Authentic German Bread (Bauernbrot)

Recipe View 24 hrs **Prepare the Sourdough Starter (Day 1):** Crumble the fresh yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until the yeast and sugar are fully dissolved. Gradually whisk in 4 cups of all-purpose flour, ensuring there are no lumps. Cover the bowl with a clean dish towel and let it rest at room temperature for 24 hours.

Recipe View 24 hrs **Rest and Develop the Starter (Day 2):** After 24 hours, stir the sourdough starter well. Cover it again and let it stand for another 24 hours. The starter will be thin and light-colored, indicating it's ready for use.

Recipe View 40 mins **Combine and Knead the Dough (30-40 minutes):** In a large mixing bowl, combine the rye flour, the remaining 4 cups of all-purpose flour, sea salt, and 1 teaspoon of sugar. Add the prepared sourdough starter and 2 cups of warm water. Mix with a wooden spoon until a shaggy dough forms. If using a stand mixer, mix on low speed for the first few minutes. Due to the density of the dough, you may need to continue kneading by hand on a lightly floured surface. Knead for 15-20 minutes, adding a few tablespoons of water at a time if the dough is too stiff, until a smooth and elastic dough is achieved.

Recipe View 2 hrs **First Rise (1-2 hours):** Place the kneaded dough in a large, lightly oiled bowl. Cover the bowl with a clean cloth and let it rise in a warm place until it has doubled in size. This may take 1 to 2 hours.

Recipe View 1 hrs **Shape and Second Rise (1 hour):** Once the dough has risen, gently scrape it out of the bowl onto a lightly floured surface. Knead it briefly for about 5 minutes to redistribute the gluten. Shape the dough into one or two long loaves. Place the loaves on baking sheets lined with parchment paper. Let them rise for about 1 hour, or until a gentle poke leaves a slight indentation.

Recipe View 1 hrs 30 mins **Bake (45-90 minutes):** Preheat your oven to 425°F (220°C). Bake the bread for approximately 45 minutes if you've made two loaves, or 1 hour and 30 minutes if you've made one large loaf. The crust should be dark and well-developed. Allow the bread to cool completely on a wire rack before slicing and serving. Freezing half of the loaf is a great way to preserve its freshness.