August 17th, 2018

Spiced Rye Flatbread

Wrzige-Roggenfladen-35The spicy flavour of grounded caraway, fennel and coriander seeds in combination with the tasty Schabzigerklee (Trigonella caerulea) makes it hard to resist these rye flatbreads. They taste very (!) similar to the Tyrolean flatbread named Vinschgauer. But while traditional Vinschgauer are made with sourdough, these variant is made with an rye-buttermilk-poolish instead. It is a recipe well suited for the advanced beginner. Someone, who did not started the adventure of rising an own sourdough, but is not afraid of sticky rye dough. How sticky the dough will be can be regulated by amount of added buttermilk. The more buttermilk is added, the more stickier the dough will. But a plus of buttermilk makes the flatbreads more moist, too, so it is worth the hassle with a sticky dough anyway! And the dough will be sticky in any case – just as prewarning!  But with some flour on hands and counter top the dough can be handled very well!

Spiced Rye Flatbread

yields 6 FlatbreadsWrzige-Roggenfladen-13

Rye Poolish

  • 175g whole rye flour
  • 1g fresh yeast
  • 350g Buttermilk

Teig

  • Poolish
  • 225g rye flour Type 1150
  • 100g flour Type 550
  • 50g (for careful bakers) – 100g (for brave bakers) Buttermilk
  • 2g caraway seeds (grounded)
  • 2g fennel seeds (grounded)
  • 2g coriander seeds (grounded)
  • 0,5g  Schabzigerklee (1/2 gestrichener Tl)
  • 5g fresh yeast
  • 10g Salt

In the evening mix buttermilk, flour and yeast for the poolish and ferment for about 14-16 hours at room temperaure.

Mix all ingredients for the dough  until a homogenous dough has formed.

Ferment for 30 min.

Now form the flatbreads: Divide the dough into 150g pieces, shape them round and press them into flatbreads of 0,5 cm tickness.

Proof on a well floured couche for 1 hour. In the meantime preheat the baking stone in the oven to 250°C.

Bake at 250°C for 25 min. Insert the steam after 90 seconds with steam and let the steam out of the oven after 10 min.

6 Responses t_on Spiced Rye Flatbread

  1. eibauer September 7th, 2018

    Habe vor Jahren auch viel in dieser Art gebacken…als ich noch einen Kefirpilz hatte.
    Schmeckt und riecht bestimmt sehr lecker.

    Hbg
    eibauer

    Reply
    1. Stefanie August 29th, 2018

      @Susi: Frische Hefe. Antwort auf diese und viele weitere häufige Fragen findest du übrigens hier 🙂

      Reply
  2. Nicole August 24th, 2018

    Hallo Stefanie,
    ich kann mir jetzt die Größe der Fladen nicht gut vorstellen. Kannst du mir sagen, wie viele auf ein Backblech passen ?
    Danke und Grüße, Nicole

    Reply
    1. Stefanie August 24th, 2018

      @Nicole: Die Fladen sind ca. 12 cm im Durchmesser. Darum passen auch alle 6 gut aufs Blech.

      Reply
  3. Jesse-Gabriel August 17th, 2018

    Oh wow, sehen die klasse aus, genau mein Geschmack, schönes Vesperbrot, was braucht der Mensch noch mehr.
    Wird nach gebacken!!!
    Viele Grüße,
    Jesse-Gabriel

    Reply