Hungarian Farmer’s Bread – Parasztkenyér

Ingredients (Makes 1 large loaf)

• 4 cups (500 g) all-purpose or bread flour
• 1½ cups (360 ml) warm water
• 2 tsp salt
• 1 tsp sugar
• 2¼ tsp (1 packet) active dry yeast
• Optional: 1–2 tsp caraway seeds for traditional flavor

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Instructions

1. Activate yeast:
   In a small bowl, dissolve sugar in warm water. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
2. Make dough:
   In a large bowl, combine flour, salt, and optional caraway seeds. Add yeast mixture and mix until a soft dough forms.
3. Knead:
   Turn dough onto a floured surface and knead 8–10 minutes until smooth and elastic.
4. First rise:
   Place dough in a lightly greased bowl, cover, and let rise 1–1½ hours, until doubled.
5. Shape loaf:
   Punch down dough and shape into a round or oval loaf. Place on a greased or parchment-lined baking sheet.
6. Second rise:
   Cover and let rise 30–40 minutes until puffy.
7. Preheat oven: 450°F (230°C). Place a shallow pan of water in the oven to create steam for a crusty exterior.
8. Bake:
   Make a few slashes on top of the loaf with a sharp knife. Bake 30–35 minutes, until golden brown and sounds hollow when tapped.
9. Cool:
   Let cool on a wire rack before slicing.