Lesachtal bread
Preparation
Bring the rye meal, sunflower seeds, pumpkin seeds and linseed to the boil with ¼ litre of water. Prepare a "Dampfl" (pre-ferment) from the yeast with 1/8 litre water, 1 tsp sugar and 2 tbsp flour. Mix well and leave to rest for about 10 minutes. The "Dampfl" is ready when foam has formed. Knead all ingredients with 5/8 litre water for 10 minutes and let rest for half an hour. Shape the bread loaves and leave to rest for another half hour. Bake at 180 degrees for about 45 minutes.
Bon Appetit!
Culinary delights from the Nassfeld-Pressegger See region
Have fun giving this recipe a try!
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