Summary

Ingredients

• 350 g rye flour and some rye flour for rollin
• 150 g wheat flour
• 300 g sourdouh, (rye sourdouh)
• 50 ml water, lukewarm or beer
• 200 ml buttermilk, lukewarm
• 1 cube yeast
• 1 teaspoon sugar
• 2 teaspoons salt
• 2 teaspoons Schabzigerklee, (South Tyrolean bread clover)
• 2 teaspoons fennel seeds, whole
• 1 teaspoon caraway seeds, whole
• 1 teaspoon coriander, ground
• 0.5 teaspoon ½ anise, whole

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Instructions

1. Mix the yeast with the lukewarm buttermilk and knead with all the other ingredients to form a slightly softer dough. Add the water or beer you need as you feel. Spray the dough ball with lukewarm water and cover it at 30 ° C for 15 minutes.
2. Press the risen dough flat with floured hands. Flour the whole dough a little and form 6 dough balls with the floured hands. Roll the dough balls in rye flour and place them on a baking sheet lined with baking paper with enough space between them. To get pairs, you have to put 2 balls of dough next to each other and press them flat so that they touch each other. Now the formed pair of loaves are sprayed with lukewarm water and covered again at 30 ° C until they have doubled their volume.
3. Preheat the oven to 220 ° C. In the oven a vessel for. B. Place a saucepan with water to create enough steam. Spray the pair of loaves with water again, reduce the temperature to 170 ° C, put the loaves in the oven immediately and bake for 35 minutes.