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Hungarian Farmer’s Kenyer (Bread) Recipe

A flavorful, dense textured, Eastern European rustic loaf. Serve with butter and Kosher salt

Prep: 4 hours (includes rising time) | Cook: 55 minutes | Yield: 1 large round loaf

Kenyer, bread recipes


Starter dough

  • 1 cup warm water
  • 2 tablespoons wheat flour
  • 1 tablespoon dry yeast


  • 2 cups warm water
  • 3 cups wheat flour
  • 2 tablespoons melted butter
  • 2 teaspoons salt
  • 1 tablespoon caster sugar (superfine sugar)
  • 1 tablespoon caraway seeds


  • 2 cups of wheat flour, may not use all flour
  • 2 tablespoons of olive oil


  • 1 egg white
  • pinch of salt
  • 1 tablespoon caraway seeds


Starter dough:

  1. In large bowl of stand mixer, add starter ingredients of 1 cup of warm water, 2 tablespoons of wheat flour, and yeast.  Mix together lightly with fork.  Cover bowl with a dish towel and place in a warm, draft-free area.  Let rest until foamy, about 30 to 45 minutes.


  1. Attach dough hook to stand mixer and place large bowl with starter dough on mixer.  Mix into starter dough 2 cups of water, 3 cups of wheat flour, melted butter, salt, caster sugar, and caraway seeds.
  2. Beat until dough is smooth and comes away from the bowl.

Kneading Dough:

  1. On a clean surface, sprinkle 2 cups of wheat flour.  Place bread dough on surface and start kneading flour into dough.  Keep kneading and adding flour until dough is smooth for about 10 minutes.   You may not need all the flour.  Dough should not be sticky, but should be smooth and pliable.   Place dough in greased bowl, cover with dish towel and place bowl in a warm draft-free area and allow dough to rise for 1 to 2 hours until double in size.
  2. Knead dough again vigorously for 5 minutes.  Grease a baking sheet.  Shape bread dough into round loaf.  Rub olive oil over top of dough.  Cover round loaf with dish towel and place in a warm, draft-free area.  Allow dough to rise for another 40 minutes.
  3. While dough is rising preheat oven to 400 degrees F.


  1. Mix together egg white and pinch of salt.  Score the top of the loaf with a thin, very sharp knife.  Sprinkle caraway seeds on top.
  2. Place in preheated 400 degree F oven for 15 minutes, then reduce oven temperature to 350 degrees F.  Bake until golden brown, about 30 to 40 minutes.
  3. Serve bread with butter and coarse salt, such as Kosher or sea salt.

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