Bauernbrot Recipe by Matthew Harrison
Cooking Instructions 1 Whisk in crumbled yeast to 1q lukewarm water. Add 2 tbs sugar. Stir till dissolved. Gradually whisk in 4 cups of flour until all lumps are gone. Cover with a dish towel and let sit for 24 hours. 2 After 24 hours, stir well, cover and let stand 24 hours. 3 In a large bowl mix all rye, 4 cups flour, salt and sugar. Mix in the starter with spoon and gradually add 2 cups warm water. 4 Knead the crap out of the dough, add water if necessary, for ~ 20 minutes. Place the dough in a bowl and let rise for 1-2 hours until it doubles in size. 5 Once dough has risen, scrape it onto a floured surface. Kneed for five minutes. Shape into loaves and place on baking sheets. Let rise for an hour, 6 Preheat oven to 425, bake for 45 minutes for two loaves. Allow to cool. 1 Whisk in crumbled yeast to 1q lukewarm water. Add 2 tbs sugar. Stir till dissolved. Gradually whisk in 4 cups of flour until all lumps are gone. Cover with a dish towel and let sit for 24 hours. 1 Whisk in crumbled yeast to 1q lukewarm water. Add 2 tbs sugar. Stir till dissolved. Gradually whisk in 4 cups of flour until all lumps are gone. Cover with a dish towel and let sit for 24 hours. 2 After 24 hours, stir well, cover and let stand 24 hours. 2 After 24 hours, stir well, cover and let stand 24 hours. 3 In a large bowl mix all rye, 4 cups flour, salt and sugar. Mix in the starter with spoon and gradually add 2 cups warm water. 3 In a large bowl mix all rye, 4 cups flour, salt and sugar. Mix in the starter with spoon and gradually add 2 cups warm water. 4 Knead the crap out of the dough, add water if necessary, for ~ 20 minutes. Place the dough in a bowl and let rise for 1-2 hours until it doubles in size. 4 Knead the crap out of the dough, add water if necessary, for ~ 20 minutes. Place the dough in a bowl and let rise for 1-2 hours until it doubles in size. 5 Once dough has risen, scrape it onto a floured surface. Kneed for five minutes. Shape into loaves and place on baking sheets. Let rise for an hour, 5 Once dough has risen, scrape it onto a floured surface. Kneed for five minutes. Shape into loaves and place on baking sheets. Let rise for an hour, 6 Preheat oven to 425, bake for 45 minutes for two loaves. Allow to cool. 6 Preheat oven to 425, bake for 45 minutes for two loaves. Allow to cool. 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 Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Hamburger Steak Sticks Shaped Like Horsetails Brussels Sprouts sauteed with garlic and red bell pepper lobster twice cooked For Bentos! Sweet Potato Chakin Shibori Eggplant and Tomato Pasta Salmon with Mayonnaise Sauce Halloween Themed "The Joker" Cake Pops Okonomiyaki (Japanese Savoury Pancake) with Tofu Peppered Honey Glaze for Ham Lightly Flavored Fried and Simmered Salmon with Plenty of Sake Hamburger Steak Sticks Shaped Like Horsetails Brussels Sprouts sauteed with garlic and red bell pepper lobster twice cooked For Bentos! Sweet Potato Chakin Shibori Eggplant and Tomato Pasta Salmon with Mayonnaise Sauce Halloween Themed "The Joker" Cake Pops Okonomiyaki (Japanese Savoury Pancake) with Tofu Peppered Honey Glaze for Ham Lightly Flavored Fried and Simmered Salmon with Plenty of Sake