A basic recipe for rustic farmer's bread with yeast and dry sourdough, which is sure to succeed and tastes wonderful.
This recipe is for all bread-lovers. Incredible, tasty and super easy – the rustiv farmer's bread with yeast convinces everyone. Let's go!
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Taste and Occasion
A lesson from the past months: hearty bread sometimes makes you as happy as homemade cake. Perhaps that's because the feeling of happiness with bread is even more incredible when your own recipe turns out really well and the whole family loves it. After all, practice makes perfect when it comes to bread.
Ingredients
Here is a straightforward recipe with three types of whole-grain flours: spelt, rye and emmer. Since I recently bought emmer grains for the first time, this wonderfully piquant-tasting ancient grain, I've been using it in hearty things wherever I can. The farmer's bread with yeast is especially delicious when baked on a pizza stone or bread stone. For me (and our pizza stone), it was the very first home-baked stone-baked bread ever. Of course, it also generally works on the baking sheet. By the way: The recipe fits perfectly into the clean eating concept.
How to make the Rustic Farmer's Bread
Let's get started with this easy bread recipe. For the pre-dough, crumble the yeast with the sugar in 150 ml of the lukewarm water and stir until dissolved. Now, put all the flours in a mixing bowl, make a large hollow in the center and pour the yeast water into it. Mix with a bit of flour from the edge and let stand for 5 minutes.
After that, add the remaining lukewarm water, salt, vinegar, any bread spices, dry sourdough, and knead everything for around 5-10 minutes (preferably with a food processor!) until the dough no longer sticks and comes away from the side of the bowl. Then cover the dough with a cloth and let it rise in a warm place for at least 1 hour.
It's time to add about three-quarters of the grains to the dough and knead everything again for about 3-5 minutes. Dust a fermentation basket, or a bread or cake pan, with flour, spread the remaining grains on it (they will be on the top of the bread later) and pour the bread dough into it. Cover again and let rise for about 45 minutes.
Meanwhile, preheat the oven and possibly the pizza stone to 450°F/230°C. Fill a small ovenproof bowl with hot water, place it on the stove bottom and turn the bread dough out of the proofing basket onto the pizza stone. If you don't have a pizza stone, you can bake the bread directly on a baking sheet (possibly with baking paper). First, bake for 10 minutes at 450°F/230°C, then reduce the temperature to 360°F/180°C and bake the bread for another 40 minutes.
Top Tip
For bread, I usually use wooden fermentation baskets. The yeast farmhouse bread gets its best thing through a fermentation basket dusted with flour. The only difficulty is that it is not easy, at least for one person alone, to pull the red-hot, heavy pizza stone out of the preheated oven and turn the dough for the farmhouse bread with yeast out of the proofing basket onto the pizza stone. It's best to let someone help you with this - on the other hand, homemade bread in the shape of an Easter egg is also a nice change 😉 .
Recipe Card
Farmer's Bread with Yeast
Ingredients
- 30 grams (2 tablespoons) fresh yeast
- 1 pinch sugar
- 350 milliliters (1 ½ cups) lukewarm water
- 300 grams (2 ½ cups) whole spelt flour
- 100 grams (1 cups) rye flour
- 100 grams (⅘ cup) emmer flour, alternatively 50g spelt and 50g rye additionally
- 20 grams (1 ½ tablespoons) dry sourdough
- 1 tablespoon salt
- 1 tablespoon fruit vinegar, e.g. raspberry vinegar
- bread spices, to taste
- 100 grams (⅘ cups) sunflower seeds, or other grains
Instructions
- For the pre-dough, crumble yeast with sugar in 150 ml of lukewarm water and stir until dissolved. Put all the flours in a mixing bowl, make a large hollow in the center and pour the yeast water into it. Mix with a bit of flour from the edge and let stand for 5 minutes.
- Then add the remaining lukewarm water, salt, vinegar, any bread spices, dry sourdough, and knead everything for around 5-10 minutes (preferably with a food processor!) until the dough no longer sticks and comes away from the side of the bowl. Cover the dough with a cloth and let it rise in a warm place for at least 1 hour.
- Add about three-quarters of the grains to the dough and knead everything again for about 3-5 minutes. Dust a proofing basket, or a bread or cake pan, with flour, spread the remaining grains on it (they will be on the top of the bread later) and pour the bread dough into it. Cover again and let rise for about 45 minutes. Meanwhile, preheat the oven and possibly the pizza stone to 450°F/230°C.
- Fill a small ovenproof bowl with hot water, place it on the stove bottom and turn the bread dough out of the proofing basket onto the pizza stone. If you don't have a pizza stone, you can bake the bread directly on a baking sheet (possibly with baking paper). First, bake for 10 minutes at 450°F/230°C, then reduce the temperature to 360°F180°C and bake the bread for another 40 minutes.
Ingredient substitutions
Variations
Because I wouldn't say I like fennel and anise, my recipe for farmer's bread with yeast does not contain any bread spices. But of course, you can add herbs, caraway seeds, grains, etc., as you like. Oh yes: Here you can find an alternative without yeast.
Nutrition
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About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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