--- title: "Country Bread – Bauernbrot" url: /country-bread-bauernbrot/ canonical_url: https://flowers-recipes.com/country-bread-bauernbrot/ language: en alternates: pl: https://flowerek.com/chleb-wiejski-bauernbrot/ de: https://barbaras-kochbuch.de/bauernbrot-chleb-wiejski/ en: https://flowers-recipes.com/country-bread-bauernbrot/ x-default: https://flowers-recipes.com/country-bread-bauernbrot/ published: "2011-03-30" last_updated: "2011-03-30" type: recipe author: Basia prerequisites: - /category/bread/ related: - /banana-bread/ - /chocolate-rolls/ - /brioche-buns-with-farmers-cheese/ - /walnut-bread/ categories: - Bread - "Baking & Desserts" comments: 3 summary: "Crusty on the outside, fluffy inside: Bauernbrot, a yeast country bread with an overnight pre-ferment and just over 30 minutes of baking." --- # Country Bread – Bauernbrot Crusty on the outside, fluffy inside: Bauernbrot, a yeast country bread with an overnight pre-ferment and just over 30 minutes of baking. **This page in other languages:** [Polski (pl)](https://flowerek.com/chleb-wiejski-bauernbrot.md) · [Deutsch (de)](https://barbaras-kochbuch.de/bauernbrot-chleb-wiejski.md) **Published:** March 30, 2011 · **Author:** Basia ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Bread](https://flowers-recipes.com/category/bread/) - [Banana Bread](https://flowers-recipes.com/banana-bread/) — Banana bread is wonderfully simple, made in a few minutes with no special equipment. I mix mine with a fork and my bread - [Chocolate Rolls](https://flowers-recipes.com/chocolate-rolls/) — Little yeast rolls filled with dark chocolate, best served warm and gooey. Prep them the night before for a perfect swee - [Brioche Buns with Farmer's Cheese](https://flowers-recipes.com/brioche-buns-with-farmers-cheese/) — Brioche buns with farmer's cheese: light as a feather, delicate and lightly sweet. Perfect for breakfast, a snack or des - [Walnut Bread](https://flowers-recipes.com/walnut-bread/) — Walnut bread is slightly sweet thanks to the apricots, but it's aromatic, unusual, and tastes great with cheeses and chu ## Instructions Looking back over my posts, I realized that there hasn't been any bread in a long time. I have a few breads and rolls in reserve, so it's time to show off another one. country bread - Bauernbrot This is yet another yeast bread recipe, this one coming from [Zorra](http://kochtopf.twoday.net/stories/haferflockenbrot-reloaded/). The bread is made in a similar way to the **[oatmeal bread](https://flowers-recipes.com/oatmeal-bread/)**. The day before (preferably in the evening) you need to prepare the pre-ferment, and the next day all that's left is mixing, 2 hours of waiting and a little over half an hour of baking. If you decide to bake it, you won't be disappointed. The crust is crunchy, and the inside is fluffy and fragrant. I love cutting a slice (also called the heel) off the still very warm bread and eating it with nothing but butter. You can see my hasty, though slightly artistic, cutting in the photo, by the way. This bread goes perfectly with all kinds of spreads (e.g. **[leek spread](https://flowers-recipes.com/leek-and-cheese-bread-spread/)** or **[mackerel spread](https://flowers-recipes.com/smoked-mackerel-and-egg-spread/)**). country bread - Bauernbrot **Ingredients:** (makes 1 loaf) Pre-ferment: * 120 g wheat flour * 30 g whole grain rye flour (I used type 1150) * 100 g water * 2 g fresh yeast * 2 g salt Final dough: * 290 g wheat flour * 60 g whole grain rye flour * 220 g water * 7 g fresh yeast * 8 g salt * 254 g pre-ferment For the pre-ferment, mix all the ingredients and knead well. Cover with a damp cloth and leave overnight at 16°C. The next day, dissolve the 7 g of yeast in a small amount of water. Add the rest of the water to the pre-ferment and work it in, too. Put all the ingredients, including the pre-ferment but without the salt, in a bowl and knead for 4 minutes, starting on low speed and finishing on high (speeds 1 and 2 for me, since that's all I can do). Then add the salt and knead on medium speed for about 6 minutes. Cover the dough and set it aside to rise for an hour. In the meantime, after 30 minutes, fold it once. After an hour, shape the dough into a round loaf and put it in a proofing basket (I also use a bowl greased with oil and dusted with bran or flour), then leave it covered for another 60 minutes to rise. Preheat the oven to 230°C (445°F), and heat the baking sheet the bread will be baked on as well. Turn the risen loaf out onto it (gently tip it out of the basket), score it and bake for 15 minutes, then open the oven door for a moment to let the steam out. Bake for another 20 minutes, with the oven door slightly ajar for the last 5 minutes. Cool on a wire rack. Enjoy! ## Comments (3) - **Panna Malwinna** · 2011 It has such a gorgeous crust. I love homemade bread ;) - **Bea** · 2011 Beautiful! I baked one very similar once and we absolutely loved it. Today I made whole grain rolls; in theory I wanted to bake something with oats too, but it turned out the jar was empty :/ So I made some with mixed flours, with seeds and bran; they're cooling for now, and if they turn out good, I'll post them on my blog someday too ;) Flowerek, since you told me, regarding the tuna, that it's worth promoting posts like this, I'm reporting that I posted a review of Bittman's book that I mentioned a while ago on Mniam; if you want to take a look, you're welcome to: http://www.beawkuchni.com/2011/03/food-matters.html Warm regards! - **flowerek (Author)** · 2011 · reply Bea, in that case I'm waiting impatiently for a beautiful photo of the rolls and the recipe :) I'm running over to your blog to read right now! --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)