Farmer's loaf



Flour (type 55)400 g
Rye flour (type 170)150 g
Wholemeal flour150 g
Salt12 g
Water at 35°C500 ml
Fresh cubed yeast9 g



Instant dried yeast equivalent: 3 g

The moist crumb of this bread releases the pronounced flavour of brown bread.


  1. Mix the flour and salt in a bowl.
  2. Stir the water into the yeast and add to the bowl.
  3. Blend with a spatula until you have a smooth dough and finish by kneading with a rolling pin.
  4. Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 90 minutes in a warm place.
  5. Take the ball of dough, divide it into 3 equal pieces and leave to rest, covered, for 10 minutes. Shape into 3 balls, place them on 2 baking sheets and leave to rest, covered, for 75 minutes.
  6. With the aid of a knife, make a cross on the tops of the loaves to enable the dough to rise properly.
  7. Put the loaves in an oven pre-heated to 220°C and bake for 25 minutes.

Tablespoons conversion