Breads
Liechtenstein Farmer’s Bread (Bauernbrot)
Ingredients
- 300 g (2 1/3 cups) rye flour
- 300 g (2 1/2 cups) strong bread flour, plus extra for dusting
- 200 g (3/4 cup plus 2 tbsp) active rye sourdough starter
- 350 ml (1 1/2 cups) water, lukewarm
- 12 g (2 tsp) salt
- 1 tsp caraway seeds, optional
Method
- Combine the rye flour, bread flour, sourdough starter, water and salt in a large bowl, and mix to a rough, sticky dough. Add caraway seeds if using.
- Knead for 10 minutes until the dough is smooth and slightly tacky.
- Cover and let rise at room temperature for 3-4 hours, until visibly increased in size.
- Shape the dough into a tight round and place seam-side up in a floured banneton or cloth-lined bowl.
- Cover and let prove for a further 1-2 hours, or refrigerate overnight for a slower, deeper-flavoured rise.
- Preheat the oven to 230C (450F) with a baking stone or heavy tray inside.
- Turn the loaf out onto a peel or tray, score the top with a few slashes, and bake for 40-45 minutes until deeply browned and hollow-sounding when tapped.
- Cool completely on a wire rack before slicing.
Introduction: A dense, dark rye-wheat sourdough loaf, Bauernbrot has long been the everyday farmhouse bread of the Alpine Rhine Valley, traditionally baked in large rounds to last a farming household through the week.
Cultural Background: A dense, dark rye-wheat sourdough loaf, Bauernbrot has long been the everyday farmhouse bread of the Alpine Rhine Valley, traditionally baked in large rounds to last a farming household through the week. Its firm crust and long shelf life made it well suited to the seasonal, self-sufficient rhythms of Liechtenstein's mountain farms.
Tips: A well-fed, active sourdough starter is essential for good rise, given the dense rye content. Letting the shaped loaf rise slowly overnight in the fridge deepens the sour flavour.
Variations: Add a spoonful of molasses or dark treacle for a slightly sweeter, darker crumb. A mix of caraway and fennel seeds gives a more aromatic finish.
Storage: Wrapped in a cloth or paper bag, keeps at room temperature for up to 5 days.
Reheating: Refresh slices in a low oven (150C/300F) for a few minutes, or toast directly.
FAQs:
Q: Can I use only wheat flour?
A: The rye content is key to the traditional dense texture and flavour; substituting all wheat flour will give a lighter, less authentic result.
Q: Why refrigerate the dough overnight?
A: A slow, cold second rise develops a deeper, more complex sour flavour.
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