Sunday, November 7, 2010

Farmer's Bread

This was a very successful experiment and one that I will definitely continue to work on.  I might consider ordering German flour from for a more authentic German taste . . .although this was very good with the flours I had on hand.

My goal was to bake a loaf similar to the brown farmer's bread that I enjoyed as a child while living in Germany. I started with the basic bread recipe that I have on the Home At Last! website-but changed up the recipe by swapping out a cup of rye flour for one of the five cups of flour.

 I have made just about every combo I can think of. This particular loaf was rye, unbleached, Italian flour and a white whole wheat. Everything else was the same except that I spritzed the oven through-out the entire bake process (about every ten minutes) and added a jar of water to create a crispy crust.
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