Here comes an easy recipe for a dark yeast bread with rye, wheat and spelt flour, linseed and sunflower seeds.
This recipe is part of a special series about Viennese Wine Tavern Recipes (The "Heuriger"). Here are more Viennese Heuriger recipes to check out.
When you go to an Austrian Heuriger a few slices of farmer's bread are always a good choice. Whether you eat it together with the "Brettljausn" or with a variety of delicate spreads: The good thing at the Heuriger: you don't have to choose! You order a bit of everything so you can try it all!
If you cannot make it to the Heuriger, I've got a few recipes for you instead. Here comes a recipe for a nice farmer's bread I've tried recently.
Me myself, I always order a slice of bread with Grammelschmalz or Bratlfettn, lots of onions and Grammeln on top! If you wanna do this yourself, here are the recipes:
Grammelschalz ("greaves lard spread")
Bratlfettn ("pork roast gravy")
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Tyrolean Farmer's Bread
Zutaten
- 300 g rye flour (whole wheat) {2 ½ US cups}
- 200 g wheat flour {1 ⅔ US cups}
- 50 g spelt flour (whole wheat) {~½ US cups}
- 1-2 tsp. salt
- 1 tsp. caraway whole seed or grated (bread spice mix alternatively)
- 1 tsp. coriander grated (bread spice mix alternatively)
- 5 tbsp. linseed
- 5 tbsp. sunflower seeds
- 200 g water lukewarm
- 20 g fresh yeast (dry yeast 7g / ~ 1 tbsp.)
Instruction
- Mix the flour together in a large bowl with the spices.
- In a cup, mix fresh yeast with about 100ml of the lukewarm water. If dry yeast is used, mix directly with the flour (without dissolving in water first).
- Gradually, add the rest of the lukewarm water and knead well (with hands or dough hook from the mixer).
- Let rise at a warm place for about 30-40 minutes. Cover the bowl with a kitchen towel. You can also heat the oven to 40-50 ° C for a short time and let the dough rest there. While the bowl is in the oven, it must be turned off, otherwise the air is too hot and dry, also be careful with plastic bowls! In the winter, I put the bowl close to the heater.
- The dough should have almost doubled after 30-40 minutes. If the dough is still as large as in the beginning, the place may not be warm enough and you have to let the dough stand for a bit longer.
- When the dough has risen approximately to double, you can add salt, sunflower seeds and linseed and leave again for 30 minutes at a warm place. Now the oven can be preheated, to 200 ° C circulating air {390 °F}.
- Sprinkle your hands with flour. Knead the dough into form. Probably some more flour should be sprinkled on the dough.
- Put an (oven safe) bowl filled with water in the oven, to create steam. This helps the crust to become more crispy and the bread less dry. Possibly you have to pour more water during the baking.Use the steam function of your oven, alternatively.
- The bread has to bake in the oven for about 45 minutes. Put on the middle shelf on a griddle with parchment paper. The time may vary, so you may check after 30-35 minutes.
- In order to check whether the bread is ready, you can take it from the oven and give it a "knock" on the bottom. If it sounds hollow, it's done. Alternatively, one may sting with a skewer or a knitting needle in the bread (like you do with cakes). If dough sticks to the skewer, it is not finished yet.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
Juni 17, 2016 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
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