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Altbaerli's farmer's bread

updated

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Ingredients for 1 servings:

  • 600 g flour (rye flour type R 960)
  • 200 g flour (smooth wheat flour type 700)
  • 400 g sourdough / rye sourdough
  • 350 ml water, lukewarm
  • 32 g salt
  • 3 tsp, heaped spice mix for bread (coriander, fennel, caraway, crushed)

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Rye sourdough

Combine both flours, make a large well, and pour in the sourdough. Mix thoroughly, adding water and seasoning as needed. Knead the dough into a ball and let it rest for a few hours. Knead vigorously and shape into a loaf, letting it rise for about 2 hours. Place on a baking sheet lined with parchment paper and place in a preheated oven at 250°C. Add a bowl of water, steam briskly for the first 1/4 hour, then reduce the temperature to 190°C and bake for another 50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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