Engadiner rye bread
Ingredients (for 2 loaves of approx. 650 g)
- 600 g wholemeal rye bread
- 200 g wholemeal wheat flour
- 1 1/2 dessert spoons salt
- 200 g crushed rye grain
- 4.5 dl water
- 50 g yeast
- 2 dessert spoons oil
- 300 g Grisons Salami cut into 1 cm slices
Method (Preparation time: 30 minutes, recipe takes approx. 1 hour)
Sieve the flour into a bowl and gently heat (leave the oven door open, temperature 80 degrees C). Mix with salt and crushed rye grain and make a hollow. Gently heat the water, dissolve the yeast in it and add the oil. Pour into the hollow and firmly knead into a pliant dough.
Leave in a slightly warm place until it has risen to twice its size.
Dice the Grisons salami and work it into the dough. Make two loaves, sprinkle with flour and prick with a sharp knife. Put into an oven pre-heated to 220 degrees C and bake for approx. 1 hour.
Baking test: tap on the base of the loaf. If it sounds hollow, it is cooked, otherwise continue baking.