Landbrot, often translated as "country bread," is a traditional German bread known for its hearty texture, dense crumb, and golden crust. It's typically made with buckwheat and rye flour and can be enjoyed as toast, in sandwiches, or as a flavorful addition to various dishes. The name "Landbrot" itself, meaning "country bread," reflects its rustic and traditional nature
Recipe
Ingredients
Bread flour 5kg
Landbrot Bread Mix 5kg
Yeast 200g
Water 6kg
Total Batter Weight: 16.2kg
Method
Place all ingredients into the mixing bowl.
Mixing time depends on type of mixer used.
Dough temperature 28ºC - 30ºC.
Floor time 10 minutes.
Scale as required.
First proof 10 minutes.
Mould as required.
Final proof ±40 minutes.
Bake at ±230ºC with steam at start of baking.
Intended Use/Abuse:
LANDBROT MIX is a 50:50 mix for a lighter, German-style rye bread, which gives an excellent loaf with a long shelf life.
Not suitable for consumers suffering with coeliac disease and other Gluten related allergies.
Damaged packaging can result in product contamination. Prevent exposure to air, or strong vapour to maintain organoleptic and sensory properties of the product.
