Farmer Bread Burebrot
Experience the rustic charm of homemade **Farmer Bread Burebrot**, a hearty blend of whole wheat and white bread flours crafted into a tender loaf with a satisfyingly crisp crust. This traditional bread recipe is enriched with the nutty goodness of optional grain mixes like sunflower or flaxseeds, and a touch of melted butter for a richer flavor profile. With just a few pantry staples, this bread comes together through classic techniques like hand-kneading and double proofing, creating a light, airy crumb with an authentically artisanal finish. Perfect for pairing with creamy butter, artisan cheeses, or spreads, this versatile loaf elevates everyday meals and adds a delightful homemade touch to your table. **Learn how to bake this easy, wholesome Burebrot and enjoy the essence of farmhouse simplicity in every bite.**
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 200 grams Bread flour (white flour)
- 7 grams Active dry yeast
- 350 milliliters Warm water
- 10 grams Salt
- 5 grams Sugar
- 15 grams Butter (optional, melted)
- 30 grams Grain mix (optional, such as sunflower seeds or flaxseeds)
Instructions
In a large bowl, combine the whole wheat flour, bread flour, and salt. Mix well to evenly distribute the ingredients.
In a small bowl, dissolve the sugar and active dry yeast in the warm water (approximately 38–40°C or 100–105°F). Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is activated.
Make a well in the center of the flour mixture and pour in the yeast mixture. If you are adding melted butter and/or a grain mix, incorporate these into the dough as well.
Mix the dough using a wooden spoon or your hands until it begins to come together.
Transfer the dough to a lightly floured surface and knead it for about 8–10 minutes, until it is smooth, elastic, and slightly tacky to the touch.
Form the dough into a ball and place it in a lightly greased bowl. Cover it with a damp kitchen towel or plastic wrap and let it rise in a warm spot for 60–90 minutes, or until doubled in size.
Punch down the dough to release any excess air. Shape the dough into a round loaf or place it in a lightly greased loaf pan, ensuring the seams are tucked beneath.
Cover the loaf and let it rise again for 30–40 minutes, or until it has visibly puffed up.
Preheat your oven to 220°C (430°F). If desired, use a sharp knife or baker’s lame to score the top of the dough with a decorative pattern.
Place the bread in the oven and immediately reduce the temperature to 200°C (390°F). Bake for 35–40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack for at least 1 hour before slicing. Serve with butter, cheese, or spreads, and enjoy!
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 383.8 g | 140% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 8.1 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 178 mg | 14% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1693 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
