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 toppings.
Starter:
250 grams of wholemeal rye flour
250 grams of water, lukewarm
5 grams of yeast, fresh
Main dough:
450 grams of rye wholemeal flour
300 grams wholemeal spelt flour20 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
1. Mix the rye flour with the yeast and the lukewarm water in a bowl using a wooden spoon.
2. Cover the pre-dough with a kitchen towel and let it rest in a warm place for at least 1 hour.
3. Then add the rye and wholemeal spelt flour.
4. Make a well in the middle of the flour, add the yeast and stir in some of the lukewarm water.
5. Gradually add the salt, spices and the remaining lukewarm water while stirring.
6. Knead the dough well and shape into one or two loaves.
7. Let the dough rest in floured proving baskets for at least another hour until tender cracks form on the surface of the dough.
8. Bake in a preheated oven at 250°C for 45-50 minutes until crispy.
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