John Myers
South Tyrolean Snack Bread
The perfect south tyrolean snack bread recipe with a picture and simple step-by-step instructions.
- 400 g Rye flour type 1150
- 100 g Semola di Grano Duro (durum wheat flour)
- 15 g Whole grain sourdough
- 6 g Instant dry yeast
- 5 g Salt
- 1 tsp Ground caraway
- 300 ml Lukewarm water
- Flour for the baking paper
- Put the ingredients in a food processor and beat with the dough hook at low speed for 8 minutes. Covered and let rise for 8 hours in a place that is not drafty.
- Preheat the oven to 250 degrees top / bottom heat. Line a baking sheet with baking paper. Sprinkle with flour. Place the dough on top and form a loaf of bread. Rub with the flour. Put in the oven for 40 minutes. After 8 minutes to 200 degrees Reduce the temperature, use a wooden skewer to cook the bread, remove the bread and let it cool down.
Facebook Comments