Vinschgau flat cakes

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
4 1
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. 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. 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.

Nutrition Facts

KCAL
290 kcal
CARBS
60 g
FATS
1 g
PROTEINS
8 g