SCHARWAAIE
/ SAVORY FLAT BREAD
Traditionally this bread is made of the left-over dough when people came together on the baking day to bake their bread in a woodfired oven of the village. This dough has a little bit of sourdough in it, 80% white wheat flour and 20% dark rye flour. It rises cold for 16 hours and is then worked into the flat bread. Because of the long cold rise the yeast and sourdough flavors develop very well. The bread is slightly sour with nice wheat flavors and the rye flour gives it more body and depth. It is somewhat hardy, yet, especially when fresh spongy and moist on the inside. The salt and caraway seeds are a perfect complementary finishing touch! This bread is great by itself, works good with butter and olive oil. It is a great bread to have with soups like lentil or bean soups. Cut into pie pieces it can make great sandwiches!
Ingredients
Organic white wheat flour, organic dark rye flour, organic sourdough, water, yeast, organic caraway seeds, salt
