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bauernbrot (healthy buckwheat rye bread)

May 20, 2018

It’s…. healthy. Really interesting recipe:

bauernbrot

bauernbrot – Austrian buckwheat and rye loaf – @ friedsig

RYE STARTER (sauerteig):

2 medium onions, coarsely chopped
4 cups rye flour
3.5 c warm water
2 packages dry yeast
1 T caraway

wrap onion pieces in cheesecloth. combine other ingredients and push the onion-bag into the goo like some kind of weird onion tea.

leave overnight at room temperature, no more than 24 hours. scrape the sour off the cheesecloth. discard onions. good luck getting the onion smell out of your cheesecloth. refrigerate the rest and use for future breads. make sure to feed it like any starter, by removing some, and replacing it with flour and water.

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BAUERNBROT RECIPE:

1 cup rye sour starter (recipe above)
4 cups buckwheat flour
2 cups all-purpose flour
1 package dry yeast
1.5 c warm water
2 t salt
1 T caraway seed (or less, to taste)
1/4 molasses, dark preferred

1 T salt mixed with 1/4 c water (to brush)

in a large bowl, blend buckwheat and all-purpose flours and set aside.

in another large bowl, dissolve yeast in 1.5 c warm water and add 2 cups of the buckwheat-apf mix. beat with a wooden spoon or mixer until smooth and porridge-like.

cover bowl and let stand 1.5 hours at room temperature.

stir down dough and add starter, 2 t salt, caraway, and molasses. add remaining flour til dough pulls away from the bowl. don’t add too much flour. this bread is dense enough!

knead 8 mins.

divide into two loaves. set them on a cookie sheet. brush tops with water and let sit 40 mins.

preheat oven to 350.

brush loaves with saltwater, put in oven. brush loaves every 10 mins with saltwater.

bake about 40 mins or until a toothpick inserted into the loaves comes out clean.

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from Bernard Clayton’s New Complete Book of Breads by Bernard Clayton

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wow! what a healthy tasting bread! dense and dark! the salt crust is like a pretzel party on the outside! this is not a loaf for the faint of heart. give this a shot if you like hearty, healthy, winter-y, peasant-loaf-type breads. it reminds me a bit of those wildly dense “fitness breads” in the german and polish markets. it’s a little much for me. if you love sweet, soft white breads, you might find yourself trying to give away the second loaf. but if you love heavy, hearty breads, trying to get more whole grains into your diet, wanting to stay fuller longer (seriously! one slice and i’m full,) or looking for something really different, this is the bread for you!

best of all, buckwheat is gluten-free (although the bread calls for all-purpose flour too and therefore the bread itself contains gluten). buckwheat is high in fiber and low to medium on the glycemic index, which makes it suitable for some people who cannot eat white bread. it’s also high in magnesium, manganese, thiamin, B6, and many other vitamins and minerals.

good with a strong sandwich spread, like a creamy balsamic, with tomatoes.
good with strong cheese.
good for teatime sandwiches with butter and radish, or ham and cheese.
and strangely good for dessert with a simple homemade compound butter of sweetened sorghum molasses and a pinch of cinnamon mixed into unsalted butter.

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2 comments

  1. Sounds like an amazing recipe! Thank you for sharing :))


    • Thanks for visiting!



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