Recipes

FARMER BREAD
Ingredients:
• 400 g Semi-white flour
• 150 g Rye flour
•10 g Salt
• 20 g Yeast
• 200 g Milk
• 200 g Water
You can use wheat flour for dark coarse rye bread in place of the semi-white flour.
Method:
Dissolve the yeast in the liquid, add the rest of the ingredients and knead to an elastic
dough. Leave the dough to rise covered for 30-40 minutes, knock back 2 or 3 times during
this period.
Preparation
Divide the dough into 2, make them into rounds and leave them to rise covered for about
20 minutes. Before baking them, dust the loaves lightly with flour and cut a 3mm deep
cross with a sharp knife.
WHITE BREAD
Ingredients:
• 1000 g flour
• 1 cube of fresh yeast or 2 packets of dried yeast
• 600 ml milk
•15 g salt
Method:
Place flour and salt in a large bowl. Dissolve the yeast in tepid milk and add to the flour.
Knead all ingredients into a workable dough. Depending on the qualities of the flour, a little
more milk may be required to achieve a workable dough. Leave the dough to rise until it
doubles in volume. Cut the dough into two, make into two long loaves and place on the
baking tray which has been greased or covered with naking parchment. Leave the loaves
to rise again by half their volume. Before baking, dust them with flour and with a sharp
knife cut 3-4 diagonal lines, at least 1 cm deep.
YEAST PLAIT
For the dough:
• 500 g flour
• 20 g yeast
• 200 ml lukewarm milk
• 40 g sugar
•salt
• 5 egg yolks
• 200 g softened butter
For the filling:
• 180 g chopped walnuts
• 20 g breadcrumbs
• 1 teaspoon ground ginger
Uses, tables and tips
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