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https://www.raiplay.it/programmi/esem... - Today with Fulvio Marino we make a rustic bread that immediately takes us back to the atmosphere of a mountain hut, to the snow of the Dolomites and to the Christmas markets of South Tyrol. This is the classic wholemeal rye bread, typical of the Tyrolean tradition. Its strong point is its versatility, as well as its ease of execution. To obtain the optimal result, rye sourdough must be used. How do you get it? Just refresh the classic white sourdough with rye flour a couple of times and then use it in the recipe. The sourdough will greatly increase the conservation of this bread, up to 10 days. A rustic bread that can be eaten with cold cuts for a mountain-style appetizer or even for breakfast with butter and jam. Here's how to prepare the dough. Ingredients 500 g wholemeal rye flour 150 g refreshed sourdough starter 450 ml water 12 g salt Leavening: Dough left to rise for 40 minutes at room temperature Loaves left to rise in baskets for 1 hour at room temperature. Cooking: 210° for 40 minutes 190°C for 20 minutes