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1/1 Photo of Farmer Bread (Burebrot)
From A Taste of Switzerland by Sue Style. I've adapted this to work for me; mostly by adding a bit more yeast, a bit less salt, and using bread flour instead of plain white flour. This is a dense, wheaty loaf, great for toasting and topping with some good rustic cheese. Having such a dense structure, it would also be a great dipper for a pot of cheese fondue!
Units: US | Metric
Serving Size: 1 (134 g)
Servings Per Recipe: 8