A phenomenal bread: ready in only 3 hours, without breadmaker or other complicated steps. Rich in flavor thanks to rye flour and fennel seeds. Have you ever been to South Tyrol?
MAKES 6 LOAVES
READY IN 3 h 10’
INGREDIENTS
½ oz fresh yeast dissolved in 2 tablespoons lukewarm water
4 oz lukewarm water
4 oz rye flour
½ oz fresh yeast dissolved in 1 lb lukewarm water
14 oz flour (8 oz rye flour, 6 oz all-purpose flour)
2 teaspoons salt
2 teaspoons fennel seeds, minced
All-purpose flour to taste
STEP 1: MAKE THE SOURDOUGH STARTER
In a bowl (or using a mixer) mix well the rye flour, lukewarm water and yeast to form dough until smooth. Cover with clingfilm and leave to rise for 1,5 hours.
STEP 2: ADD THE REMAINING INGREDIENTS
Mix the sourdough starter with the remaining ingredients ( water + yeast, flour, salt and fennel seeds). You’ll get a sticky dough.
STEP 3: SHAPE THE LOAVES
Cover a baking sheet with baking paper. Place heaping tablespoons mixture on baking paper and shape thrm (i make round loaves) You’ll probably get 6 loaves. Sprinkle each loaf with a teaspoon all-purpose flour, then leave to rise for 1 hour.
STEP 4: BAKE THE LOAVES
Bake the loaves in preheated oven at 200°C for 30 minutes.
#getBready & enjoy your meal
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