Mixed rye bread
Delicacies from the Tyrolean mountains
Enjoy a ‘delicacy from the mountains’ every day and conjure up some holiday memories on your table. We have selected seven different favourite dishes for you and hope you enjoy cooking and, above all, savouring them. Good luck!
Ingredients:
check500 g wheat flout 700
check1300 g rye flour
check600 g sourdough
check2 pkg dry yeast
check2 tbsp salt
check2 tbsp bread spice
check1-1,5 l lukewarm water
Preparation
Soutdough
Mix 100g water & 100g rye flour together. Cover with a kitchen towel and leave to stand at room temperature for 24 hours. Now add another 100g water & 100g rye flour to the previous day‘s dough. Leave to stand for 24 hours and repeat for a further 2 days until the dough starts to bubble.
Mixed rye bread
Mix all the ingredients together in a mixer. Leave the dough to rise for 1 hour in a warm place. Now portion the dough and shape it. Preheat the oven to 230°C. Cover the loaves and leave to rise for a further half hour. Then bake in the oven with steam for 10 minutes at 230°C, then turn the temperature down to 180°C and finish baking for 30-45 minutes.
