Rustic Farmers’ Bread (Bauernbrot) – Sourdough Rye & Spelt Loaf 🍞
This traditional German sourdough bread combines the rich, hearty flavors of rye and spelt flour, making it a deliciously wholesome loaf with a deep aroma and a crisp crust. Perfect for breakfast, sandwiches, or simply enjoying with butter!
Ingredients
For the Sourdough Starter:
• 200g (7 oz) rye flour (Type 1150)
• 200g (7 oz) water
• 50g (1.7 oz) sourdough starter (Anstellgut)
For the Dough:
• 400g (14 oz) rye flour (Type 1150)
• 200g (7 oz) spelt flour (Type 630)
• 320g (11.3 oz) water or buttermilk
• 20g (0.7 oz) salt
• 2 tsp bread spice mix (optional, for extra flavor)
• 5g (0.2 oz) fresh yeast
Instructions
Step 1: Prepare the Sourdough Starter
1. Mix the rye flour, water, and sourdough starter in a bowl.
2. Cover with a cloth and let it ferment for about 16 hours at room temperature.
3. After fermentation, remove 50g of the starter and store it in a sealed jar in the refrigerator for future use.
Step 2: Make the Dough
1. In a mixing bowl, combine the remaining sourdough starter with all other dough ingredients.
2. Knead using a stand mixer on the lowest setting until well combined.
3. Let the dough rest for 30 minutes.
4. Shape the dough into a round loaf (it will be slightly sticky but manageable).
Step 3: Proofing the Dough
1. Place the dough into a proofing basket (or a bowl lined with a floured cloth).
2. Cover and let it rise:
• With yeast: about 60 minutes
• Without yeast: 120 to 240 minutes (depending on room temperature)
3. Use the finger test: If a light press leaves an indentation that slowly springs back, it’s ready to bake.
Step 4: Bake the Bread
1. Preheat the oven to 250°C (480°F).
2. Place a baking stone or tray in the oven and spray some water inside for steam.
3. Bake in three stages:
• First 15 minutes at 250°C (480°F).
• Next 20 minutes at 200°C (390°F).
• Final 20 minutes at 180°C (350°F).
4. The bread is done when it sounds hollow when tapped on the bottom.
Tips for Success
✔ Use Buttermilk: It gives the bread a milder taste and softer crumb.
✔ Steam is Key: Spraying water in the oven creates a crispier crust.
✔ Longer Fermentation = Better Flavor: If you have time, let the dough rise longer for more depth in taste.
✔ Storage: Wrap in a kitchen towel or store in a bread box for freshness.
FAQs
- Can I make this bread without yeast?
Yes! Simply extend the proofing time to 3-4 hours. The natural sourdough fermentation will be enough to rise the bread.
- How do I know when the bread is fully baked?
Tap the bottom of the loaf—if it sounds hollow, it’s done.
- Can I use whole wheat flour instead of spelt?
Yes! Whole wheat flour will work but may make the bread slightly denser.
- How should I store sourdough bread?
Keep it wrapped in a kitchen towel or in a bread box. Avoid plastic bags, as they make the crust soft.
- Can I freeze this bread?
Yes! Slice it first, then wrap tightly and freeze. Toast slices straight from the freezer for fresh-tasting bread anytime.
⏱ Total Time: 18-20 hours (including fermentation & proofing) | Servings: 1 large loaf
Enjoy your homemade Bauernbrot—crusty, hearty, and full of rich sourdough flavor! 😍 🍞