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The farmer's bread

The farmer's bread

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We put the ingredients in the pan of the bread machine in the following order: water, salt
and sugar.

Then add the flour and dry yeast.

Select the kneading + leavening program.

At the end of the program, we stop the machine, take out the dough on the well-floured table.

We give it a round shape and cut it with a sharp knife on the middle.

Put the bread in a warm place, in a tray lined with baking paper, until it doubles in volume.

Bake for half an hour.

Homemade bread, a magic bread!

Yes, homemade bread! I say it's a magic bread. I tasted it made in so many ways, in so many ovens, how many houses I caroled, that it was round, or in cake shape, Welded or simply, whatever it was hot, or made for a day, each time had a different taste. Although the recipe is simple, water, flour, salt and yeast, every housewife has a secret ingredient: a lot love!

Today the tastes have evolved, the preferences have changed, the traditional recipes have changed, therefore the homemade bread recipe. To make it more dietary, White flour has been totally or partially replaced by other types of flour (of rye, bran, black) were added flax, sesame or pumpkin seeds, potatoes, malai, naut, but no matter what it contains and if you cook it in your own kitchen it will be called home bread.

We just linger with the explanations, here are a few secret disclosed by small chefs:

  • Water temperature - Water is very important to be dropped, not hot! 40 ° C would be the optimum temperature. We recommend that you try the water temperature with your finger!
  • Ambient temperature - Like water temperature, ambient temperature plays an important role in raising the dough. We all know that in order to grow cake or bread, the room in which the dough is raised must be like a hot summer day.
  • The type of flour - If you choose to use types of flour such as 450, 550 or 650 (flours used in pastry recipes) you should know that the result will have a soft and airy core, in short a fluffy bread. While a 1500-1750 type flour, wholemeal, semi-wholemeal flour, leads to obtaining breads with a compact, healthy core.
  • Baking containers - Regardless of the type of dish used, you will need to use a lid (yena glass or heat-resistant) so that the bread bakes in a warm and humid environment. For a rustic look, for a crispy crust, we advise you to heat the dishes before baking the dough. The result will be exactly like a loaf of bread baked on the hearth!
  • Baking temperature - It is very important to respect the baking temperature, but more important is to know your oven. Each oven has its whims, and if you have an oven with a thermostat, be careful, because the announced temperature differs from one oven to another. Here's a tip: if the bread has grown and started to brown, move the grill to the oven where the bread is, one level higher, and place a bowl of water on the bottom of the oven. With this method you will create moisture in the oven and you will supervise the baking process.
  • Breathing time - Refers to the time spent sitting the bread in the oven off. After baking, let the bread adjust slightly to the temperature for a few minutes, before suddenly bringing it to room temperature to remove it from the baking tray.

Don't forget to follow the recipe steps and add the secret ingredient, and the success will be worth the effort. Good luck with that!

In a large bowl or in the bowl of the mixer put warm water, sugar and dry yeast. Stir and set aside for 5 minutes.
If you use fresh yeast, liquefy it with sugar, then add water.
Add flour, oil and salt and knead an elastic dough.

Cover the bowl and set aside, in a warm place, for 30 minutes or until it doubles in size.

Take a paper or baking sheet and place in the Slow & amp Multicooker Digital 5.6l Crock-pot. It is important to have a baking sheet on the edge as well, as the bread will grow during baking and risk sticking.
Put the bread dough in the container.

Slow & Multicooker Digital 5.6l Crock-pot is set to BAKING for 2 hours. Press Start.
You will see that the bread begins to grow. Do not lift the lid during cooking.

After the time has expired, take out the bread and place it on a baking tray.

Grease with butter and put in the oven using the browning function. It's ready in a minute, be careful not to burn it.

It can be served with soups, broths or stews. Good appetite!

Other Crock Pot recipes you can try at home:

Other dough recipes you can prepare:

Soups and soups that can be served with bread at Crock Pot

Homemade bread with crispy crust & # 8211 a recipe as simple as it is tasty!

If you are craving homemade bread with flavor that spreads throughout the house, then you need to pay attention to this simple recipe. The bread is very easy to prepare, from only 5 ingredients, it is delicious, with a soft and fluffy core and a crispy crust. This recipe is my favorite and I prepare it when I want to pamper my family with warm bread with a wonderful crust!


