Farmer Bread (Burebrot)

READY IN: 1hr 40mins
Recipe by IngridH

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!

Top Review by smellyvegetarian

This had good flavor, and I love that it is multi-grain. Like Mikekey mentioned, I had some spreading of the loaf during the second rise but I was also serving with soup so it wasn't a problem. I would recommend watching this loaf very carefully as it bakes, what with the long bake time at a high temp. I asked my husband to keep an eye on it, and he let it go for the whole 40 minutes. The result was incredibly crunchy/chewy on the outside, and we all had a hard time with it. If that happens again I will tent with foil or a towel after baking to try and steam it softer, but a decrease in the baking time or temp ought to do it. Thanks, IngridH! Made for 123 Hits tag.

Ingredients Nutrition


  1. Mix together the flours and salt. Add in the yeast.
  2. Add the water and buttermilk, and mix in an electric mixer fitted with a dough hook until the dough is fairly firm and does not stick to the side of the bowl.
  3. Rise at room temp until doubled in size.
  4. Heat oven to 425°F.
  5. Shape the dough into a long oval on a baking sheet. Cover with a towel, and allow to rise again for about 30 minutes.
  6. Cut a lattice pattern into the dough with a sharp knife. Place into the oven, and bake for 40 to 45 minutes, until crusty.

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