TYROLEAN FARMER’S BREAD

When you go to an Austrian Heuriger a few slices of farmer’s bread are always a good choice. Whether you eat it together with the “Brettljausn” or with a variety of delicate spreads: The good thing at the Heuriger: you don’t have to choose! You order a bit of everything so you can try it all!

If you cannot make it to the Heuriger, I’ve got a few recipes for you instead. Here comes a recipe for a nice farmer’s bread I’ve tried recently. (Directly to recipe)

Farmer's bread

Me myself, I always order a slice of bread with Grammelschmalz or Bratlfettn, lots of onions and Grammeln on top! If you wanna do this yourself, here are the recipes:

Grammelschalz (“greaves lard spread”)

Bratlfettn (“pork roast gravy”)

Farmer's bread

Here is just another pic, cause I couldn’t decide which ones to take…Farmer's bread

Now here comes the recipe for the Tyrolean farmer’s bread

Rezept drucken
Tiroler Bauernbrot
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 60 minutes
Servings
small loaf
Ingredients
  • 300 g rye flour (wholemeal) {2 1/2 US cups}
  • 200 g wheat flour {1 2/3 US cups}
  • 50 g spelt flour (wholemeal) {~1/2 US cups}
  • 1-2 tsp. salt
  • 1 tsp. caraway whole seed or grated (bread spice mix alternatively)
  • 1 tsp. coriander grated (bread spice mix alternatively)
  • 5 tbsp. linseed (nach Belieben)
  • 5 tbsp. sunflower seeds (nach Belieben)
  • 200 g water lukewarm
  • 20 g yeast fresh (dry about 7g / ~ 1 tbsp.)
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 60 minutes
Servings
small loaf
Ingredients
  • 300 g rye flour (wholemeal) {2 1/2 US cups}
  • 200 g wheat flour {1 2/3 US cups}
  • 50 g spelt flour (wholemeal) {~1/2 US cups}
  • 1-2 tsp. salt
  • 1 tsp. caraway whole seed or grated (bread spice mix alternatively)
  • 1 tsp. coriander grated (bread spice mix alternatively)
  • 5 tbsp. linseed (nach Belieben)
  • 5 tbsp. sunflower seeds (nach Belieben)
  • 200 g water lukewarm
  • 20 g yeast fresh (dry about 7g / ~ 1 tbsp.)
Instructions
  1. Mix rye flour, wheat flour and spelt flour in a large bowl with the salt, coriander and cumin.
  2. In a cup, mix fresh yeast with about 100ml of the lukewarm water. If dry yeast is used, mix directly with the flour (without dissolving in water).
  3. Gradually, add the rest of the lukewarm water and knead well (with hands or dough hook from the mixer). Depending on the nature of the flour eventually more water or more flour needs to be added.
  4. Let rise at a warm place for about 30-40 minutes. Cover the bowl with a kitchen towel. I heat the oven to 40-50 ° C for a short time and let go the dough there. (While the dish is in the oven, it must be turned off, otherwise the air is too hot and dry, also be careful with plastic bowls!) In the winter I put the bowl close to the heater.
  5. The dough should have almost doubled after 30-40 minutes. If the dough is still as large as in the beginning, the place may not be warm enough and you have to let the dough stand for a bit longer.
  6. When the dough has risen approximately to double, you can add sunflower seeds and linseed and leave again for 30 minutes at a warm place. Now the oven can be preheated, to 200 ° C circulating air {390 °F}.
  7. Sprinkle your hands with flour. Knead the dough into form. Probably some more flour should be sprinkled on the dough.
  8. On the bottom rail in the oven comes a griddle that is filled with water. This creates steam and the crust gets more crispy and the bread ess dry. Possibly you have to pour more water during the baking.
  9. The bread has to bake in the oven for about 45 minutes. Put on the middle shelf on a griddle with parchment paper. The time may vary, so you may check after 30-35 minutes.
  10. In order to detect whether the bread is ready, you can take it from the oven and give it a "knock" on the bottom. If it sounds hollow, it's done. Alternatively, one may sting with a skewer or a knitting needle in the bread (like you do with cakes). If dough sticks to the skewer, it is not finished yet.
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