Rustic Farmer's Bread

Name: Rustic Farmer's Bread
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 12 Portionen
Ingredients: 520 g Water, lukewarm; 0.5 cube Yeast; 1 packet Dry yeast; 400 g Wheat flour Type 550; 100 g Spelt flour Type 630; 200 g Rye flour Type 1150; 50 g Wheat flour Type 1050; 3 tsp Salt, level; 1 tsp Sugar, level

Bread and Rolls

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Cook Time

2 h 15 min

Servings

Difficulty

Easy

Prep Time

15 Min

This Thermomix® recipe for Rustic Farmer's Bread is ready in 2 h 15 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This rustic farmer's bread is a poem! I love baking it over and over again because it's so easy and simply delicious. The different types of flour give the bread a hearty flavor and a great crust. It is perfect for a hearty breakfast, for grilling or just with butter and cheese. The long proofing time allows the dough to develop a great aroma. A bread that everyone really likes and is wonderful for freezing.

Ingredients (9 ingredients)

520 g Water, lukewarm
0.5 cube Yeast
1 packet Dry yeast
400 g Wheat flour Type 550
100 g Spelt flour Type 630
200 g Rye flour Type 1150
50 g Wheat flour Type 1050
3 tsp Salt, level
1 tsp Sugar, level

Preparation (4 steps)

Activate yeast

Thermomix® Setting

3 min/99°F/Speed 3 37

Add 520 g lukewarm water to the mixing bowl and add 0.5 cubes of yeast or 1 packet of dry yeast. Heat for 3 mins/37°C/speed 3 to dissolve the yeast.

180

Prepare dough

Thermomix® Setting

2 min/Kneading speed

Add 400 g wheat flour type 550, 100 g spelt flour type 630, 200 g rye flour type 1150, 50 g wheat flour type 1050, 3 tsp level salt and 1 tsp level sugar to the mixing bowl. Knead for 2 min/kneading stage to form a sticky dough.

120

Let the dough rise and shape

Pour the sticky dough into a floured bowl and let it rise covered for 1 hour. After the proofing time, fold the dough about 10 times on a floured work surface, shape into a loaf and place in a greased Roman pot or similar lidded dish.

Bake bread

Place the Roman pot in the cold oven. Bake at 240 °C top/bottom heat for 50 minutes with the lid on, then remove the lid and bake for another 10 minutes until the bread is golden brown.