Ingredients for the starter dough
- 200 ml water (30°)
- 200 g rye flour
- 20 g yeast
Ingredients for the 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 seeds
- 10 g gypsy herb
Preparation of the Bauernbreatl
Pre-dough: Dissolve the yeast in the water and mix with the rye flour to form a dough; leave to rest for 1 hour.
To finish: Knead the starter dough and all the other ingredients into a dough, dust with rye flour and leave to rest for 20 minutes. Break off the dough balls, leave to rise for 30 minutes, place on a baking tray lined with baking paper and bake at 230 °C for approx. 45 minutes.
