Vinschgerlen

Venosta Valley

Ingredients

400 ml water
200 g sourdough
15 g yeast
150 g flour
200 g wholemeal rye flour
350 g rye flour
2 tablespoons of bread clover (gypsy herb)
15 g salt
1 tablespoon chopped coriander
1 tablespoon fennel seeds
1 tablespoon cumin seeds

Preparation

.
• Warm the water and mix it with the sourdough and yeast

.

• In a bowl, mix the flour, wholemeal rye flour, rye flour, mixed sourdough starter, bread clover, salt, coriander, fennel seeds and caraway seeds in a food processor until a smooth dough is formed, cover with cling film or a cloth and leave to rise for about 20 minutes at a maximum temperature of 35 degrees

.

• Work the dough again, shape it into flat loaves, sprinkle with a little flour, leave to rise for about 20 minutes and then bake in a preheated oven.

;

Tip:
You can make the sourdough yourself: mix 1 natural yoghurt (125 ml) with 5 g yeast and 2 tablespoons of rye flour, cover and keep warm at 35 degrees for 10 hours, stirring repeatedly (3-4 times) and adding 1 tablespoon of lukewarm water each time. Instead of wholemeal rye flour, spelt or kamut flour can also be used.

Cooking time: 30 minutes
Baking temperature: 180°C