The perfect mixture for making traditional Pusterer* breads. Rye flour and a touch of fennel and caraway give the bread its typical aromatic note. The Pusterer bread is perfect for the Marende (snack) in combination with cured ham and cheese. Simply add water to the mixture then be ready for the wonderful aroma coming from the oven. *Pusterer = typical in the Puster Valley in South Tyrol.
Pusterer bread is a real classic in South Tyrolean bakeries. In addition to the rather flat shape, fennel and caraway, which give the bread a slightly spicy note, are typical. The fact that the dough remains a little sticky is typical of the rye flour - simply flour it well before shaping.
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