Bauernbrot Genial Einfach

Instructions

1. In a large mixing bowl, combine the bread flour, whole wheat flour, active dry yeast, and salt. Mix well to ensure all the dry ingredients are evenly distributed.

2. In a separate bowl, mix together the warm water and molasses until the molasses is fully dissolved. The water should be around 110°F (43°C) – warm to the touch but not hot.

3. Slowly pour the water and molasses mixture into the dry ingredients, stirring as you go. Use a wooden spoon or your hands to combine everything until a rough dough forms.

4. Lightly flour a clean surface and turn the dough out onto it. Knead the dough for about 10-15 minutes, or until it becomes smooth and elastic. Add more flour as needed to prevent sticking.

5. Place the dough back into the mixing bowl and cover it with a clean kitchen towel. Allow it to rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size.

6. Preheat your oven to 400°F (200°C). If you have a baking stone, place it in the oven to heat up.

7. Once the dough has risen, punch it down to release any air bubbles. Shape it into a round or oval loaf, sprinkling the caraway seeds on top if desired.

8. Transfer the shaped loaf onto a baking sheet or a preheated baking stone. Slash the top of the dough with a sharp knife to allow for expansion during baking.

9. Place the Bauernbrot in the oven and bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

10. Remove the bread from the oven and let it cool on a wire rack before slicing. Enjoy your freshly baked Bauernbrot with your favorite spreads or simply on its own.