Tyrolean Country Bread (Tiroler Bauernbrot)

Tyrolean Country Bread (Tiroler Bauernbrot)

Category: Sourdough bread

Kitchen: german

Ingredients
leaven:
active rye starter culture	25g
Rye flour	75g
warm water	75ml
dough:
all leaven
warm serum	130ml
Rye flour	75g
honey	1 tbsp. l.
dry yeast	3d
dough:
all dough
warm serum	50ml
salt	1.5 tsp.
wheat flour 1 grade	275g
boiled potatoes	100-120g
lard (or butter)	20g
caraway seeds, fennel, anise, flax	1 tsp.

Cooking method

• This rustic bread with a delicate crumb and a mixture of aromatic seeds will not take up much of your time, despite the long preparation time. In the old days, after kneading the dough for bread, a small piece of dough was usually left in the dough, which, together with the yeast on the walls of the dough, served as a leaven for the next bread. Flour and water were added to it, mixed and left to ferment overnight. The next day, the dough was fermented with this leaven in the same place, and then the rest of the dough and again left a small piece. And so everything was repeated. The same can be done in the modern "kvashnya" - HP. We simply put the leaven, dough and the main dough in the HP bowl. But fermenting is better with a good active starter culture. In the evening we put all the sourdough components into the HP bowl, knead it for 3 minutes on any program where kneading is going on right away, I have a "pizza". We leave for 16-20 hours. Add to the leaven everything that is necessary for the dough, turn on the kneading for 5 minutes, leave the dough to come up for 1-1.5 hours. Boil the potatoes and grind them in a gentle puree with whey, salt and lard. Add mashed potatoes to the dough, add wheat flour and seeds, turn on the "Dough" program (my program lasts 2h20 minutes). If you plan to bake in KhP, then you can immediately turn on the program "Diet bread" or "French". I prefer to bake in the oven. We take out the finished dough, knead it into a cake and fold the right edge to the center, top left edge.
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• We form a loaf, leaving a seam on top. We set to go to a warm place for 2.5-3 hours. We heat the oven to 250 * C, make an incision on the bread right along the edge of the seam, pour a glass of boiling water onto a hot baking sheet and discard the bread. After 2-3 minutes, lower the temperature to 190-200 * C and bake for about 40 minutes more. This is how the bread looked like before baking (increased by 2 times):
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• And like this after baking:
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• here is such a crumb:
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