Vinschgau flat cakes

Name: Vinschgau flat cakes
Cook time: 1 h 45 min
Total time: 3 h
Yield: 16
Ingredients: 1/2 cube (approx. 21 g) fresh yeast; 1 kg Flour (Type 550); 3,5 Tsp Salt; 1 TEASPOON Sugar; 300 g Rye flour (Type 1150); 1 pck (75 g each) liquid sourdough (e.g. from Seitenbacher); 3 TSP ground caraway; 7-10 Tbsp Flour; baking paper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

In South Tyrol rye rolls are part of the snack. We also love the fine caraway aroma

COOK TIME
105 mins

TOTAL TIME
180 mins

Ingredients

Servings: 16

1/2 cube (approx. 21 g) fresh yeast
1 kg Flour (Type 550)
3,5 Tsp Salt
1 TEASPOON Sugar
300 g Rye flour (Type 1150)
1 pck (75 g each) liquid sourdough (e.g. from Seitenbacher)
3 TSP ground caraway
7-10 Tbsp Flour
baking paper

Directions

1
Crumble the yeast and dissolve in 800 ml of lukewarm water. Knead in a large bowl with all the flour, sourdough, salt, sugar and caraway seeds to a smooth dough. Cover the dough and leave to rise in a warm place for about 1 hour until it has doubled in volume.
2
Knead the dough briefly on a little flour. Divide into about 16 pieces and form into round flat cakes. Place on three baking trays lined with baking paper and dust with flour. Cover and leave to rise for another 10 minutes. Bake one after the other in a preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer) for about 25 minutes. Let them cool down.