Farmer's Bread
By From Luxembourg With Loaf · Last edited Jun 23, 2026
Farmer's Bread
By From Luxembourg With Loaf · Last edited Jun 23, 2026
A “Bauernbrot,” as we say in Germany, is a rustic, rough-textured dark bread with wonderful toasted flavors like chocolate, coffee, or malt. It pairs perfectly with savory dishes, but jam also tastes wonderful on it. I made this bread again using a sourdough starter for the perfect flavors, and this time I baked it without letting the dough proof overnight. A great bread!
- Total weight
- 1,680g
- Yield
- 1unit
- Unit weight
- 1680g
- Hydration
- 80%
Ingredients
Salt Sour
646gMain Dough
1,680gProcess
Salt Sour
Dissolve the salt in water and mix in the flour and sourdough. Leave at room temperature over night.
Mix
Put all ingredients into a mixer and mix at low speed at for about 10 minutes. Put a bit water aside.
Bassinage
Add the remaining water and mix for about 5 minutes at higher speed. Please note the window pane test will never succeed, because of the high rye content.
Bench rest
Let the dough ferment for about 1,5h at room temperature until 20-30% rise.
Bulk Fermentation
Shape the dough by pulling the sides to the center. Use rye flour as the dough is sticky. Place the dough into a round banetton. Let it ferment for about 4 hours, until it raises again 30%-40%.
Bake
This big loaf has to be baken around 1h in total.
Community
Log in to share your thoughts or bakes.
Log in to participate