South Tyrolean Rye Bread

For the South Tyrolean rye bread, first mix flour, water, sugar and yeast to a dampfl, sprinkle a little flour over it and let it rise in a warm place, covered, for about half an hour.

Now add the wholemeal spelt and rye flour with the curd cheese and spices to the dampfl and knead. Add the buttermilk in portions until the dough has a good consistency and no longer sticks to the sides of the bowl.

With the food processor this takes about 7 minutes, with the hands correspondingly longer. The bread dough must now rest covered in a warm place. This takes between 30 and 60 minutes.

The dough must have significantly increased its volume. Then the bread dough is briefly kneaded again and formed into a loaf. This must now be covered and left to rise for another 30 minutes at room temperature.

Then sprinkle the loaf well with water and place a fireproof container with water in the oven. Let it color quickly in the preheated oven at 250 degrees top and bottom heat.

After about 20 minutes, reduce the heat to 200 degrees and finish baking the bread. In the meantime, you can sprinkle the bread again with water.

The total baking time is about 60 minutes. The South Tyrolean rye bread is ready when it sounds hollow inside when tapped on the underside.

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