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  • Bauernbreatl © Bruneck

    “Bauernbreatl” bread

    Recipe of the region Bruneck


    Starter dough

    200 ml water (30°)
    200 g rye flour
    20 g yeast


    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.

    Recipe of the region Bruneck »

    Bauernbreatl © Hannes Niederkofler

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