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1
Mix White flour, Dark Rye into a large mixing bowl.
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2
Mix dry yeast with 2 teaspoons sugar in separate bowl.
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3
Add in 1/2 cups lukewarm water and mix until the sugar has dissolved.
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4
Add yeast mixture to flour mixture in a small indentation in the center of the flour and let sit for 15 minutes covered.
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5
Add in 3 1/4 tsp salt before kneading.
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6
Begin kneading the complete mixture and add in the rest of the lukewarm water (20 fluid ounces) until the dough no longer sticks to the bowl sides. (Add a small bit of flour if too sticky).
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7
Important: Knead for a minimum of 15 minutes, until the dough is smooth and sleek.
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8
Cover and place in a warm spot for about 30 minutes and let rise.
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9
Knead one more time, form into a loaf or ball shape, cover with a damp cloth and place in a pre-heated oven for 40 minutes at 50u00b0 C (120 F).
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10
Place Bauernbrot on a baking sheet lightly greased, and brush loaf with water.
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11
Pre-heat oven to 250u00b0 C (480 F).
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12
Place bread on the second from bottom rack.
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13
Pour 2 cups of water into a broiler pan on the bottom rack of the oven to create steam. (Careful of the steam!).
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14
Important: Immediately close the door.
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15
After 10 minutes drop the temperature to 190u00b0 C (375) and bake for an additional 30-35 minutes. (Watch loaf).
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16
Remove bread from oven.
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17
When you tap on the bottom of the Bauernbrot it should sound hollow.
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18
The Bauernbrot is done.
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19
Rub flour onto finished Bauernbrot and let cool.
