Discover how to make a delicious lumberjack bread at home with practical tips and a detailed recipe! Let yourself be guided to create a savory and authentic bread that will delight your taste buds and impress your guests. Aprons on, ready, cook!
The necessary ingredients to make homemade lumberjack bread
Preparation of Lumberjack Bread: The essential ingredients to make it at home
The Lumberjack Bread is an authentic recipe that captivates with its rustic appearance and warm flavor. To succeed at home, it is essential to have the key ingredients that give it its unique character.
Rye flour and whole wheat flour
The base of Lumberjack Bread lies in using a mixture of rye flour and whole wheat flour. These two types of flour bring the richness of flavor characteristic of this traditional bread.
Natural sourdough or baker’s yeast
For the fermentation of the dough, two options are available to you: natural sourdough or baker’s yeast. The choice between these two ingredients will partly determine the final taste of your Lumberjack Bread, so you can select the one that best suits your preferences.
Sunflower seeds, pumpkin seeds, and flaxseeds
Sunflower seeds, pumpkin seeds, and flaxseeds add a crunchy texture and a nutty aroma to the crumb of the Lumberjack Bread. They also bring a touch of indulgence and generosity to the recipe.
Sea salt and water
Sea salt is an essential ingredient to enhance the flavors of the Lumberjack Bread. Combined with quality water, it plays a role in forming the dough and contributes to the taste balance of this traditional bread.
A traditional oven and a cast-iron pot
To bake your Lumberjack Bread as it should be, a preheated traditional oven and a cast-iron pot will be your best allies. The even heat of the pot will allow your bread to rise harmoniously and develop its aromas optimally.
By gathering all these essential ingredients and carefully following the steps of the recipe, you will obtain a homemade Lumberjack Bread, delicious and generous, ready to be shared during convivial moments.
