Germany · 65% rye
Franconian Country Bread
Fränkisches Bauernbrot
A rustic, thick-crusted sourdough loaf lifted by the warm aroma of caraway.
What makes this bread distinctive?
Regional spices are central to Franconia's rye-bread tradition. A small amount of caraway adds warmth without masking the acidity of the rye sourdough.
- Flour profile
- 65% rye
- Core technique
- Rye sourdough
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix all ingredients for 6-7 minutes at low speed or with a spatula.
- 02
Cover and rest for 60 minutes, then shape into a round with wet hands.
- 03
Proof in a floured basket for 60-90 minutes. Fine surface cracks indicate it is ready to bake.
- 04
Bake in a covered cast-iron pot at 230°C for 20 minutes, then uncovered at 205°C for 25-30 minutes.
- 05
Cool for at least 4 hours before cutting.
BAKER'S NOTES
Small details,
better results.
- Crush the caraway only enough to release its aroma.
- Without a pot, use a preheated baking stone or tray.
- The rye flavour becomes more balanced the following day.
AT THE TABLE
How to serve it
- Potato soup
- Charcuterie and mustard
- Butter and radishes