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Alm Flat Cakes

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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:

  1. Mix whole rye flour, water, salt and sourdough well and let ripen overnight at room temperature!

Main dough:

  1. 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!
  2. 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!

  1. 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!
  2. The flatbreads taste soooo awesome, butter and possibly salt are enough!
Dinner
European
alm flat cakes

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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