Polish Farmer’s Bread


An express version of the classic farmer’s bread, packed with a generous portion of flax and sunflower seeds. Simply combine all ingredients, set aside to rest, knead, proof and bake.

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Stored in an air-tight container, bread box or a plastic bag farmer’s bread stays fresh for up to a week.

Polish Farmer's Bread

  • Servings: 1 loaf
  • Difficulty: easy
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  • 550 g / 19.4 oz of water, lukewarm
  • 120 g / 4.2 oz of rye sourdough
  • 20 g / 0.7 oz of fresh baker’s yeast or 10 g / 0.4 oz of dry instant yeast
  • 20 g / 0.7 oz of fine sea salt
  • 16 g / 0.6 oz of honey
  • 500 g / 17.6 oz of all-purpose wheat flour
  • 200 g / 7.1 oz of rye flour
  • 200 g / 7.1 oz of whole wheat flour
  • 60 g / 2.1 oz of flax seeds
  • 60 g / 2.1 oz of sunflower seeds
  • oil for greasing
  • a handful of old-fashioned or quick oats


  1. Place all ingredients in a large mixing bowl, beginning with water and sourdough, followed by the remaining ingredients. Whisk with a mixer, fitted with dough hooks, at medium speed, for about 5 minutes. Cover with plastic wrap and set aside to rest at room temperature (at least 72°F) for 2 hours or longer.

  2. Grease a loaf pan and sprinkle with oats.

  3. Transfer the dough onto a well-floured workspace (the dough will be sticky) and knead well through. If necessary sprinkle with more flour and form a log to fit the baking pan. Place the dough into the prepared pan, sprinkle the top with flour and gently rub the surface with your hand. Cover with plastic wrap or a clean dish towel and set aside to proof for 1 hour.

  4. Preheat the oven to 200°C / 400°F. Scatter about 2 handfuls of ice cubes at the bottom of the hot oven. Immediately put the loaf in the oven and bake 50 minutes on the middle rack.

  5. Take the bread out of the oven and let cool down in the baking pan for about 10 minutes. Take the bread out of the pan and let cool down completely on a wire rack.


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