Farmers Bread Recipes

FARMER'S MARKET FLATBREAD

Farmer's Market Flatbread image

Provided by Katie Lee Biegel

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Two 8.8-ounce packages naan bread (4 pieces total)
3 tablespoons olive oil, plus additional for brushing and drizzling
1 cup ricotta
2 teaspoons granulated garlic
Kosher salt and freshly ground black pepper
1 piece Parmesan, for shaving
4 cups arugula
2 tablespoons red wine vinegar
6 radishes, sliced very thinly
1/4 cup fresh flat-leaf parsley leaves
12 fresh basil leaves, torn into large pieces
8 slices prosciutto, cut into ribbons
4 scallions, thinly sliced

Steps:

Preheat a grill to medium heat.
Brush both sides of each naan with olive oil and spread one side of each with the ricotta. Sprinkle with granulated garlic and salt. Place on grill and grill for about 2 minutes to toast the naan and melt the cheese. Shave Parmesan on top and set aside.
Toss the arugula with the red wine vinegar and 3 tablespoons olive oil in a large bowl and season with salt and pepper.
Top the naan evenly with the arugula, then top with radish slices, herbs, ribbons of prosciutto, scallions and a drizzle of olive oil. Slice and serve.

FARMERS BREAD RECIPE - (4.4/5)

Farmers Bread Recipe - (4.4/5) image

Provided by Lsweetnell

Number Of Ingredients 4

Ingredients

3 cups King Arthur Bread Flour
1/4 teaspoon dry yeast
1 1/2 teaspoon salt
1 1/2 cups warm water

Steps:

Add flour, dry yeast and salt to a mixing bowl and mix well. Add warm water and by hand mix to create a soft, sticky dough. Do not knead the dough, the less you knead the more airy the bread will be. When all ingredients are mixed, cover bowl with a towel and place on kitchen counter at room temperature for at least 16 hours. The dough should double in volume during this time. Once the fermentation cycle of the bread is complete and the dough surface is dotted with bubbles, lightly flour a work table and place dough on it. Flatten dough, fold into thirds and then fold into half. Gently form dough into a ball dust with flour. Cover with a cotton towel and let rise another 2 hours. Approximately 30 minutes before baking, place your Dutch oven in the oven and heat to 500 F. Place dough seam side down in Dutch oven, cover with lid and bake for 30 minutes. After 30 minutes, remove lid and bake additional 20 minutes to brown the bread. Remove bread from Dutch oven and let cool before cutting.

BAUERNBROT (GERMAN FARMER BREAD)

Bauernbrot (German Farmer Bread) image

German Farmer Bread similar to what is found in when purchasing Bauernbrot in a Bavarian bakery in Germany. Great with butter and cold cuts, or just plain butter. My sons' favorite is with salami and aged "Moon Cheese".

Provided by Grunig

Categories Yeast Breads

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

20 1/4 fluid ounces water (luke-warm)
1 (1/4 ounce) packet active dry yeast
3 1/4 teaspoons non-iodized salt
5 1/2 cups bread flour
2 1/4 cups rye flour

Steps:

Dissolve yeast in water.
Knead flour and salt into water mixture creating a smooth dough (Optimal when dough easily comes out of the mixing bowl).
Let rise in a warm place for 20 min in a covered, greased bowl.
Place a baking pan in bottom of oven and preheat to 480 Deg F.
Reknead the dough for a short time and form into a loaf. (or 2, a shorter baking time will result).
Place on a greased baking sheet (baking stone). Cover with damp cloth and let the dough rest until doubled in height (aprox 30-60 min) Tip: for a nicer crust brush the loaf with buttermilk, yogurt or coffee periodically. Do not let the surface of the dough dry out.
Place the dough and with its baking sheet in the oven. Then pour some boiling water into the baking sheet that is already in the bottom of the oven. (to quickly create steam in the oven)
Lower the oven temperature to 430 Deg F.
Bake the loaf until desired brownness (40-60 min).
To test for doneness, knock on bottom of loaf. If it produces a hollow sound it is ready to remove from oven and place on cooling rack until cool.

FARMER BREAD (BUREBROT)

Farmer Bread (Burebrot) image

From A Taste of Switzerland by Sue Style. I've adapted this to work for me; mostly by adding a bit more yeast, a bit less salt, and using bread flour instead of plain white flour. This is a dense, wheaty loaf, great for toasting and topping with some good rustic cheese. Having such a dense structure, it would also be a great dipper for a pot of cheese fondue!

Provided by IngridH

Categories Yeast Breads

Time 1h40m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 7

Ingredients

2 2/3 cups bread flour
1 1/4 cups whole wheat flour
1 1/2 cups rye flour
3/4 teaspoon salt
2 1/2 teaspoons dry yeast
8 ounces warm water
7 ounces buttermilk

Steps:

Mix together the flours and salt. Add in the yeast.
Add the water and buttermilk, and mix in an electric mixer fitted with a dough hook until the dough is fairly firm and does not stick to the side of the bowl.
Rise at room temp until doubled in size.
Heat oven to 425°F.
Shape the dough into a long oval on a baking sheet. Cover with a towel, and allow to rise again for about 30 minutes.
Cut a lattice pattern into the dough with a sharp knife. Place into the oven, and bake for 40 to 45 minutes, until crusty.

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