Altbaerli's Farmer's Bread

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	3 hrs 40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

600 g flour, (rye flour type R 960)
200 g flour, (plain wheat flour type 700)
400 g sourdouh / rye sourdouh
350 ml water, lukewarm
32 g salt
3 teaspoons, heaped spice mix for bread (coriander, fennel, caraway seeds, chopped)

Instructions

Mix both types of flour, make a large well and pour in the sourdough.
Mix well and, depending on the consistency, add water and season. Knead into a ball of dough and let rest for a few hours.
Knead vigorously and work into a loaf, leave to rise for about 2 hours. Place on a baking sheet lined with baking paper and put in the preheated oven at 250 °. Add a bowl of water, steam tightly for the first 1/4 hour,
then switch back to 190 ° and bake for another 50 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.