Swabian Farmer`s Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g yeast
- 1 cup water (30 °)
- 500 g flour (wheat flour type 405)
- 500 g flour (wheat flour type 1050)
- 200 g flour (rye flour type 1150)
- 0.5 liter ½ water (30 °)
- 2 tablespoon salt
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the cup of water, mix the flour and sift into a baking bowl. Make a well in the middle and add the yeast. Gradually mix with the flour, water and salt. Knead the dough until it separates from the bowl wall. Now dust with flour and cover and let rise in a warm place for 30-40 minutes until the volume has doubled. Now lift the dough onto a floured baking sheet, knead briefly and shape into a dumpling. Let rest with the end down. Then place on a greased baking sheet (end downwards), rub with water and prick several times with a fork. Now put in the preheated oven. Add half a cup of water. Bake for about 60 minutes until crispy brown. After 15 minutes, open the oven briefly to let the steam escape. The bread is done if it sounds hollow when you knock it. After pulling it out, wipe it off with water. Baking temperature: E 230 °, G: 5 Baking time: 60 minutes
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