One of the best methods to achieve a thick, crunchy crust is to bake a bread twice: after cooling down the bread is placed in the oven for a second time for about 15 min. During that time the crust gets its extra bit of crispiness.
And this method I used for this farmers bread. It contains 15% Rye flour and the typical Bavarian bread spice mixture of caraway, fennel and coriander seeds. If you, like me, have a well stocked supply of spices then it is easy to mix the needed spices by yourself. For grinding you can use either a mortar and pestle, a food processor or a coffee mill. And if you have a grain mill which allows you to mill oily seeds, then the easiest way is to mill the seeds with some wheat berries – just remember to reduce the amount of flour accordingly to the amount of wheat you mill.
The amount of bread spice is seasoning in a discreet way without overpowering the other flavours of the bread. This makes this bread suitable for hearty cheese as well for sweet spreads like honey.
Double baked Farmers Bread
- 15g Sourdough
- 150g Rye flour Type 1150
- 150g Water
- 850g flour Type 550
- 510g Water
- 12g fresh yeast
- 20g Salt
- 10g grounded bread spice (caraway, fennel and coriander seeds in equal parts)
Mix the ingredients for the sourdough and let it rise for about 14-16 hours.
The next morning knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.
Let rise for 1.5 hours
Divide the dough into two equal pieces and form round breads. Place in a proofing basket with the seam side down.
Proof for 75 min, in the meantime preheat the oven with a baking stone to 250°C.
Place the loaves in the oven with steam. Turn the temperature back to 200°C after 10 min and bake the bread for another 35 min.
Let the bread cool down for at least one hour (or overnight), then heat the oven to 250°C and bake the bread on a cooking grate or baking sheet for about 15 min.