Was wäre die Tiroler Marend (auch Brotzeit oder Jause am späten Nachmittag) oder ein Bergfrühstück ohne ein frisches Bauernbrot? Hier gibt es das Rezept.
Mix all the dry ingredients well in a large bowl. Then slowly add the water and mix everything with a food processor or by hand until the dough has a firm consistency.
Knead the dough vigorously first in the bowl and then on the work surface (can also be done with a food processor).
Shape the dough into 2 balls and leave them to rest in a bowl, covered, at room temperature for approx. 1 hour. The loaves should be about twice the size.
Preheat the oven to 200 °C top and bottom heat. Knead the dough again and shape into 2 loaves.
Place the loaves on a baking tray lined with baking paper and leave to rest for another 20 minutes. Cut into the loaves to create a nice crust.
Bake the loaves for approx. 1 hour. When the bread sounds hollow when tapped on the back, it is ready.
