Veganes Bauernbrot

Farmer's Bread

Preparation: 165 mins
Baking: 45 mins
For 1 bread



  • 40 g sourdough starter
  • 40 g rye flour (type 1150)
  • 40 ml water


  • Sourdough
  • 250 g wheat flour (type 1050)
  • 120 g rye flour (type 1150)
  • 240 ml water
  • 9 g salt
  • 3 g fresh yeast


  1. Mix the ingredients for the sourdough and let it sit, covered, for 12 - 14 hours. The sourdough should have about doubled in size and be infused with air bubbles.
  2. After the sourdough has ripened, thoroughly mix the wheat and rye flours in a large bowl with the water. Let rest for 30 minutes for autolysis.
  3. Then add the sourdough, yeast and salt. Knead for 5 minutes on low and 10 minutes on second to form an elastic dough.
  4. Let rise covered in a warm place for 60 minutes.
  5. Then shape the dough into a ball and let it rise, bottom side up, in a heavily floured proofing basket for another 60 minutes.
  6. Preheat the oven to 250°C.
  7. Turn the dough out of the proofing basket, cut the top and bake with steam falling on 220°C for 45 minutes.

About this recipe

A simple sourdough bread made from wheat and rye flour. This farmer's bread develops a rich taste and a soft crumb even in the home oven.