Landbrot Nach Alter Art – Landbrot Nach Alter Art

Combine flour and salt in a large baking bowl. Add the butter and grate into the flour with your fingertips until the mixture looks fine and crumbly. Make a bulge in the center.

Crumble the yeast into a small container, add the honey and pour in a quarter of the water. Mix until the mixture is creamy and smooth, then pour into the bulge, add the rest of the water. gradually work the flour into the liquid until you have a fairly firm dough. If it is too soft, the bread will not hold its shape. If the dough still seems sticky or too soft, gradually add more flour by the tablespoonful.

Transfer the dough to a floured surface and knead for another 10 minutes until very elastic and smooth.

Place the dough in a lightly oiled baking bowl, cover with plastic wrap, and let rise at room temperature (not warm) for about 1 1/2-2 hours until doubled in volume (took me a tiny bit less time due to the warm heat).

Turn the dough repeatedly onto the floured surface and press together. Cut off 1/3 of the dough, lightly knead the larger part and the smaller part and form into balls. Place on the well-floured surface with enough space between them and cover with plastic wrap or a slightly wet dishcloth and let rise repeatedly for about 45-60 minutes, until the volume has doubled repeatedly.

In the meantime, bake the

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