Winter South Tyrolean delicacies from Laces-Val Martello - Schüttelbrot – Pane di segale croccante -
Sourdough starter: Dissolve the yeast in lukewarm water, add to the flour, mix well to produce a soft dough, cover and leave to leaven in a warm ...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.vinschgau.net.
Cooking tools:
- Kitchen scale
- Mixing bowl
- Measuring cup
- Kitchen towel
- Cutting board
- Oven
Ingredients
- 250 g rye flour
- 250 ml lukewarm water (30° C)
- 20 g fresh yeast
- 500 g rye flour
- 250 g wheat flour
- 20 g fresh yeast dissolved in 850 ml lukewarm water (30 °C)
- 20 g salt, 5 g fennel
- 5 g cumin seeds
- 5 g fenugreek
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Winter South Tyrolean delicacies from Laces-Val Martello - Schüttelbrot – Pane di segale croccante -
vinschgau.net
Winter South Tyrolean delicacies from Laces-Val Martello - Vinschger Paarl
vinschgau.net
Winter South Tyrolean delicacies from Laces-Val Martello - Christmas Zelten Cake - Christmas Zelten
vinschgau.net
Winter South Tyrolean delicacies from Laces-Val Martello - Christmas Zelten Cake - Christmas Zelten
vinschgau.net
Winter South Tyrolean delicacies from Laces-Val Martello - Poppy seed doughnuts (Krapfen) - Poppy se
vinschgau.net
Winter South Tyrolean delicacies from Laces-Val Martello - Smoked ham dumplings with spelt flour - S
vinschgau.net
Recipe: Baking Tyrolean farmhouse bread
tyrol.com
Summer recipes from the Laces-Val Martello: enjoyment for hot days! - Schlutzkrapfen ravioli - Schlu
vinschgau.net