Schwäbisches Bauernbrot is a typical bread from South Germany, mostly found in Stuttgart and its surrounding area. The flour mixture for this mixed wheat bread consists of 70 - 80 % wheat flour of darker types and 20 - 30 % rye flour. The dough is
processed soft. In the past, scaling weights of 2 to 3 kg were not uncommon. The bread is washed with water before and after baking. In this way, it is given its shiny crust. In former times, the Schwäbisches Bauernbrot was baked in the “Backhäusle”, the name for the wood oven in Swabia. The loaves are baked intensely. Characteristic of the Schwäbisches Bauernbrot is the strongly distinct crust, the slightly acidic taste and a long freshkeeping. It is the ideal accompaniment to wine and must (cider or perry) and to a Swabian “Vesper”, a platter with cold meats and cheeses, including the obligatory black pudding sausage.  Recipe Schwäbisches Bauernbrot
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