& # 8211 2.5 teaspoons of dry yeast


1. Mix all ingredients in order and knead the soft dough.

2. Adjust the amount of flour, if necessary add a little more to make a dough easy to handle.

3. Cover the dough with a towel and put it in a warm place for 2 hours.

4. Divide the dough into 2 equal parts and put them in shapes. Leave them to rise.

5. Bake the bread at 180 degrees for 30-40 minutes.

Bread - through its intake of water-soluble B vitamins - helps to transform food into energy, maintain the health of hair, skin and nails, the formation of red blood cells and antibodies and maintain the circulatory system.

Bread provides the energy needed for the brain and nervous system.

Bread contains essential minerals for the body (such as calcium, magnesium and potassium) and is ideal for children and adolescents, given their intense physical activity.

Consumed at every meal, bread covers the daily ration of carbohydrates recommended by specialists.

Bread helps regulate intestinal function through its high fiber content.


Bread is a product baked in the oven, consisting of dough, yeast and other ingredients that give the bread a more pleasant taste and aroma, or that prevent during the baking process to form a crust too hard on the surface of the bread.

The most commonly used ground cereals in the production of bread flour are wheat and barley. During the period of poverty, famine, cereal flour was mixed with pea flour, beans, potatoes (molded bread faster), or acorns (because of the tannin lent a bitter taste to bread). In these difficult times [When?] in Germany, cereal flour was counterfeited by mixing it with gypsum or wood sawdust [requires citation]

This article or section has incomplete or non-existent bibliography.
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Bread is one of the oldest foods. Evidence from Europe 30,000 years ago showed starch residues on rocks used to beat plants. It is possible that during this time, the starch extract from plant roots, such as cattails and ferns, spread on a flat rock, placed over the fire and boiled in a primitive form of flatbread. The oldest evidence of bread production in the world was found at a 14,500-year-old Natufian site in the northeastern desert of Jordan. About 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, grains became the mainstay of bread making. Yeast spores are ubiquitous, including on the surface of cereal grains, so any dough remains to rest naturally.

Several sources of sweetening were available for early bread. Yeasts in the air can be exploited by leaving the unsealed dough exposed to the air for a period of time before cooking. Pliny the Elder reported that the Gauls and Iberians used defatted beer foam called barm to produce "a kind of bread lighter than other peoples," such as the bartender's cake. Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was left to start fermenting or wheat bran soaked in wine as a source of yeast. The most common source of bleaching was to keep a piece of dough from the previous day as a form of sourdough starter, as reported by Pliny.

The Chorleywood bread process was developed in 1961 using intense mechanical operation of the dough to dramatically reduce the fermentation period and time required to produce a bread. The process, whose high-energy blending allows the use of low-protein cereals, is now widely used worldwide in large factories. As a result, bread can be produced very quickly and at low cost to the producer and the consumer. However, there have been some criticisms of the effect on nutritional value.

In 2014, in Romania, the bakery market was estimated at annual sales of over 2 million tons and about one billion euros. [1]

Ingredients plain homemade bread

for 2 loaves of 750-760 gr.

  • 1 kilogram of bread flour (type BL 550 or type 650 & # 8211 choose a flour with a minimum of 9.5% protein content) + 1 tablespoon with extra flour tip, for sprinkling
  • 650 & # 8211 700 ml. the water
  • 20 grams of fine salt
  • 14 grams of dry yeast

How to make simple homemade bread

Adaptation of ingredients

This homemade bread, as I have already said, is even the simplest possible. The recipe was designed to be made by a beginner, not a very skilled one. If you do it with exactly the above ingredients, then you will surely succeed, even if your experience in the field of artisanal bakery is zero.

However, after repeating the recipe a few times and noticing that you succeed, you may want some changes.

A. You can replace 30% of the recommended amount of flour for the simple homemade bread recipe (ie 330 grams) with wholemeal flour. Be careful, wholemeal flour, not the so-called "black flour", which is just a hoax. If you use wholemeal flour, you will need to increase the amount of water by 50 & # 8211 80 ml.

