Landbrot — Light German Peasant Bread by cowgirl

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Landbrot - Light German Peasant Bread
Submitted by cowgirl on April 18, 2003 at 12:58 am

DESCRIPTION
landbrot - light german peasant bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1-1/2 tbsp. lard
2 tbsp. vinegar
10 oz. bread flour
7 oz. medium rye flour
2 pckg. yeast
1 tsp. sugar
2 tsp. salt

Mix all the dry ingredients (excluding yeast and sugar) in a bowl, make a well in the centre and add yeast dissolved in warm water with sugar. stir together a little flour and the yeast mix, let sit 15 minutes.
Then make a smooth dough. Let rise 20 minutes. knead well on floured surface, form into an oblong, cover and let rise 15 minutes. slash top like you would for a baguette, bake in preheated 440° oven for about an hour, pouring in one cup of hot water along with the bread. let the bread sit in the turned off oven for 15 minutes more. after that, turn onto rack and spritz with cold water. wait at least 30 min. before eating it, if you can:-)
for a more rustic look sprinkle the bread lightly with flour before baking.

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