This bread belongs to the new generation of scalded rye breads. Smaller rye content results in less pronounced rye taste. The recipe includes apple purée and cocktail of spices, like anis, caraway seeds to name a few. Together they create a unique refined taste of dessert bread. Serving suggestion: Enjoy it smothered with butter or…
Category: Rye sourdough breads
Tirolean bread
Origins of this bread go back centuries when shepherds used to take it with them herding cattle in Alps. High content of rye and sourdough ensure this flat bread stays fresh for days and has a delicious aroma of fenugreek, coriander and other bread spices. Serving suggestion: Excellent companion for all types of sandwiches. Try…