B. You can add up to 100 grams of seeds to the plain bread dough. The seeds of sunflower, pumpkin, flax, etc. are suitable. Be careful not to simply add the seeds to the dough, as the bread will come out dry and crumbly! The seeds used for bread are hydrated overnight in cold water. After drawing plenty of water, they drain and can be added to the dough in the last part of the kneading.

C. For this simple bread, you can replace dry yeast with fresh yeast. I do not recommend using the equivalent of 14 grams of dry yeast, 40-50 grams of yeast, but only 20-25 (one cube). Mix the yeast with 1 tablespoon of flour and about 100 ml. of lukewarm water (from the total recommended amount). Leave in a warm place for about 15 minutes, until it bubbles. Add the activated yeast mixture to the flour mixed with the salt, followed by lukewarm water. Be careful, if in 15 minutes the yeast does not bubble, DO NOT use it for bread, it is old and the dough will not grow!

Dough preparation

1. Sift the flour into a large bowl (of the mixer). Add the weighed salt. You should know that as a rule, salt should represent 2% of the recommended amount of flour for bread. Add the dry yeast and mix the dry ingredients.

2. Add 650 ml. of lukewarm water. Some flours have a higher absorption capacity and we may need to add about 50 ml. of extra water in plain bread dough. That's what we'll realize during the turmoil.

3. Mix the flour with water, with the mixer to which we attached the hook-shaped accessory or with a large wooden spoon.

4. Knead the dough for about 7-8 minutes with the mixer, respectively about 15 minutes by hand. If the dough is too thick, gradually add the remaining 50 ml. of lukewarm water. Usually it is not necessary, 1-2 tablespoons of water are enough, so we add it gradually.

5. Finally, the dough must be smooth, pleasant to the touch and detach from the walls of the bowl. Grease a clean bowl with a drop of oil. We shape the dough for our plain bread into a ball and put it in the bowl. Cover the bowl with cling film and place in a warm place. In about an hour, if it's hot, the dough will rise and double in volume.

Dividing the dough

6. When the dough has risen, my "Teacher" at home is still calling for help. He doesn't do much with modeling bread. It's not a big deal, though, if you don't have any pretensions. This simple homemade bread will grow anyway and will be very tasty, even if at first it will be a bit crooked. So, in the picture below, the raised dough almost filled the bowl.

7. On the visible surface of the plain bread dough, ready to rise, sprinkle 1 tablespoon of flour. Beat lightly, lightly with your palm and the flour will spread to the edge. We use a flexible squeegee to detach the dough from the bowl, all around. When we put the squeegee between the dough and the bowl, the sprinkled flour will also penetrate, so it will not stick.

8. Turn the simple bread dough over on the work surface, in a single movement. In contact with the worktop, the part sprinkled with flour will come, so it will not stick and there will be no need for extra flour. You can already see in the dough section how beautiful it has grown and how many air bubbles it has.

Bread modeling and second leavening

9. Divide the dough in half, with a special pastry / baking cutter or, failing that, with a knife. We will get two pieces of dough, for two large loaves, which after baking will weigh over 750 gr. It would be exaggerated to make a single loaf of the whole amount of dough and it would be even more complicated to bake, and we avoid complications, because we started to make a simple bread.

10. The visible part of the two pieces of dough is moist and sticky and the part in contact with the work surface is floured. Our goal is to roll the simple bread dough in such a way that the wet and sticky part reaches the middle, so we don't see it again. So, in turn, shape each piece of dough, forming two dense cylinders and seal the joint well, rolling them a little on the table.

10. As a preference, this simple homemade bread can be baked freely or in shape. For the first option, we simply place the two formed loaves, glued down, in a tray lined with baking paper. We prefer to bake them in shapes, so each molded piece comes in a shape with dimensions 25 * 11 * 8 cm, greased with oil or lined with baking paper. In any case, the molded breads are covered with a thick kitchen towel and left to rise for another 30 minutes. Meanwhile, turn on the oven and set it at 230 ° C, heat up and down. If we opted for the bread baked freely, in the tray, before baking it we have to increase it with a very sharp knife or a blade.

