Farmers Bread on WBD2026
Pane-Bistecca
Farmhouse Bread for WBD2026! Of course I’m participating again! I’m sharing a very simple bread made with a blend of flours. For the 21st time, Zorra from Kochtopf has invited to this special event, and I can’t wait to see all the different kinds of bread!
I almost didn’t make it! I had an accident on Tuesday and was in the hospital until yesterday. Now I have to hurry to get this post finished.
Baking bread has long been one of my passions. I love watching the dough rise and take shape, seeing it rise and brown in the oven—it’s simply delicious! I used to bake bread much more often, because here in Asia it was hard to find good bread. These days, you can get great bread here too, especially French bread. But every now and then, the urge to bake hits me, and I just have to make some bread!
I almost didn’t make it! I had an accident on Tuesday and was in the hospital until yesterday. Now I have to hurry to get this post finished.
Baking bread has long been one of my passions. I love watching the dough rise and take shape, seeing it rise and brown in the oven—it’s simply delicious! I used to bake bread much more often, because here in Asia it was hard to find good bread. These days, you can get great bread here too, especially French bread. But every now and then, the urge to bake hits me, and I just have to make some bread!
Ingredients
700 g strong Bread Flour
200 g Spelt Flour
100 g Rye Flour
15 g dried Yeast
15 g Salt
1 tbsp Honey
600 g warm Water
Instructions
1
Step 1
Mix the three types of flour together with the salt. Then stir the dry yeast into this mixture.
2
Step 2
Gradually add the honey and water while kneading with the stand mixer, then continue kneading for a good 8–10 minutes until a smooth dough forms.
3
Step 3
Let it rise, covered, in a bowl for 2 hours, folding and stretching it after 30 minutes and 1 hour!
4
Step 4
Preheat the oven to 250 C. Place 2 baking sheets inside to preheat as well.
5
Step 5
Divide the dough into 2 portions and shape each loaf as desired, dust with a little flour, and then make cuts in the dough with a knife. These cuts prevent the bread from splitting open uncontrollably. Cover again and let rest for 20 minutes.
6
Step 6
Place the loaves on the top baking sheet, pour 200 ml of water onto the bottom one, and turn the oven down to 230 C.
7
Step 7
After 10 minutes, open the oven to let the steam escape, and continue baking the loaves for another 30 minutes at 210 degrees Celsius.
Notes
Here are my previous WBD postings.
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