Bauernbrot – freshly prepared at the hut

Bauernbrot

A rustic mixed rye bread with a crispy crust – just as it is baked on the farms around the huts.

A rustic mixed rye bread with a crispy crust – just as it is baked on the farms around the huts. What does it take? Good ingredients, time and a little patience. In return you are rewarded with a bread that tastes of the oven and mountain air. Perfect for the Jause – or with the Hütten-Grillplatte in the evening.

Bauernbrot being prepared and enjoyed at the hut
This is how Bauernbrot is made and enjoyed at the hut.

What you need

Ingredients for 1 loaf:

  • 300 g rye flour
  • 200 g wheat flour
  • 1 sachet of dry yeast (or sourdough)
  • 350 ml lukewarm water
  • 1.5 tsp salt
  • 1 tsp bread spice (caraway, fennel, aniseed)
  • some flour for working the dough

How it's done

  1. Mix the flours, yeast, salt and bread spice in a bowl.
  2. Knead everything with the lukewarm water into a dough.
  3. Let it rise covered for about 1 hour until it has doubled.
  4. Form a loaf and let it rise for another 30 minutes.
  5. Score the surface.
  6. Bake the bread in the preheated oven at 220 °C with a little steam for about 45 minutes.
  7. Let it cool on a rack.

Where it comes from: Bauernbrot was baked when the oven was hot anyway. The rhythm behind it: The annual cycle of a mountain farm.

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