MARKGRÄFLER BURREBROT

/ MARKGRÄFLER FARMERS BREAD

This is a typical Buurebrot from the Markgräferland. A close friend, I grew up with in the Markgräferland, gave me this original recipe. The recipe is from a farm in Wollbach, a village in the Markgräferland. Usually, the farmers would make their own dough and then meet at the wood fired village bread oven or at a farm, that had an oven, on the baking day. You can find these breads on the weekly markets in the villages and towns of the Markgräferland.

This bread is made of 54% organic white wheat flour, 28% organic whole wheat flour and 18% organic dark rye flour. Yeast is used as the raising agent. The dough rises for 12 hours to develop flavor. The bread has a nice crust and has rustic, earthy and nutty flavors, which mingle with light caramel and cake flavors. It is hardy yet it is airy and chewy. The rye flour prevents the bread from drying out too fast. This bread is great for all sorts of sandwiches, goes well with butter and jam and often you see a slice of this bread with sausage and mustard at the local harvest festivals.