Baking bread

11. In the first 15 minutes of baking, any bread needs a high temperature to rise. At the same time, it needs steam, which can come from two sources:

  1. If you have a steam oven, it's the easiest, set a suitable program (50% steam is OK)
  2. If you do not have a steam oven, prepare a saucepan / pan with boiling water. When you put the bread in the oven, place on the bottom of the oven and the tray with water, which will form steam.

So, we bake our homemade bread in the preheated oven at 230 ° C, at a medium height, necessarily with steam. After 15 minutes, the temperature drops to 200 ° C and the steam stops / the tray is removed (be very careful not to burn yourself!). The heat must come from below and from above and no ventilation is needed to bake the bread. If you can't stop the ventilation, you need to know that the bread will come out OK anyway, only that it will have a thicker crust. To find out if it's ready, it doesn't help to prick the bread with a toothpick, it's nonsense. The baked bread has a golden-brown crust and, lightly hammered on the bottom, it will sound empty. For a more rigorous test, the baked bread has an internal temperature of 95-96 ° C. Once baked, the bread is left on a grill to cool well before being sliced.

Following the recipe described above and all the recommendations, a simple and beautiful bread comes out, which is sliced ​​without many crumbs and kept perfectly for 5 days, wrapped in a clean cotton towel and placed in the wooden crate for bread. Maybe it can be kept even longer, in our country it was exhausted every time after 5 days. May it be useful to you!

All bread recipes on the blog you can find them by clicking on the picture below.

& # 8220Secrete & # 8221:

Many recipes will show the crust in a square plastic box with a lid. It is easier to knead / fold. Even harder to wash. The choice is yours, preferably a large glass bowl, in which I see how the crust grows, and the kneading / folding on the kitchen counter.

4. Covered bowl, leave for an hour. Repeat the procedure 3 times.

5. The last folding of the dough follows, only this time you use flour, not water. Sprinkle flour on the counter, and over the dough, on each folded side.

6. Sprinkle the flour in the wooden bowl. Lift the dough with both palms and place it in the bowl.

7. Put the bowl in a plastic bag. Leave at least an hour at room temperature, then put in the fridge overnight.

Below, a video that clearly shows how the bread dough is folded:

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132 reviews on Homemade Potato Bread & # 8211 German Recipe

I made the breads following the recipe and I got 2 loaves exactly as in the presentation images above.
I would like to make two mentions though:
The potato dough combination came out so dense and sticky that my food processor was about to burn during mixing.
When after 1 minute my robot stopped and he showed me a message that the engine is overheated and needs to be allowed to cool, I removed the dough (somewhat partially because I had a lot left on the robot's blades and hands, I didn't know to take it off than washing it, it was so sticky) and I continued kneading manually.
& # 8211 I think the temperature in the room where the dough is allowed to rise is important, in my kitchen it was about 20 degrees and after 1 hour it had not risen at all, starting to rise only after I put it hot in the oven set at 30 degrees.
By the second stage of growth I had already learned the lesson and I put it in the oven at 30 degrees from the beginning.
Otherwise, I followed exactly all the instructions and the result was surprising for me - beyond expectations.

After setting the oven to 230 degrees, put the raised bread immediately or let the oven heat up to that maximum temperature for about 10 minutes and then put the bread in?
You mean you have to heat the oven before you put the bread in or not?

The oven must be heated to 230 degrees Celsius before putting the bread in the oven.

Is a tray still down for a normal stove oven? THX

Yes, a little below the middle.

I have been making bread at home for many years and various recipes, so I have some experience: certainly olive oil may not be an original ingredient in a German recipe, but of course we can basically put just about any oil we want. There is little liquid for this amount of flour: the classic proportion is about 300 ml of liquid per 500 g of flour, so & # 8230

650 flour we found, but BL 550 nowhere, give us some directions?

So completely forget about potatoes. In your opinion, are they completely dry, do they not contain water? As far as I know, potatoes have 81% water.
BL 550 flour is a fairly common one, I find it sold on the Totkomlosi & # 8211 Finom Liszt brand (at Selgros). It is not absolutely necessary to use this one, I have written this repeatedly in the recipe.
Here is the original recipe, written by a gentleman from Baden Wurtenberg: Along with olive oil, I think that between the German state formations and the Mediterranean countries there were trade in the first centuries of our era.

