Anton’s Farmers Bread
Recipe for one 1.6lbs (750 g) bread
- 1.1lbs (500 g) Anton’s Farmers Bread
- 0.0066 lbs/1 teaspoon (3 g) ‘Backtag’ dry yeast
- 0.84lbs (380 g) water (35°C/95F)
This is how it's done:
- Mix the dry yeast with the flour.
- Add water and knead everything to form a smooth dough.
- Let the dough rise for 45 minutes.
- On a floured surface form the dough to a round bread, don’t overhandle the dough, place it in a floured proofing basket.
- Let it rise for approx. 30 minutes, it should get the typical cracks on the top.
- Flip the dough from the proofing basket on the hand and from there to the baking sheet.
- Put it after 10 minutes in the 465F (240°C) top- and bottom preheated oven.
- Bake it 10 minutes at 465F (240°C) plus 50 minutes at approx 375F (190°C).
The story behind Anton’s Farmers Bread:
- In Thiersheim in Oberfranken, Anton was famous for his Farmers Bread. Customers came from far away, even preordered the bread and brought it to friends and relatives, when they traveled to Thiersheim. Lots of customers were really sad, when Anton decided to shut down the bakery for retirement. People ask over and over for baking mixes from Anton’s recipe. No sooner said than done! Anton baked and tinkered, that the bread recipe also works out in every single kitchen at home. Bon appetit! Enjoy your meal!
- With this baking mix you will successfully bake a delicious mixed bread from rye and wheat, on the base of sourdough – perfect for the stove at home. Also highly approved in our test kitchen is the Farmer’s Bread from the grill. For the grilled bread our baker recommend a gas grill because over charcoal it’s difficult to regulate the baking temperature for the bread.