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Rustic German Farmers Bread
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| This dense rustic bread is made of wheat and rye flours but no yeast. the bread raises only slightly due to the soda and buttermilk. I had no idea that the German's made a soda type bread until a reader Robin Sheldon introduced this to me. She adds wheat germ to her recipe and bakes it in a rectangle casserole dish. |
INGREDIENTS: caraway seeds and flaky salt for topping (optional) *You can substitute 1 / 2 cup yogurt and 1 cup milk for the buttermilk. |
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Directions:
Pre heat oven to 350 degrees F
Gather your ingredients together. Here I have used yogurt and milk because I don't usually keep buttermilk on hand.
Mix the flours in a bowl together and make a well in the center.
Add the remainder of the ingredients and mix well until you have a nice dough that is not sticky.
If it is still too moist add a table spoon or 2 of white flour. form into a nice ball. Do not over knead it, just enough to come together.
Lightly oil a Dutch oven and or large Soup pot and place dough in the center.
If you want you can lightly oil the top or brush it with beaten egg and sprinkle caraway seeds,
flaky salt or both.
Cut an x or some lines in the top with a wet or floured sharp knife.
Poke about 10 holes in it with a skewer.
Bake for 1 hour.
It is done when the bottom is crusty.
Turn out of dish and cool on rack.
Wait a good 45 min to an hour before you cut into it.
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Last updated July 11, 2018