Engadiner rye bread
The filling rye bread of the Grisons farmers
(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
(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.