farmers bread

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As Bauernbrot be mixing bread made from rye flour and wheat flour dough with the addition of the designated leaven as well as salt , yeast is produced and water. Farmer's breads are usually round loaves of bread that are freely baked in the oven. Characteristic is a floured, cracked crust and thus a rustic appearance and a strong aroma. In exceptional cases, farmer's breads can also be elongated or box breads.

Germany

Farmer's bread is one of the traditional types of bread in Germany that can be bought almost everywhere. It is characterized by a round shape and a floured, cracked crust. Depending on the region, there are different characteristics of the flour types and mixtures used. Accordingly, farmer's breads can be mixed rye breads as well as mixed wheat breads and in exceptional cases even pure rye breads . According to the definition of farmer's / country bread according to the “Guidelines for Bread and Small Biscuits” of the German Food Code, at least two thirds of the acid added must come from sourdough with a common rye content of over 20 percent. In contrast to Switzerland, farmer's breads are usually not cut into in Germany, rather the crust tears open in the oven.

One of the regional characteristics is that farmer's breads in Saxony are sometimes made with freshly mashed potatoes or potato products in the dough.

Switzerland

Farmer's bread ( French pain paysan ; Italian pane del nonno ), also Burebrot or Buurebrot , is a type of bread in Switzerland . In addition to wheat and rye flour , water and yeast, it also contains milk. Before baking, the top of the bread is cut into a checkerboard shape, which gives the bread its typical appearance. The bread was developed in 1955 with the aim of helping to reduce Swiss milk overproduction through the use of milk. Although it is no longer baked for its original purpose, the original recipe has not changed since then.

Individual evidence

  1. ^ Josef Loderbauer: The baker's book in learning fields . Verlag Handwerk und Technik, Hamburg 2008, ISBN 978-3-582-40205-9 , p. 386 .
  2. ↑ Principles for bread and biscuits .
  3. ↑ a b Information on farmer's bread on the website of the Swiss Culinary Heritage Association , accessed on February 28, 2018.