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Bauernbrot

  • To the metal mixing bowl add:
  • 24 oz. water (3/4 l) or 12 oz. beer & 12 oz. water
  • 2 Tablespoons oil
  • 11/2 Tablespoon molasses, sorghum or beet syrup
  • 2 teaspoons pickling salt
  • Warm over low flame till 110°F or 50°C
  • Add:
  • 3 cups (3/4 l) light rye flour (not stone ground, it is too coarse)
  • 2 cups (1/2 l) bread flour (King Arthur Special for Machines recommended. You may find it locally in your grocery, Meiers for instance)
  • Start mixing with flat beater, speed 2.
  • Add:
  • 3 Tbs vital wheat gluten (King Arthur®)
  • 2 tsp diastatic malt powder (King Arthur®)
  • 2 Tbs instant yeast (SAF® Special, King Arthur®)
  • 4 Tbs rye sour (King Arthur®)
  • 1 Tbs caraway seed, optional
I use a Kitchenaid K5 (5 qt) mixer to make this bread. If using a K4 (4 qt), reduce quantities by 1/3. If using a bread machine, reduce by 1/2-2/3, depending on size of machine.


Mix at speed 3 while adding more flour till dough clings to beater and cleans bowl, about 8 minutes (be patient, you rascal). Change to dough hook and use speed 2. Add more bread flour, 1 tsp at a time, till the dough no longer sticks to the bottom of the bowl, 5-7 minutes (be patient, you rascal). Dough should be sticky but fairly stiff, so that the free form loaves will hold their shape when rising. Place in an bowl lined with oil, turn to coat top, cover and let rise with love and patience till double at 75-80�F, 50-60 minutes (be patient, you rascal). Punch down, let rest 15 minutes (you can do this a couple of times if your little heart desires).

Divide into 2 or 3 pieces. Lightly oil hands and work surface. Shape into round or slightly oblong loaves by working dough with cupped hand from top to bottom (hard to explain, but you will soon figure it out). Place on a greased baking sheet about 6 inches apart. Prick with a chopstick 20-30 times now or slash with a razor or lame just before baking. Cover with a proof cover or a large plastic bin and let rise with love and patience till almost double. (If you let it go too long, loaves will form cracks and deflate. If this happens, reshape loaves as before.)

Brush carefully with eggwhite mixed with 1 tsp water. Sprinkle with caraway, flax or other seed, if your little heart desires. Place in preheated 400 F oven for 30-40 minutes (be patient, you rascal). Rotate sheet after 20 minutes (be patient, you rascal). Bake to a deep, rich golden brown. Cool on rack.

Finished bread will store, uncovered, cut side down for 2 days (this will keep the crust chewy). After 2 days, wrap in plastic. This bread also freezes well, slice into two equal parts and thaw as needed. When older, it makes wonderful toast and grilled cheese sandwiches.


Serves 4 People
Many of the ingredients in this recipe come from King Arthur Flour Co. in Vermont, USA
Submitted by Neds Nana Sep 6, 2013

15 min 30 min 45 min

Gluten

  • Many people believe that our modern diet contains more gluten than previous generations due to how wheat is farmed and processed
  • It takes an average of 4 years for people with Celiac Disease to reach a diagnosis
  • According to the University of Chicago Celiac Disease Center, 5 to 10 percent of the population has gluten sensitivity
  • People who are sensitive to gluten must seek alternatives such as buckwheat, rice, tapioca, and garfava
  • Gluten sensitivity causes inflammation of the villi in the lining of the intestines
  • Gluten is the component that gives dough a stretchy quality
  • Gluten is the protein in wheat, rye, and barley

Wheat

  • The wheat germ or embryo of the wheat seed contains vitamin B and vitamin E which has been linked to brain health and Alzheimer's prevention
  • 100% whole grain wheat is good for the digestive system of most people and provides relief from irritable bowel syndrome
  • Whole grain wheat is high in vitamin B which breaks down fat and helps the nervous system
  • If you are looking for the healthy wheat products, avoid labels with words such as "enriched," "bleached," and "semolina"
  • Japanese scientists tested over 300 varieties of wheat and found that the Einkorn variety was least likely to trigger allergic reactions such as the ones experienced by people with Celiac disease
  • In the 1950's, scientists created new hybrids of wheat that are shorter and hardier
  • Wheat products today are higher in gluten through the farming of hybrid wheat strains
  • The use of wheat to make bread dates back to Ancient Egypt
  • Corn is the only food produced in higher volume than wheat and much of that is for consumption by animals
  • Whole grain wheat is good for controlling diabetes because it is high in the important mineral magnesium
  • An American Journal of Clinical Nutrition study indicated that women who consume whole wheat weigh less and lose weight more easily
  • 100% whole wheat products are high in fiber and manganese
  • Wheat that has been highly processed loses the most healthy parts: The germ and the bran

Yeast

  • Professional bakers often use fresh compressed cake yeast which is more predictable and easy to dissolve
  • Rapid-rise yeast has a different baking behavior from other types of yeast and will have a flavor that is more bland and texture that is more simple
  • Active dry yeast and instant yeast can be used interchangably
  • Test your yeast before baking: Add to a small cup of warm water and then add a Tbsp of sugar - If it foams, it's ready
  • Yeast and the leavening process create the air pockets and sponge-like texture in bread
  • Yeast activates the fermentation process, turning carbohydrates into gas (carbon dioxide) and alcohol
  • Yeast is a single tiny cell nearly the same size as a human red blood cell
  • Yeast is a type of fungus in the same family as the mushroom

Molasses

  • Molasses can remove toxins from the colon and reduce the risk of colon cancer
  • Consuming a tablespoon of molasses per day can replenish your iron and help with anemia
  • Look for unsulfered molasses because it is more rich with nutrients than sulfured molasses
  • Molasses is rich with calcium, magnesium, and iron
  • A simple non-spiced rum can be made with molasses, water, and yeast
  • Molasses is the left over syrup found when sugar is boiled and extracted from the sugarcane
  • 18th century Americans used Molasses to make rum and the outrage over a British molasses tax precipitated the Revolutionary war
  • The word "molasses" comes from Portugal, derived from the Latin word for "honey"

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