The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


rcornwall's picture


I am looking for a formula for Bauerruch. I found a great photo of one in Jerome Assire's The Bread Book, but have not been able to find a specific formula anywhere. I am also wondering if anyone has ever made a sweet fougasse?


plevee's picture

Could this be Baroucks? A savory filled roll?

A hand written recipe card fell out of an old cookbook I was looking at today. It has ingredients but no mixing or baking instructions. If you think this is it I'll copy it out for you.


Mini Oven's picture
Mini Oven
dmsnyder's picture

Hi, Ryan.

I bet what you are looking for is what is called "Beerocks" where I live. It is a Russian Mennonite/Volga German version of peroshki. As made here, it is a square roll stuffed with a mixture of ground beef, cabbage, onions and lots of black pepper.

Does this sound like what you are looking for?

Unfortunately, I don't have a recipe, although I have made them using a dough from a peroshki recipe and faking the filling from childhood memories.

Canuck on TFL is a Canadian Russian Mennonite. He is familiar with this food, although he had another name for it. Hopefully, he will find your topic and respond. I'd like his recipe too.


Matt H's picture
Matt H

I'll revive this old thread, because it's the #1 google hit for "Bauerruch".

Bauerruch, according to "The World Encyclopedia of Bread and Breadmaking" by Christine Ingram and Jennie Shapter, is a Swiss bread, "a rounded crusty loaf shaped in a swirl like a turban or a seashell. It is a fairly dense white or brown bread with a thick golden crust."