Homemade Crusty German Farmers Bread

[@cgmanaus]

Thanks a lot for your attitude and recipe. You are such kind leute! Best from south Brazil

[@BosnersChannel]

Sorry for the late answer. Thank you so much.

[@marylouheires2793]

Thank you so much for sharing your crusty bread recipe.

[@BosnersChannel]

Thank you, that is so nice

[@dalelampley3207]

After visiting Germany in the 1990's I have always craved a good German style bread. This is the first time I have been able to replicate it. Thanks for the recipe, It is great.

[@BosnersChannel]

That's awesome

[@laraoneal7284]

Ty so much for this Bread is my favorite food.

[@BosnersChannel]

Hope you enjoy

[@sidthetech_USA]

mmmmm Warsteiner... mmmmmmm good bread... Thanks Germany for your wonderful contributions to beer and bread!

[@BosnersChannel]

Enjoy!

[@lois6187]

Beginner here Making kauflands ready mix farmers bread in Germany…down a rabbit hole

[@BosnersChannel]

What do you mean?

[@sir_marlfox]

Thanks it was delicious! If I double the recipe how much longer should I bake do you think?

[@BosnersChannel]

It depends how high the bread will be. If it's double high, then double time. If you make the Bread longer and the same high, the the same time. The color of the crust will tell you when the bread is ready.

[@sir_marlfox]

@@BosnersChannel Thank you. Another question is have you tried using less yeast or is 1½ tsp the minimum? Some family members can taste the yeast they say.

[@BosnersChannel]

So, I'm not and yeast expert so I can give you my personal opinion , the yeast multiplies until there is no more sugar. When you ferment the yeast dough for 12 or more hours it is not important with how much yeast you start. I never tried it and I don't know if less yeast would impact the taste of the bread. Personally, I like the yeast taste. The best thing is, try it and see. Have fun, Dirk

[@mikesorensen1981]

Your bread has good crust and texture,seer gut!!

[@BosnersChannel]

Thank you 😋

[@stefkaminske3934]

Ich habe schon zweimal versucht, aber wenn ich dem Rezept genau folge ist der Teig total nass und klebrig. Ich habe Probleme ihn zum schönen Leib zu bearbeiten. Überhaupt nicht wie in eurem Video, paar mal überschlagen und fertig. Lol. Vielleicht weniger Wasser?

[@BosnersChannel]

Hello Stef, sorry for the late answer. Nicht weniger Wasser nehmen, es ist ein nasser Teig und das gehört so. Unmittelbar bevor Du den Teig in den Dutch Oven legst einfach solange falten bis er zäh genug ist um die Form zu behalten. Ruhig die Arbeitsplatte immer wieder mit Mehl bestäuben. Der Teig geht dann im Ofen kräftig auf und wird dann eine schöne runde Form bekommen. Don't take less water, it's a wet dough and that's how it should be. Immediately before you put the dough in the Dutch Oven, simply fold it until it is tough enough to keep its shape. Dust the worktop with flour again and again. The dough then rises vigorously in the oven and will then get a nice round shape.

[@TheBlueruss16]

No sugar to activate the yeast ? No butter or oil in the bread mixture ?

[@Humpelstilzchen]

Nah flour have natural sugar and added industrial sugar will ruin the taste of german bread (2 sweet)and butter or oil would make it mushy and to soft like white bread 😉

[@BosnersChannel]

No!

[@ksrgt]

do you grease or oil the dutch oven at all?

[@BosnersChannel]

No, just the dry Dutch Oven. It will not stick, if the oven is hot enough.

[@Patchworkdaddy007]

What YOU need is sourdough. Only a bread make with sourdough is a original farmer bread!

[@BosnersChannel]

Who told you that?