Farmer's Bread

Preparation: 15 hrs
Baking: 45 mins
For 1 bread



    • 10 g sourdough starter
    • 40 g rye flour (type 1150)
    • 40 ml water

Main dough

    • Sourdough
    • 250 g wheat flour (type 1050)
    • 120 g rye flour (type 1150)
    • 240 ml water
    • 3 g fresh yeast
    • 9 g salt


    • Mix the ingredients for the sourdough and let it sit, covered, for 12 - 14 hours. The sourdough should have about doubled in size and be infused with air bubbles.
    • After the sourdough has ripened, thoroughly mix the wheat and rye flours in a large bowl with the water. Let rest for 30 minutes for autolysis.
    • Then add the sourdough, yeast and salt. Knead for 5 minutes on low and 10 minutes on second to form an elastic dough.
    • Let rise covered in a warm place for 60 minutes.
    • Then shape the dough into a ball and let it rise, bottom side up, in a heavily floured proofing basket for another 60 minutes.
    • Preheat the oven to 250°C.
    • Turn the dough out of the proofing basket, cut the top and bake with steam falling on 220°C for 45 minutes.

About this recipe

A simple sourdough bread made from wheat and rye flour. This farmer's bread develops a rich taste and a soft crumb even in the home oven.

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