Buurebrot — Print Recipe — The Culinary Codex

A dense, crusty rye and wheat sourdough bread baked in a wood-fired oven, the traditional daily bread of Liechtensteiner farming families.

Ingredients

1 Combine rye flour, bread flour, salt, and yeast in a large bowl. Add sourdough starter, warm water, caraway seeds, and honey.
2 Mix until a shaggy dough forms, then knead for eight minutes. The dough will be sticky due to the rye flour, which is normal.
3 Cover and let rise in a warm place for ninety minutes until roughly doubled in size. The dough will feel slightly dense.
4 Shape into a round loaf, place seam-side up in a floured banneton or towel-lined bowl. Cover and proof for forty-five minutes.
5 Preheat oven to 230 degrees with a baking stone or heavy sheet inside. Invert loaf onto hot surface and score the top with a razor.
6 Bake for ten minutes at 230 degrees, then reduce to 200 degrees and bake thirty more minutes until dark brown and hollow-sounding when tapped.

Did You Know?

In old Liechtenstein, bread was baked communally in village ovens, and the baking schedule was a central part of community life.