We always have small leftovers of bread in our kitchen. I collect them on a small tray which I place on a heater. I let the bread dry completely and when a bigger amount has accumulated I can grind them to bread crumbs. I start with sorting the bread: Bread with whole grain flour for dark bread crumbs and white bread for white bread crumbs. Then I grind the bread (e.g with a food prozessor) to fine crumbs. The white crumbs I use mainly for cooking and the dark crumbs will add flavour to a new bread.

I like it best when the crumbs are added to a preferment, like I did with this famers bread. This bread has a deep, complex flavour and is made with old bread perfermet plus a mild sourdough which I rise in to steps. Its rustic character is enhanced by grounded caraway seeds and rye flour. The Crust is dark and aromatic, and the crust is elastic and soft, perfect for a hearty “Brotzeit”.

Farmers Bread with Old Bread

yields 2 Breads

Sourdough stage 1

• 15g sourdough
• 15g warm Water (35°C)
• 15g flour Type 550

Sourdough stage 2

• Sourdough stage 1
• 150g flour Type 550
• 115g Water

Old bread preferment

• 150g dried bread crumbs from dark bread
• 250g Water
• 1g fresh yeast

Dough

• Old bread preferment
• Sourdough Stage 2
• 200g Ryeflour Type 1150
• 335g flour Type 550
• 150g wheat, freshly milled
• 2g caraway, freshly milled
• 290g Water
• 17g Salt
• 10g fresh yeast
• 30g Butter
• 20g Malt extract

For the sourdough Stage 1 mix flour, water and sourdough starter. Let rise at 30°C for about 5 hours. The sourdough should double its volume.

Now mix the ingredients for sourdough stage 2 and let it rise for about 14 hours at room temperature.

Mix all ingredients for the old bread preferment and let it rise for 1 hour at room temperature, then for at least 12 hours in the fridge.

The next morning mix shortly all ingredients for the dough, then let it rest for 15 min. Now knead for 10 min at slow speeds.

Ferment for 1,5 hours at room temperature.

Divide the dough into halves and preshape into balls. Cover them and let them relax for 10 min. Then form them into round breads and place them seam side down in a proofing basket.

Proof for 1 hours.

In then meantime preheat the baking stone to 250°C.

Put the bread into the oven and bake at 250°C with steam. After 10 min reduce the temperature to 200°C and bake with falling heat for another 45 min.