Rye Chocolate Plait
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/rye-chocolate-plait
Total time
3 Hours
30 Minutes
Baking/cooking time
35 Minutes
Rest time
2 Hours
30 Minutes
Difficulty
easy
Preparation
- To prepare the rye chocolate plait, coarsely chop the dark chocolate. Place the Venostini mix, sugar and lukewarm water in the bowl of a stand mixer. Knead everything together for about 7–8 minutes until you have a smooth dough.
- Then add the chopped chocolate and knead for a few more minutes, just until evenly incorporated. The dough will be slightly sticky – that’s perfectly fine.
- Transfer the dough to a bowl and leave to rise in a warm place until doubled in size. This will take around 1 hour and 30 minutes.
- Once the dough has risen, tip it out onto a floured sheet of baking paper. Sprinkle a little flour over the dough as well to make it easier to handle and prevent it from sticking to your hands.
- Shape the dough into a small rectangle and divide it into three equal pieces. Take the first piece and gently stretch it into a strand about 50 cm long. Place it on the baking paper and repeat the process with the remaining two pieces.
- Now you can shape the plait: join the three strands at one end and plait them together.
- Once you reach the bottom, turn the baking paper 180 degrees, gently undo the top end you started with, and plait that section as well. This helps create a more even and balanced plait.
- Press the ends firmly to prevent them from opening during baking. Cover the plait with a clean, damp tea towel and leave to rise for another hour.
- In the meantime, preheat the oven to 180°C (static). Just before baking, score the top of the plait with a few shallow cuts and brush with a little water.
- Bake at 180°C for about 35 minutes.
- Check for doneness with a skewer. Remove from the oven and enjoy warm or cooled, sliced into thick pieces.
In collaboration with @passionecooking
Mix Venostini bread
Ottima miscela per la produzione dei Venostini, la tradizionale specialità di pane altoatesina chiamata Vinschgerlen. La proporzione di farina di segale, insieme a finocchio e cumino conferiscono al pane la sua tipica nota aromatica. Il Vinschger Paarl - Venostini accoppiati - è perfetto per fare merenda in combinazione con speck e formaggio, ma è anche una vera delizia al mattino! Basta aggiungere acqua all'impasto e in poco tempo dal vostro forno uscirà un delizioso profumino.Ricette:Venostini
500 g
€2.90
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