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Farmer Bread (Burebrot)

Farmer Bread (Burebrot) created by Outta Here

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!

Ready In:
1hr 40mins
Serves:
Yields:
Units:

ingredients

directions

  • Mix together the flours and salt. Add in the yeast.
  • 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.
  • Rise at room temp until doubled in size.
  • Heat oven to 425°F.
  • Shape the dough into a long oval on a baking sheet. Cover with a towel, and allow to rise again for about 30 minutes.
  • 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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RECIPE MADE WITH LOVE BY

@IngridH
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@IngridH
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"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!"
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  1. 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.
    Reply
  2. Outta Here
    This made a very dense loaf, as stated, and had a nice texture and crust. Mine spread out a little during the second proofing, so didn't get very high, but still great with a bowl of soup and some cheeses. Made for ZWT 7.
    Reply
  3. Outta Here
    Farmer Bread (Burebrot) Created by Outta Here
    Reply
  4. 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!
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