Lesachtal bread

Slow Food Presidio

Ingredients

50 decagrammes rye flour
10 decagrammes whole rye flour
40 decagrammes wheat bread flour
5 g bread spice (caraway, fennel to taste)
2 decagrammes salt
10 decagrammes coarse rye meal
4 decagrammes sunflower seeds
4 decagrammes pumpkin seeds
10 decagrammes linseed
1 cube fresh yeast

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.