“Bauernbreatl” bread
Recipe of the region Bruneck
Ingredients
Starter dough
200 ml water (30°)
200 g rye flour
20 g yeast
Dough
300 g wheat flour
20 g yeast
5 g fennel
5 g coriander
500 g rye flour
900 ml water (40°)
20 g salt
5 g caraway
10 g bread herbs
Preperation “Bauernbreatl” bread
Starter dough: Dissolve the yeast in water and mix it together with the rye flour to form a dough; leave to rest for 1 hour.
Preparation: Knead together the starter dough and all the other ingredients to form a dough, sprinkle with rye flour and leave to rest for 20 minutes. Break off balls of dough and leave to rest for 30 minutes. Place the balls on a baking tray lined with baking paper and bake at 230 °C for approx. 45 minutes.
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