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Recipe of: © Monsieur Cuisine

Farmer’s loaf baked in a clay pot

MC connect
1 loaf
Ready in: 2:38 h
Preparation time: 15 min.
Created on: 12.05.2020
Last changes: 21.09.2020


  • 250 ml chilled buttermilk (0.9% fat)
  • 10 g fresh yeast
  • 250 g plain flour (type 405)
  • 250 g spelt flour (type 630)
  • 80 g rye flour (type 1150)
  • 1 tbsp sugar beet molasses
  • 2 tbsp rapeseed oil
  • 15 g salt


  • plain flour (type 405) for the work surface and for dusting
  • fat for greasing the clay pot
  • clay pot


Per loaf:

  • calorific value
    9546 kj / 2280 kcal
  • protein: 72 g
  • carbohydrates: 417 g
  • fat: 32 g
Preparation time
15 min.
Ready in
2:38 h
  1. Pour the chilled buttermilk into the blender jug with 150 ml cold water. Crumble the yeast in and, with the measuring beaker in place, heat for 3 minutes/speed setting 1/37 °C. Allow the mixture to rest for 3 minutes.
  2. Add the remaining ingredients and, with the measuring beaker in place, knead into a smooth dough with the knead button/1 minute 30 seconds.
  3. Decant the dough into a bowl, cover with a damp tea towel and allow to rise in a warm place for 1 hour.
  4. Turn the dough out onto a floured work surface and fold several times from the outside into the middle until the dough feels elastic. Form the dough into a loaf and put in a greased and floured clay pot. If desired, score with a sharp knife and dust with a little flour. Allow to rise again for 20 minutes whilst covered in the clay pot.
  5. Put the closed clay pot in the cold fan oven and then bake for 1 hour at 240 °C.


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