Bauernbrot (Farmer's Bread) is a collective term for any general "Mischbrot" (mixed-bread), either with rye and wheat flours or just wheat alone. It seems to always contain white bread flour as well, and is usually flavored with sourdough or other souring agent. Then it is made into a free-form loaf, dusted with flour and baked. The crust is thick and chewy and the crumb is moist and moderately dense.
The Bauernbrot shown here was baked last weekend on a new baking stone in a conventional oven. It has sourdough in it and caraway, which is common to bread baked in southern Germany, but not as often in northern regions.
The baking stone functioned very well, for the first time I did not get cracks in the crust near the bottom of the loaf and the loaf was the nearest rendition to bakery bread I have ever created. It wasn't too tart either, since yeast was added to hasten the leavening. It can be made in half a day and freezes well, which makes homemade bread possible, even for a small household.
Photo © J.McGavin