{"id":10806,"date":"2025-01-21T21:10:08","date_gmt":"2025-01-21T21:10:08","guid":{"rendered":"https:\/\/www.dorfglueck-bergland.at\/?p=10806"},"modified":"2026-01-23T23:24:59","modified_gmt":"2026-01-23T23:24:59","slug":"bread-baking-recipe-by-holiday-apartment-soell","status":"publish","type":"post","link":"https:\/\/www.dorfglueck-bergland.at\/en\/bread-baking-recipe-by-holiday-apartment-soell\/","title":{"rendered":"Bread baking . Recipe by Ferienwohnung S\u00f6ll"},"content":{"rendered":"

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Tasty rye sourdough bread<\/span><\/h1>\n

from Bergland, your vacation apartment S\u00f6ll<\/span><\/h1>\n

Who doesn’t love the smell of freshly baked bread! Here in the Tyrolean lowlands, it is still a tradition for many farmers to bake their own bread. Every family has its own favorite recipes and secrets! The breads are then also offered for sale at the popular farmers’ markets. Various types of brown bread and sourdough bread are available to taste here.<\/p>\n

We at the Hotel Bergland S\u00f6ll, your vacation apartment S\u00f6ll, have also dedicated ourselves to the tradition of bread baking and can offer you our own bread from the Bergland bakery every morning at our rich breakfast buffet! Taste our many home-made specialties, such as freshly baked brown and wholemeal bread, cakes and butter plaits, home-made jams and juices! Plus teas made from home-picked herbs and fruit!<\/p>\n

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Always a delight – our rye sourdough bread<\/span><\/h2>\n

We at Hotel Bergland, your Appartement S\u00f6ll, have prepared a recipe for a rye sourdough bread for you today. Admittedly, baking with natural sourdough is not easy! Rye sourdough is also considered the master discipline among sourdoughs. The dough is extremely sticky, not to say “clay-like”, and therefore not easy to work with.<\/p>\n

Important to know: For the crispy bread crust to succeed and the full flavor to develop, the dough needs a constant room temperature of 27 to 32 degrees Celsius – which is not always easy to provide, especially in the cold season.<\/p>\n

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And now to the recipe: <\/span><\/h2>\n

The ingredients make 1.5 kg of dough<\/p>\n

Ingredients:<\/span><\/em><\/h3>\n

Pre-dough ingredients – Sourdough <\/span><\/em><\/h4>\n

210 g active rye sourdough
\n360 g water
\n150 g rye flour type 960
\n120 g wholemeal rye flour<\/p>\n

Main dough ingredients<\/em> <\/span><\/h4>\n

Ripe starter dough – sourdough
\n400 g rye flour type 960
\n190 g warm water
\n20-25 g salt
\n20 g oil
\n15 g bread spice<\/p>\n

Preparation:<\/span><\/em><\/h3>\n

Preparation of the starter dough:<\/em><\/span><\/h4>\n

Mix all the ingredients thoroughly and leave to mature in a warm place – a proofing box (27\u00b0 to 32\u00b0 C) would be best – for between 3 and 4 hours. The sourdough is ready when it starts to form bubbles.<\/p>\n

Preparation of the main dough:<\/em><\/span><\/h4>\n