Farmers Bread Recipes

BAUERNBROT (GERMAN FARMER BREAD)

Steps:

• Dissolve yeast in water.
• Knead flour and salt into water mixture creating a smooth dough (Optimal when dough easily comes out of the mixing bowl).
• Let rise in a warm place for 20 min in a covered, greased bowl.
• Place a baking pan in bottom of oven and preheat to 480 Deg F.
• Reknead the dough for a short time and form into a loaf. (or 2, a shorter baking time will result).
• Place on a greased baking sheet (baking stone). Cover with damp cloth and let the dough rest until doubled in height (aprox 30-60 min) Tip: for a nicer crust brush the loaf with buttermilk, yogurt or coffee periodically. Do not let the surface of the dough dry out.
• Place the dough and with its baking sheet in the oven. Then pour some boiling water into the baking sheet that is already in the bottom of the oven. (to quickly create steam in the oven)
• Lower the oven temperature to 430 Deg F.
• Bake the loaf until desired brownness (40-60 min).
• To test for doneness, knock on bottom of loaf. If it produces a hollow sound it is ready to remove from oven and place on cooling rack until cool.

FARMER'S BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine 4 cups of flour and salt. Cut in the butter and stir in the yeast mixture. Beat in the remaining flour, 1/2 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Butter a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet.
• Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a large oval loaf. Place onto the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. When the loaf is risen, cut a 1/2 inch deep cross onto the top of it. Brush the top with water before baking.
• Bake in preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes, or until bottom of loaf sounds hollow when tapped. Let cool on a wire rack before slicing.

FARMERS BREAD RECIPE - (4.4/5)

Steps:

• Add flour, dry yeast and salt to a mixing bowl and mix well. Add warm water and by hand mix to create a soft, sticky dough. Do not knead the dough, the less you knead the more airy the bread will be. When all ingredients are mixed, cover bowl with a towel and place on kitchen counter at room temperature for at least 16 hours. The dough should double in volume during this time. Once the fermentation cycle of the bread is complete and the dough surface is dotted with bubbles, lightly flour a work table and place dough on it. Flatten dough, fold into thirds and then fold into half. Gently form dough into a ball dust with flour. Cover with a cotton towel and let rise another 2 hours. Approximately 30 minutes before baking, place your Dutch oven in the oven and heat to 500 F. Place dough seam side down in Dutch oven, cover with lid and bake for 30 minutes. After 30 minutes, remove lid and bake additional 20 minutes to brown the bread. Remove bread from Dutch oven and let cool before cutting.

FARMER BREAD (BUREBROT)

Steps:

• Mix together the flours and salt. Add in the yeast.
• Add the water and buttermilk, and mix in an electric mixer fitted with a dough hook until the dough is fairly firm and does not stick to the side of the bowl.
• Rise at room temp until doubled in size.
• Heat oven to 425°F.
• Shape the dough into a long oval on a baking sheet. Cover with a towel, and allow to rise again for about 30 minutes.
• Cut a lattice pattern into the dough with a sharp knife. Place into the oven, and bake for 40 to 45 minutes, until crusty.