Farmer’s Crust Bread

For farmer’s crust bread, mix the two types of flour. Mix with the finely crumbled yeast, salt and lukewarm water to form a smooth yeast dough. Now let this dough rise in a warm place until it has doubled in volume.

Knead the dough again and divide it into 2 portions. Now shape each portion on a floured work surface into an oblong loaf. Place these loaves on a greased baking sheet and let rise for another 20 minutes. Place an ovenproof dish with water in the oven and preheat it to 220 °C.

Just before baking, brush the surface of the loaves with water and immediately place them in the hot oven. Bake at 220 °C for 10 minutes, then reduce the temperature to 200 °C and finish the bread in about 50 to 60 minutes. Let the farmer’s crust bread cool down.

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