German Farmer’s Bread

Preparation info

  • Dough Yield: U.S. About


    loaves at 1.5 lb each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

My First Overseas Baking Job was in Germany in 1977. The breads baked either in one of the bakery’s 12 steam-injected wood-burning brick ovens (six more were in the process of being built), or in the massive tunnel oven, where products entered the oven at one end, and were brought along on a chain-driven mechanism until they were removed at the far end, fully baked. One of the bakery’s signature breads was made with quark (a cultured milk product somewhat similar to sour cream). This formul