Germany ยท Central Europe
Bauernbrot
Also known as Farmer bread
A German farmer's loaf built on a wheat-rye sourdough blend, baked large and dense enough to be the centrepiece of a working household's week.
Method
Wild Fermentation
Hydration
76%
water to flour
Glycemic index
56
Medium GI
Energy
250 kcal
per 100 g
Sensory profile
- sourness
- 5
- sweetness
- 1
- crispiness
- 6
- chewiness
- 6
- aroma
- 7
- moistness
- 6
Scale 0โ10
Nutrition
per 100 g| Energy | 250 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 46 g |
| of which sugars | 1 g |
| Fat | 1.4 g |
| Fiber | 4.5 g |
| Sodium | 470 mg |
Typical values; recipes vary.
Texture
- Thick rustic crust
- Hearty open crumb
Typical ingredients
- Wheat Flour
- Rye Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.