Tyrolean Farmers Bread Recipe

Have you ever wanted to time-travel to a rustic countryside kitchen where the air is filled with the comforting aroma of freshly baked bread? Join me as we embark on a flour-dusted journey to create Tyrolean Farmers Bread—a delicious craft that’s sure to transport your taste buds straight to the heart of the Alps.

The Tyrolean farmer’s bread is rustic. It has a solid structure and a crisp crust, and offers intense flavor.

That intense flavor comes from its high ratio of sweet, white, wheat flour and a large amount of rye flour blended with caraway seeds (which is traditional for any good rye bread), fresh yeast, and a little cider vinegar. As with all my breads, this one provides a zesty surprise in your mouth with every bite.

And it is is nutritious too, offering a good/healthy dose of iron, protein, and fiber.

Tyrolean Farmers Bread Recipe Ingredients

• Rye Flour: Rich in fiber, adds nutty flavor, provides dense texture.
• Wheat Flour (Bread Flour): High in protein, improves gluten structure, enhances chewiness.
• Caraway Seeds: Add aromatic, anise-like taste, aids digestion.
• Fresh Yeast: Facilitates dough rising, imparts subtle yeasty aroma.
• Lukewarm Water: Activates yeast, ensures optimal texture, binds ingredients.

Tyrolean Farmers Bread Recipe Ingredient Quantities

• 500g rye flour
• 350g wheat flour (bread flour)
• 15g salt
• 15g caraway seeds
• 30g fresh yeast or 10g active dry yeast
• 500ml lukewarm water
• 1 teaspoon sugar
• 1 tablespoon cider vinegar

How to Make this Tyrolean Farmers Bread Recipe

1. In a small bowl, dissolve the yeast in 100ml of the lukewarm water, adding the sugar. Let it sit for about 10 minutes until it becomes frothy.

2. In a large mixing bowl, mix together the rye flour, wheat flour, salt, and caraway seeds.

3. In the middle of the dry ingredients, create a well and add the mixture of yeast, the rest of the lukewarm water, and the cider vinegar.

4. Combine the ingredients until a sticky dough forms. You can use a wooden spoon or your hands for this step.

5. Move the dough to a surface dusted with flour and work it by hand. Use the heels of your hands to push the dough away from you, then pull it back over itself. Turn the dough a quarter turn each time you push it away from you. Use this rhythm for about 10 minutes. If you have a stand mixer, use it with a dough hook for about 10 minutes on a low setting.

6. Put the dough in a bowl that has been lightly oiled, and cover it with a cloth that is damp. Now place the bowl in a warm area. Allow the dough to rise in this geothermally conditioned space for 1 to
1.5 hours or until the dough doubles itself in size.

7. Heat your oven to 220°C (428°F) and put a baking stone or heavy baking sheet in to heat with it.

8. After the dough has risen, gently punch it down and shape it into a loaf. Then, place the loaf on a piece of parchment paper.

9. Allow the loaf to rest and rise for another 30 minutes. Just before putting it in the oven, make a few slashes across the top with a sharp knife.

10. Gently push the loaf, still on the parchment paper, onto the hot baking stone or sheet. Bake for 30-35 minutes until the loaf is a deep golden brown and sounds hollow when you tap the bottom.
Let the bread cool on a wire rack. Then, it can be sliced. Enjoy it in good health! Tyrolean Farmers Bread!

Tyrolean Farmers Bread Recipe Equipment Needed

1. Small bowl
2. Measuring cups and spoons
3. Large mixing bowl
4. Wooden spoon or stand mixer with dough hook
5. Clean, flour-dusted surface or pastry board
6. Damp cloth
7. Oven
8. Baking stone or heavy baking sheet
9. Parchment paper
10. Sharp knife
11. Wire rack

FAQ

• What is the purpose of adding caraway seeds?Distinctive earthy flavor and aroma of caraway seeds typical of traditional Tyrolean bread makes it authentic.
• Can I use instant dry yeast instead of fresh yeast or active dry yeast?You can use instant dry yeast, however use about 7g of instant dry yeast to substitute for the 30g fresh yeast or 10g active dry yeast.
• Why is vinegar included in the recipe?Adding acidity to bread dough strengthens it, and that’s what cider vinegar does. The dough rises and holds its shape better, and the flavor improves.
• How do I know the dough is kneaded enough?The dough ought to be smooth and elastic. You perform the “windowpane test” with a small piece of dough between the fingers; it ought to stretch thin without breaking.
• Can I use whole wheat flour instead of bread flour?Whole wheat flour is an option, but it may lead to a loaf that’s significantly denser. If you choose to use it, compensate with extra water if the dough seems overly dry.
• How should I store the bread after baking?Keep the bread in a paper sack at room temperature to keep its crust intact. For more prolonged storage, put the bread in a frozen state in a bag devoid of air.

Tyrolean Farmers Bread Recipe Substitutions and Variations

You can substitute whole wheat flour for the rye flour here and yield a product with a different flavor and texture.
You can use all-purpose flour, but the texture might be slightly less chewy.
You may use 10 grams of active dry yeast or 7 grams of instant yeast as substitutes for fresh yeast if you can’t get hold of it.
Fennel seeds can be used in place of caraway seeds to give an aromatic profile that differs from that of caraway.
You can use lemon juice or white vinegar instead of cider vinegar.

Pro Tips

1. Autolyse for Better Texture: Before adding yeast, mix the flours and water and let them sit for 20-30 minutes. This allows the flour to hydrate and develop gluten, improving the texture of the bread.