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Alm Flat Cakes
The perfect alm flat cakes recipe with a picture and simple step-by-step instructions.
Pre-dough:
- 125 g Wholemeal rye flour
- 135 ml Water warm
- 5 g Salt
- 25 g Natural sourdough liquid in a bag
Main dough:
Pre-dough from above
- 125 g Spelled flour type 630
- 375 g Rye flour
- 400 ml Water warm
- 10 g Salt
- 8 g Fresh yeast
- 25 g Baking malt
- 3 g Fenugreek powder
- 3 g Spelled flour type 630
- Parchment paper
Pre-dough:
- Mix whole rye flour, water, salt and sourdough well and let ripen overnight at room temperature!
Main dough:
- Mix rye flour, spelled flour, salt, malt and fenugreek. Crumble the yeast in the warm water and dissolve it. Then knead everything well with the prepared pre-dough. Preferably with the food processor / mixer. Very sticky. Let rise in a warm place (possibly also in the oven) for about 30 minutes!
- Now divide the dough into 10 portions with floury hands. Shape into balls, place on a baking sheet with baking paper and flatten a little. Dust again well with flour. Then let rise again for at least 1 hour, not covered. Until the surface breaks and cracks!
Preheat the oven to 250 degrees!
- Now put the rolls in the oven and bake for about 15-25 minutes. In between, switch the temperature down to 230 ° degrees in stages!
- The flatbreads taste soooo awesome, butter and possibly salt are enough!
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