly oiled bowl and cover with plastic wrap. Proof in warmed oven for 1 hour. 5 Move dough to floured surface. Deflate and shape dough. Cover with towel and bench rest for 10-15 minutes. 6 Shape dough one more time and place in a floured banneton, seam side up. Cover with towel and final proof for 45 minutes. 7 Preheat oven to 475°F and prepare some boiling water for a steam pan. 8 Place dough, seam side down, on a lined baking sheet. Dust with dark rye (or flour of your choice) and score the top. 9 Bake for 10 minutes at 475°F, then remove the steam pan. Lower the heat to 425°F and bake for another 20 minutes. Remove from oven and let cool uncovered on a wire rack. 1 Preheat oven for 3 minutes and then turn off. This will provide a warm place for proofing. 1 Preheat oven for 3 minutes and then turn off. This will provide a warm place for proofing. 2 Mix together sponge ingredients and cover with plastic wrap. Place in warmed oven for 2 hours. Leave plenty of room in the bowl for it to rise. 2 Mix together sponge ingredients and cover with plastic wrap. Place in warmed oven for 2 hours. Leave plenty of room in the bowl for it to rise. 3 Combine sponge with remaining dough ingredients in a stand mixer with a dough hook. Move dough to a floured surface and knead for 10-15 minutes. 3 Combine sponge with remaining dough ingredients in a stand mixer with a dough hook. Move dough to a floured surface and knead for 10-15 minutes. 4 Place dough in a lightly oiled bowl and cover with plastic wrap. Proof in warmed oven for 1 hour. 4 Place dough in a lightly oiled bowl and cover with plastic wrap. Proof in warmed oven for 1 hour. 5 Move dough to floured surface. Deflate and shape dough. Cover with towel and bench rest for 10-15 minutes. 5 Move dough to floured surface. Deflate and shape dough. Cover with towel and bench rest for 10-15 minutes. 6 Shape dough one more time and place in a floured banneton, seam side up. Cover with towel and final proof for 45 minutes. 6 Shape dough one more time and place in a floured banneton, seam side up. Cover with towel and final proof for 45 minutes. 7 Preheat oven to 475°F and prepare some boiling water for a steam pan. 7 Preheat oven to 475°F and prepare some boiling water for a steam pan. 8 Place dough, seam side down, on a lined baking sheet. Dust with dark rye (or flour of your choice) and score the top. 8 Place dough, seam side down, on a lined baking sheet. Dust with dark rye (or flour of your choice) and score the top. 9 Bake for 10 minutes at 475°F, then remove the steam pan. Lower the heat to 425°F and bake for another 20 minutes. Remove from oven and let cool uncovered on a wire rack. 9 Bake for 10 minutes at 475°F, then remove the steam pan. Lower the heat to 425°F and bake for another 20 minutes. Remove from oven and let cool uncovered on a wire rack. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Honey Pecan Squares Versatile Japanese Sweet & Sour Sauce Spice Butter Cookies, Christmas Cookies Scrappy Soup Sweet & Sour Pork Stir-fry Honey Pecan Squares Versatile Japanese Sweet & Sour Sauce Spice Butter Cookies, Christmas Cookies Scrappy Soup Sweet & Sour Pork Stir-fry Fluffy cocoa coffee ☕ Grill Tikka fish How to make soya milk🥛 Chicken Caesar Salad Madras fish curry 🐠 My dad's special indomie and scrambled egg My best-ever Chicken and Sohanjana phali (moringa) curry in coconut milk Apricot & Coconut Delight Easy overnight mojo steak strips Crispiest garlic roasted potatoes Fluffy cocoa coffee ☕ Grill Tikka fish How to make soya milk🥛 Chicken Caesar Salad Madras fish curry 🐠 My dad's special indomie and scrambled egg My best-ever Chicken and Sohanjana phali (moringa) curry in coconut milk Apricot & Coconut Delight Easy overnight mojo steak strips Crispiest garlic roasted potatoes