Laura, thanks for the recipe!
I made bread with potatoes for the first time, it turned out extraordinarily good.
Can I replace white flour with wholemeal flour?

30% and supplementing the amount of liquid, because wholemeal flour absorbs more water.

A very, very good bread. Congratulations. Laura and I have been following you on the blog and I have been inspired by your recipes for about 8-9 years. I made various goodies, of which the lamb in the crust of aromatic herbs and a couple of chocolate cakes are my pride as a cook. So when I want to cook something special, good or even incredibly good first of all I look for a recipe on your site.
That's why when I read some comments made by people who don't know where they lost their 7 years at home (people who are probably even proud of their performance for being offensive for no reason) I wonder if they don't realize how embarrassing they are?
I hug you.
P.S. I like your personality.

Mihaela, thanks for the appreciation. :)
I hope the gentleman made bread, even though he hadn't come close to flour in his life in the morning. In fact, I think he would have succeeded, otherwise I suppose he would have come back to argue with me that in addition to the unpleasant personality, I also have bad recipes :))).
Thank you for your support and trust and I am very glad that I succeed in my recipes and you appreciate them. I look forward to seeing you!

Proud maaaare:)) & # 8230imens I would say. Did people find out that they can answer without offending. either more or less subtle. I know ... You will say that your place is in the kitchen, not in human resources. But please .. It's none of my business ... everyone manages their business like they cut their heads off. I am glad that m. I was born in this wonderful country full of arrogant and full of people, it is a pleasure to do business here when the competition puts its own sticks in the wheel by the attitude & # 8222 you do like me or yes. Te. I don't feel like having the patience or patience to explain to you without attacking you & # 8221. It's so & # 8222normal & # 8221 / common that no one sees anything wrong with it, and that's why I love you! You may swear at me, but it will catch on. Future if you want to stay on the market for a long time from now on. If not, soon others will come with exactly the same recipes but a pleasant personality. I hope you understand that I didn't have to say that ... I do it only because the kitchen is not and will never be my field and because I appreciate your work. My question is: how much yeast is left to grow? It's the first time I've approached flour

The growth time (activation) of the yeast can fluctuate slightly depending on several factors, such as its freshness and the temperature of the kitchen. I advise you to choose a fresh yeast that, if you touch it with your finger, you will not feel it at all sticky and it will smell pleasant. If you use dry yeast, proceed as explained in point 3. With both fresh and dry yeast, the dough is ready to use when it has visibly increased in volume and has blisters on the surface. An active yeast should be able to do this in about 15 minutes, with lukewarm water and in a warm place in the kitchen. If it does not succeed, give up the yeast and take it from the beginning with a fresh one.

As for the rest of the communication, thank you for the effort to tell me that I have an unpleasant personality. Although, yes, I understand, you didn't have to say that, I'm right. You probably just enjoyed it. However, I emphasize that I am not in a business relationship with my readers, nor with you. The report is one in which someone offers (for free) and others receive, without obligation. Some recipients express their gratitude, others come to give advice, others are simply rude. I also have some who are mârlani, those who forced me to introduce moderation of comments. There are not a few, in a traffic of tens of thousands of unique ones every day, rarely do a few days pass in which someone does not offer me any anatomical organ for consumption.

Obviously, and trying to say something more elegant than you, the situation is exactly as you described it: it's my blog, you are on, not on lauralaurentiusetemedearagazhelpherpunctro. I I offer here are recipes, I'm not looking for recipes. Anyone dissatisfied with what I offer? The internet is full of alternatives. Or the "market", as you said. Market that, thank you, I've been doing for about ten years.

Excellent bread. And I made it with 650 flour. Bake in the wood oven. Crispy crust, and the core a miracle. Thanks for the recipe. It will remain our favorite bread recipe !!

I am very glad that you succeeded and you like it! I'm waiting for you to try other recipes.



  1. Shain

    Ready to debate on the topic?

  2. Roosevelt

    Absolutely agree with you. There is something in this that also distinguishes the thought.

  3. Gahn

    Do you understand yourself?

  4. Dam

    Not in it the matter.

  5. Mikora

    In my opinion, they are wrong. Write to me in PM, speak.

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