Tyrolean dark bread
Source: https://www.meranermuehle.it/rcp_recipe/tyrolean-dark-bread
Total time
20 Minutes
Baking/cooking time
45 Minutes
Rest time
1 Hours
35 Minutes
Difficulty
easy
Preparation
- Place the mixture and the warm water in a bowl and knead with a food processor for approx. 8 min. until the dough comes away from the side of the bowl. Cover with a cloth and leave to rest at room temperature for approx. 40 min. until doubled in volume.
- Divide the dough into 4 parts, shape into loaves and place on a baking tray lined with baking paper. Cover with a cloth and leave to rest at room temperature for approx. 55 min. until the volume has doubled. Cut the top of the dough pieces and moisten with a little water.
- Bake in a preheated oven at 220°C top/bottom heat (200°C convection oven). After 10 min. lower the temperature to 180 °C top/bottom heat (160°C convection oven) and bake the loaves for another 25-30 min. or until the surface is golden brown.
PREPARATION WITH THE BREAD MACHINE: Fill the baking tray with 290 g of lukewarm water and then 500 g of the mix. Select the degree of browning and start a suitable baking programme by consulting the bread machine instructions.
Mix Tyrolean dark bread
Basta aggiungere acqua alla raffinata miscela e presto sentirete un profumo meraviglioso uscire dal forno. Il sostanzioso pane integrale tirolese è perfetto per una merenda sostanziosa o al mattino, per chiunque ami il suo gusto forte. La proporzione di farina di segale e di pasta acida di segale integrale conferisce al pane il suo tipico sapore. Facile da usare, vi darà risultati sorprendenti!
500 g
€2.90
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