Bauern Brot (bavarian Bread)

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 5 1/2 cups unbleached alltrumps high gluten bread flour (or king wheat bread flour)
• 2 1/2 cups dark rye flour
• 3 1/4 teaspoons salt
• 2 tablespoons dry yeast
• 2 teaspoons sugar
• 22 ounces water

Recipe

• 1 mix flour, dark rye into a large mixing bowl.
• 2 mix dry yeast with 2 teaspoons sugar in separate bowl.
• 3 add in ½ cups lukewarm water and mix until the sugar has dissolved.
• 4 add yeast mixture to flour mixture in a small indentation in the center of the flour and let sit for 15 minutes covered.
• 5 add in 3 ¼ tsp salt before kneading.
• 6 begin kneading the complete mixture and add in the rest of the lukewarm water (20 fluid ounces) until the dough no longer sticks to the bowl sides. (add a small bit of flour if too sticky).
• 7 important: knead for a minimum of 15 minutes, until the dough is smooth and sleek.
• 8 cover and place in a warm spot for about 30 minutes and let rise.
• 9 knead one more time, form into a loaf or ball shape, cover with a damp cloth and place in a pre-heated oven for 40 minutes at 50° c (120 f).
• 10 place bauernbrot on a baking sheet lightly greased, and brush loaf with water.
• 11 pre-heat oven to 250° c (480 f).
• 12 place bread on the second from bottom rack.
• 13 pour 2 cups of water into a broiler pan on the bottom rack of the oven to create steam. (careful of the steam!).
• 14 important: immediately close the door.
• 15 after 10 minutes drop the temperature to 190° c (375) and bake for an additional 30-35 minutes. (watch loaf).
• 16 remove bread from oven.
• 17 when you tap on the bottom of the bauernbrot it should sound hollow.
• 18 the bauernbrot is done.
• 19 rub flour onto finished bauernbrot and let cool.