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Tyrolean bread

Tyrolean bread


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Tyrolean Bread Recipe from of 17-01-2016 [Updated on 07-02-2018]

This morning I give you the recipe to prepare a Tyrolean bread, which I love. This is the Pustertaler Breatl (Val Pusteria bread), a typical South Tyrolean spiced rye bread, which goes perfectly with speck and various cured meats, I also ate it for breakfast with a veil of butter and jam and it is excellent.
To prepare the Tyrolean bread you will need rye flour and cumin seeds, fennel, and trigonella which, however, I have replaced with flax seeds and coriander. The loaves are kept fresh and fragrant for several days and have a very particular taste, if you have never tasted it, you must absolutely provide;)
I greet you and wish you a happy Sunday, kisses to those who pass by: *

Method

How to make Tyrolean bread

Prepare a chariot by putting the rye flour in a bowl. Make a hole in the center and pour the water with the dissolved yeast inside

Knead until you get a homogeneous mixture. Cover the bowl and let it rise for an hour and a half.

Break up the brewer's yeast and dissolve it in water

Add the two types of flour, water and yeast to the biga

Start kneading. Knead for 15/20 minutes until a homogeneous and workable mixture is obtained

Then mix the salt and seeds in a bowl

Add them to the dough and knead until everything is combined with the dough.

Divide the dough into 6 loaves
With floured hands, form circular mashed loaves, place them on a baking sheet lined with parchment paper and let them rise for about 45 minutes.

Bake the Tyrolean bread in a static oven at 220 ° for 30 minutes

Let it cool, then bring the bread to the table.



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Tyrolean Bread - Recipes

The Advent period is the time for sweet treats and Zelten is a dessert that falls precisely into the category called Sweet Breads.

The tradition of poor cuisine has produced a series of desserts prepared in the Christmas period which were essentially enriched versions of the homemade bread where the flour of rye known for its properties (see link)
The name Zelten goes back to the German name "selten" which means "sometimes" intended to underline the exceptional nature of the preparation that takes place only at Christmas, a period where dried fruit abounds.

This recipe was already known in 1700, so much so that in the municipal library of Rovereto there is still a cookery treatise where it is mentioned as "Celteno"
This dessert is a typical fruit bread spread throughout Trentino Alto Adige where, every province or valley, varies the ingredients according to the fruit available or to family traditions.

For example, we distinguish the difference between Zelten from Trentino which is poorer in fruit and contains a large quantity of pasta, and the South Tyrolean from Bolzano, in which the quantity of fruit is essential.
A common basis is found in any case in the presence of flour, eggs, butter, sugar, walnuts, dried figs, almonds and pine nuts.


Tyrolean Bread Recipe

300g of freshly ground spelled 100g of freshly ground rye 300g of freshly ground wheat 300g of wheat 00 5g of freshly ground fennel seeds 5g of freshly ground coriander seeds 5g of freshly ground cumin 20g of yeast 5g of sourdough powder made with acid Salt 500ml of water

Grind the cereals and spices, dissolve the yeasts in a little water, mix them and with the cereals.

Add salt and knead vigorously together with the water.

Let it rise for 1 hour.

Take some stones (if you find them, otherwise proceed calmly with the traditional methods) and cover them with spelled seeds. They will serve to prevent the dough from sticking to the stone.

Divide the dough into many equal parts, helping yourself with the flour, and place them on the stones.


Bruschetta with Tyrolean bread, sweet provolone, speck and California prunes

I have always preferred salty foods to sweet ones, but in recent years things have clearly changed. Not that I disdain savory recipes, mind you & # 8230 but cakes, tiramisu and various sweets have now taken over in my life.
Having said that one of the things that for me will never go out of fashion and that I always like and I always say to eat (and prepare), are the legendary bruschetta. As you surely know there are a myriad of versions, the most classic however remains the one with tomato and basil and mind you that I have also eaten it abroad, but honestly, as we Italians do it nobody does it.
The version that I propose is a little particular because I chose to make them with a delicious Tyrolean bread and I wanted to give it both a salty and a sweet touch. You can prepare them in no time and they are certainly ideal for some summer aperitif in the company of friends.

The ingredients are for 4 people


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I notify

We remind you that to complete the order it is necessary to purchase at least 2 kg, even mixed, of preparations. And the more you buy, the less you spend on transport and from 15 kg up it's free!

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I notify

We remind you that to complete the order it is necessary to purchase at least 2 kg, even mixed, of preparations. And the more you buy, the less you spend on transport and from 15 kg up it's free!

Do you have any doubts or questions for clarification?
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Tyrolean bread

Well yes, every time I move north, I find fantastic bread that intensifies and renews in me the desire to make bread (I already didn't like it).

Too nice to get up in the morning and find some mini loaves for breakfast they smell of mountain, rye and fennel to spread with homemade butter and fruit jam from the forest (yes, these are the pleasures of life).

But the dear lady we were guests with made them with brewer's yeast - but not me, eh? And here at Bertilla's home he takes action (for those unfamiliar with it, it is my usual sourdough, which after years of living together, one day, so easily I baptized...and now it's Bertilla for everyone).

Returning to us: - 3 rye flour, 1/3 wholemeal einkorn spelled flour, 1/3 type 1 flour and - no desire to make loaves, but a giant loaf! Soft, fragrant, nutritious and delicious!


Tyrolean dumplings (Knödel)

Gnocchi, like meatballs, are loved by everyone and can be cooked in a thousand different ways according to tastes and areas. Today we take you to Trentino-Alto Adige where for centuries they have been preparing Knödel, the dumplings! Hearty bread dumplings made with stale white bread, chives, eggs, speck and onion (Tyrolean style) or the addition of smoked Lucanica (Trentino style). Each family has its own secret for preparing dumplings with the right consistency, neither too hard nor too soft, but everyone agrees that meat broth is the most genuine and tasty way to cook and enjoy them. If you want to serve them with butter instead, then you can boil them in boiling salted water before seasoning them. We relied on the Tyrolean dumpling recipe filed on 8 August 2003, but we also listened to some advice from those who have been making them at home for decades according to the recipe handed down in the family: the dumplings must be "dirty", with pieces of meat and chives clearly visible. We preferred a rather rustic version, with a dough that is compact and amalgamated without losing the bread from sight and taste. Today in restaurants, delicatessens and fairs you can find many different flavors of dumplings: with spinach, with herbs, beetroot but we invite you first of all to try the classic: Tyrolean dumplings! Are you ready to immerse yourself in the high mountain atmosphere?

Also try the thirty-style strangolapreti, delicious bread and spinach gnocchi!


Ingrediants

To prepare protein bread at home you need to have some specific ingredients available, including soy flour and the lupine flour. The latter, in particular, is gluten-free and very rich in choline and phenols, and also boasts a high contribution of fiber and protein. Here is the list and the precise doses:

  • 400 grams of wholemeal flour
  • 300 grams of soy flour
  • 50 grams of lupine flour
  • 140 grams of oil seeds, including chia, flax, pumpkin and sunflower seeds
  • 50 milliliters of extra virgin olive oil
  • 200 grams of whole white yogurt
  • 5 grams of brewer's yeast
  • salt and plain water.

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