Rustic Farmer`s Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g whole wheat flour
- 100 g wholemeal spelled flour
- 200 g wheat flour
- 100 g rye flour
- 400 ml water
- some honey
- 1 tablespoon salt
- some sunflower seeds
- some pumpkin seeds
- some sugar
- 1 pack dry yeast
- Flour for dusting
Print Recipe
Pin Recipe Instructions
- Mix the dry yeast with a little warm water and honey and activate it, it forms a slight foam on the water. The water must not be hot, otherwise the yeast will be destroyed.
- Mix the different types of flour, salt, grains and sugar if you like in a kneading bowl and add the activated yeast. Knead in the food processor on low speed (or by hand) and gradually add warm water.
- Knead well for about 10 minutes. The batter is good when it no longer sticks to the bowl. If necessary, add a little more flour. Put the dough in a bowl, cover and let rise in a warm water bath (not hot!) Or in the oven at a maximum of 50 degrees for 1 hour. The dough should now have risen about twice as much.
- Preheat the oven to 200 ° C (top / bottom heat). Shape the dough into a nice loaf and rub it all over with flour. Cut 2-3 times at the top and sprinkle with grains as desired. The dough does not have to rise a second time, it can go straight to the oven.
- Bake the bread at 200 ° C for 1 hour on top / bottom heat and put a bowl of water in the oven. This baking time creates a crispy crust that gives the bread a great aroma.
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