Farmer’s Bread – No. 2

5 from 7 votes
Prep Time 12 minutes
Cook Time 1 hour
Rest Time 1 hour 30 minutes
Total Time 2 hours 42 minutes
Course Dinner
Cuisine European
Servings 1 people


Farmer's bread - No. 2

  • 350 ml Lukewarm water
  • 12 g Fresh yeast
  • 1 tsp Honey liquid
  • 450 g Wheat flour 1050
  • 50 g Rye flour 1150
  • 2 tsp Salt
  • 40 g Homemade sourdough "Marvin"


  • Take a mixing bowl / food processor and pour the lukewarm water into it. Add fresh yeast & honey, stir in to dissolve. Add both types of flour one after the other, as well as salt and the "Marvin" sourdough. Now knead everything, about 12 minutes.
  • Flour the work surface lightly and pour the kneaded dough on it. Knead, shape and grind again with clean hands. Put back in the bowl, cover it and let RISE for about 1.5 hours. Once halfway through the walking time, fold the bread dough with a dough card.
  • After WALKing, flour the work surface again, this time lightly with rye flour. Place the bread dough on top and knead very lightly so that not all air bubbles escape. Preheat the oven to 230 degrees top / bottom heat. Then shape the bread dough into an oval shape.
  • The seam that is created is put down in a greased baking pan. Flour the surface of the bread dough with rye flour and then cut three (3) times at an angle. My baking pan has a lid and you put it on it. Then slide into the preheated oven and bake for one (1) hour.
  • 10 minutes before the end of the baking time, remove the lid and put it back in the oven. After baking, take out the baking pan and let the bread cool down a little. Later, turn out onto a board or grid and let cool down completely.
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Written by John Myers

Professional Chef with 25 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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