Dried meat

Engadiner rye bread

The filling rye bread of the Grisons farmers

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.