German Farm Bread(Deutsches Bauernbrot)
A hearty German farmhouse bread with a dense rye and wheat flour blend, featuring a crusty exterior and soft interior, perfect for breakfast or hearty sandwiches.
Ingredients
Instructions
- Dissolve the fresh yeast in lukewarm water.
- Add lukewarm milk, salt, and rye flour to the yeast mixture.
- Knead the dough well.
- Add wheat flour until the dough is supple.
- Let the dough rise for 45 minutes.
- Form a bread shape from the dough.
- Let the shaped dough rise again for 30 minutes.
- Dab the bread with coffee, milk, or sweet cream.
- Bake the bread in the oven at 440°F (around 230°C) for 45 minutes.
- Let the bread cool on a rack before slicing.
Tips & Substitutions
For a more intense flavor, consider using a mix of whole grain rye flour and white rye flour. If fresh yeast is unavailable, you can substitute with dry yeast, using about 1 teaspoon. Ensure that the water and milk are lukewarm to activate the yeast properly. Kneading is essential for developing gluten, so take your time with this step for a better texture.
Serving Suggestions
German Farm Bread is delicious on its own or served with butter, cheese, or cold cuts. It pairs beautifully with Melt-In-Your-Mouth Nut Strudel for a delightful dessert afterward. Try it alongside a hearty soup or stew for a satisfying meal. Additionally, it can be used for sandwiches, making it a versatile addition to any table.
Storage & Reheating
Store leftover German Farm Bread in a bread box or wrapped in a clean kitchen towel to maintain its crust. You can also place it in a plastic bag to keep it soft. For longer storage, slice the bread and freeze it. To reheat, simply toast slices or wrap the whole loaf in foil and warm in the oven at a low temperature.
Nutrition & Diet Analysis (per serving)
Each serving of German Farm Bread(Deutsches Bauernbrot) contains roughly 380 calories, with 35g protein, 39g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (78% of the Daily Value) and protein (69% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1836mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of wheaten flour?
Yes, you can substitute all-purpose flour for wheaten flour, but it may slightly alter the texture and flavor of the bread. The wheaten flour contributes to the bread's unique taste and density, so keep that in mind when making adjustments.
What can I do if my dough doesn't rise?
If your dough isn't rising, ensure your yeast is fresh and the water and milk were lukewarm, not hot. If the environment is too cold, try placing the dough in a warmer area or preheating the oven briefly and then turning it off to create a warm rising space.
How can I enhance the flavor of the bread?
You can add seeds such as caraway, fennel, or sunflower seeds to the dough for added flavor and texture. Additionally, incorporating a bit of malt extract or honey can also enhance the taste, giving it a slightly sweet note that complements the rye.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).