Best 4 Farmer Bread Burebrot Recipes
Farmer bread burebrot is a traditional Norwegian bread that has been enjoyed for centuries. It is a hearty and flavorful bread that is perfect for any occasion. Whether you are looking for a bread to serve with dinner, or you are simply looking for a snack, farmer bread burebrot is a great choice. The bread is made with a combination of rye flour and wheat flour, and it is often flavored with caraway seeds. It is typically baked in a round loaf, and it has a slightly crispy crust. Farmer bread burebrot is a delicious and versatile bread that can be enjoyed in many ways.
Check out the recipes below so you can choose the best recipe for yourself!
BAUERNBROT (GERMAN FARMER BREAD)
German Farmer Bread similar to what is found in when purchasing Bauernbrot in a Bavarian bakery in Germany. Great with butter and cold cuts, or just plain butter. My sons' favorite is with salami and aged "Moon Cheese".
Provided by Grunig
Categories Yeast Breads
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve yeast in water.
- Knead flour and salt into water mixture creating a smooth dough (Optimal when dough easily comes out of the mixing bowl).
- Let rise in a warm place for 20 min in a covered, greased bowl.
- Place a baking pan in bottom of oven and preheat to 480 Deg F.
- Reknead the dough for a short time and form into a loaf. (or 2, a shorter baking time will result).
- Place on a greased baking sheet (baking stone). Cover with damp cloth and let the dough rest until doubled in height (aprox 30-60 min) Tip: for a nicer crust brush the loaf with buttermilk, yogurt or coffee periodically. Do not let the surface of the dough dry out.
- Place the dough and with its baking sheet in the oven. Then pour some boiling water into the baking sheet that is already in the bottom of the oven. (to quickly create steam in the oven)
- Lower the oven temperature to 430 Deg F.
- Bake the loaf until desired brownness (40-60 min).
- To test for doneness, knock on bottom of loaf. If it produces a hollow sound it is ready to remove from oven and place on cooling rack until cool.
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!
Provided by IngridH
Categories Yeast Breads
Time 1h40m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
FARMERS BREAD RECIPE - (4.4/5)
Provided by Lsweetnell
Number Of Ingredients 4
Steps:
- Add flour, dry yeast and salt to a mixing bowl and mix well. Add warm water and by hand mix to create a soft, sticky dough. Do not knead the dough, the less you knead the more airy the bread will be. When all ingredients are mixed, cover bowl with a towel and place on kitchen counter at room temperature for at least 16 hours. The dough should double in volume during this time. Once the fermentation cycle of the bread is complete and the dough surface is dotted with bubbles, lightly flour a work table and place dough on it. Flatten dough, fold into thirds and then fold into half. Gently form dough into a ball dust with flour. Cover with a cotton towel and let rise another 2 hours. Approximately 30 minutes before baking, place your Dutch oven in the oven and heat to 500 F. Place dough seam side down in Dutch oven, cover with lid and bake for 30 minutes. After 30 minutes, remove lid and bake additional 20 minutes to brown the bread. Remove bread from Dutch oven and let cool before cutting.
AUTHENTIC GERMAN BREAD (BAUERNBROT)
Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!
Provided by Petra
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time P2DT5h
Yield 20
Number Of Ingredients 8
Steps:
- First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
- After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
- In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
- When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
- Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.
Nutrition Facts : Calories 334.3 calories, Carbohydrate 71.6 g, Fat 1.3 g, Fiber 7.5 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 701.9 mg, Sugar 2 g
Tips:
- Keep all your ingredients at room temperature to ensure even rising in dough.
- Never add salt directly to yeast as it can kill the yeast.
- If you don't have a bread maker, you can knead the dough by hand for about 10-12 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm, draft-free place, such as a turned-off oven with the light on, until it has doubled in size.
- Before baking, slash the top of the dough with a sharp knife to help it rise evenly.
- Bake the bread in a preheated oven until it is golden brown and sounds hollow when tapped.
- Let the bread cool completely before slicing and serving.
Conclusion:
Farmer bread, also known as Burebrot, is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like it plain or with added seeds, nuts, or fruits, farmer bread is sure to be a hit with your family and friends. So next time you're looking for a hearty and satisfying bread, give farmer bread a try.
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