My recipe for homemade farm bread is an airy bread made from just fine wheat flour, cooking oil, yeast, water and salt. Farm bread fits very well next to soups and salads, but is almost unbeatable freshly baked in the evening with some butter and brown cheese on.
You spend just over 2,5 hours on these delicious airy farm breads.
- 1 kg/ 2.2 pound of wheat flour
- 4 tablespoons cooking oil
- 50 grams/ 1.7 oz of yeast
- 6 deciliters/ 2.5 cup of water
- 1 tablespoon salt
- organic sunflower seeds
- black sesame seeds
Here’s what you do:
Put flour in a bowl and crumble in cooking oil and yeast. Mix in the salt and add lukewarm water.
Knead dough well by hand or with a kitchen machine. Start at a low speed and gradually increase if you use a kitchen appliance. The dough is completely kneaded when smooth and releases the edge of the bowl.
Cover the baking bowl with plastic or a cloth and raise to double size, approx. 45 minutes.
Pour the dough out onto the lightly floured baking table and divide into medium sized balls, then take out the rolling pin and roll out/ form the breads into oblong or round breads. Place the bread on a baking tray covered with baking paper or in greased bread forms.
Raise the bread rolls for another 20 minutes, then take a knife and gently cut a line in the middle of each bread, then you can also gently cut a few lines on each side of the long line in the center of the breads. It should look like leaves before brushing with water and adding sunflower kernels and black sesame seeds over.
Bread is baked in the middle of the oven at 200 ° C / 392 °F for approx. 30 minutes.