Tyrolese flatbread

1 loaf

Ingredients

Quantity Ingredient
2½ teaspoon Active dry yeast, 1 teaspoon sugar, 2 cups all-purpose

Directions

SERVINGS: MAKES 4 LOAVES

SOURCE: DECEMBER 1983/GOURME

flour, ½ cup lukewarm milk, 2½ cups rye flour, 1 tablespoon caraway seeds, ¼ teaspoon aniseed, crushed, 2 teaspoons salt, an egg wash made by beating 1 egg with 1 tablespoon water, coarse salt for garnish if desired In a large bowl proof the yeast with the sugar and 1 teaspoon of the all-purpose flour in ¼ cup lukewarm water for 15 minutes, or until it is foamy. Add ¾ cup more lukewarm water and the milk, beat in 1 ½ cups of the rye flour, the caraway seeds, the aniseed, and the salt, and combine the mixture well. Stir in the remaining 1 cup rye flour and 1 cup of the all-purpose flour and knead the dough on a floured surface, incorporating enough of the remaining all-purpose flour to keep the dough from sticking, for 8 minutes, or until it is smooth and elastic. Put the dough in a buttered bowl, turn it to coat it with the butter, and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Punch down the dough, knead it 2 or 3 times on an unfloured surface, and let it rest, covered with plastic wrap, for 20 minutes. Quarter the dough and form the quarters into balls. Flatten the balls slightly and roll them on an unfloured surface into 6-inch rounds. Put the rounds on buttered baking sheets and with a razor blade cut ¼-inch-deep slashes 1 inch apart in a crosshatch pattern on the tops of the loaves. Let the loaves rise, covered with a dish towel, in a warm place for 1 hour, or until they are double in bulk.

Brush the loaves with the egg wash, sprinkle them with the coarse salt if desired, and bake them in a preheated hot oven (400-F.) for 15 minutes, or until they sound hollow when the bottoms are tapped.

Submitted By SALLIE KREBS On 12-26-94

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