History-at-home | Venosta Valley Bread
We always like to take Venosta Valley bread with us on mountain hikes. An ideal, filling travel companion that goes just as well with sausage, cheese and vegan or vegetarian spreads as with sweet...
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Ingredients
- 250 grams of wholemeal rye flour
- 250 grams of water, lukewarm
- 5 grams of yeast, fresh
- 450 grams of rye wholemeal flour
- 300 grams wholemeal spelt flour 20 grams of yeast, fresh
- 600–650 grams of water, lukewarm
- 1 tablespoon of salt
- 1 teaspoon of fennel
- 1 teaspoon caraway seeds
- 1 teaspoon shamrock clover
- Additional wholemeal rye flour for kneading
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