Baurenbrot (or “Burebrot”) is a very popular German bread, and in English the name translates to “Farmer’s bread.”
This bread is the pride of every German, and it’s often used on a day to day basis.
The original recipe and the bread were created in 1955 in Ecole Professionnelle de Richemont in association with the Swiss Association of Bakers.
The main secret (and the main ingredient that makes this bread so tasty!) is the surplus milk. The bread uses both wheat and rye flours in equal portions, along with sourdough and water in addition to the milk.
This bread has a delightful brown crust with tight-but-tender crumbs.
And now you don’t even need to go to Germany to try this superb bread—you can enjoy it in Edelweiss Cafe and Bakery in Fort Lauderdale!
Rye Sourdough bread with a softer crust and denser inside containing 50/50 rye and wheat flour.
