HOMEMADE FARMER’S BREAD

Nothing beats homemade bread! This is my base recipe, but you can change and choose the spices as you like it. Try rosemary and oregano instead or pecan nuts with cranberries…mmhhh!!!!

Homemade Farmer’s Bread

Serves 4-5
Prep time 1 hour
Cook time 1 hour
Total time 2 hours
Meal type Bread
Misc Serve Cold, Serve Hot

Ingredients

  • 1/2 cubicle fresh yeast
  • 500ml warm water
  • 300g plain flour
  • 300g wholemeal flour
  • 4 teaspoons salt
  • 3 tablespoons mixed dried spices (eg fennel, cumin, coriander)
  • 20g sunflower seeds
  • 20g pumpkins seeds

Note

No matter how good the bakery, nothing beats the smell and taste of homemade bread! This is my favourite base recipe for a hearty farmer's bread with a thick crust and fluffy soft filling inside. The spices are just my suggestions, but really you can pick and choose as you like here. Try it with rosemary and oregano instead and no seeds... whatever you like!!

Directions

Step 1 Dissolve yeast in 1/4 of the luke warm water and add a bit of honey. Stir and wait for about 15 min until the mixture starts to create bubbles.
Step 2 In the meantime, mix the flour and spices together. Add the "yeast water" to the rest of the warm water and then stir into the flour mixture. Knead thoroughly. The dough should not be dry but rather sticky and make you think it is to moist for a bread dough :)
Step 3 Cover the dough and leave in warm place for at least 40 min. (If there is no warm place: Pre-heat the oven for a few minutes at 50 C and then turn off. Let cool down for 5 minutes and then put the dough into the luke warm (not hot!) oven.)
Step 4 The dough should grow at least double in size - the bigger the better! Put some flour on a baking tray and pour the dough on the tray. Then use some plain flour and put it around the dough to form into shape, but don't knead it anymore. It will only get the air out. If the bread will run out of shape a bit, it is fine, don't worry. If it runs totally out of shape, the dough might still be to moist. In that case, add some flour and knead again, until it kind of holds its shape.
Step 5 Turn the oven onto 220 C. Put a small fireproof bowl filled with water at the bottom of the oven. Then put the bread into the oven. After 30 min turn down to 180 C and leave for another 25-30 min. Take out and let cool down a bit. Serve warm or cold!! To keep it fresh the next days, cover it with a kitchen towel and keep open end face down.
One Comment
  1. Hallo Natalie!
    Your bread looks great! I’ll have to give it a try. I’m bookmarking your website also so Oscar and I can keep up with you guys. I was a little confused about your map though, I didn’t know you were going to Africa and there was only Paraguay (or Uruguay) in South America? I though Colombia? Keep taking amazing pictures. This blog will be such a nice memory keepsake for you too. Hugs!
    Robin

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