Mini Farmer’s Breads

5 from 7 votes
Prep Time 2 hours 40 minutes
Total Time 2 hours 40 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 500 g ½ pack of farmer's bread bread mix
  • 375 ml Lukewarm water
  • 1 arc Parchment paper
  • Flour for shaping the mini farmer's breads


  • For the bread dough, pour the baking mixture (500 g) with lukewarm water (375 ml) into a bowl and knead slowly with the dough hook at first, then at the highest level until the dough loosens from the edge of the bowl. Cover the dough with cling film and let rise in a warm place for about 45 minutes. In the meantime, preheat the oven to 200 ° C and cover a baking sheet with baking paper. Divide the dough into 8 portions of approx. 100 g each and knead / shape 8 mini breads from them on a floured surface. Place the mini loaves on the baking sheet lined with baking paper, use the apple cutter to press a pattern into each and cover with a tea towel and let rise for another 30 minutes. Put the tray with the mini farmer's breads in the preheated oven on medium heat and bake at 200 ° C for about 60 minutes until crispy and brown. To make the mini farmer's breads nice and crispy, slide a tall tray with water (approx. 200-300 ml) into the bottom of the oven. When baking, carry out a visual test so that the breads do not get too dark and cover the breads with a sheet of aluminum foil for the last 20 minutes of the baking time. The mini farmer's breads are a hearty, original side dish for many occasions.
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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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