Practical tips for South Tyrolean bread
Here are a few practical tips for bread in the kitchen. Baking, storing and freezing bread… Enjoying home-made bread
- Baking your own bread: it is important that all ingredients are well kneaded. Wheat dough should be kneaded quickly, rye dough slowly.
- Give the bread dough time to rise: keep out of draughts, make sure it is kept warm and that there is enough moisture in the air, e.g. by using a damp cloth.
- Bake in the oven at 230-250°C
- A thick bread crust improves the flavor; it also keeps the bread fresh for a long time.
How long does our bread keep?
- Bread should be kept cool (at room temperature), dry and away from sunlight.
- Keep the area around the bread absolutely clean to keep it fresh for longer.
- Don’t keep the bread near strong-smelling products.
- Bread is best kept in a ceramic container.
- Wooden boxes and paper bags remove moisture from the bread, and should only be used for very short periods.
- Freezing bread: place in a plastic bag
- Baking frozen bread: 5 minutes in the oven at 200°C
- How to crisp bread rolls from the previous day: brush them with water and place in the oven.
- Use old rolls to make breadcrumbs or add to ground meat dishes or bread pudding
- The higher the percentage of rye, the longer the bread will keep.
- Wheat-based breads: up to 3 days
- Wheat mixtures: 3 to 5 days
- Wheat and rye mixtures: 4 to 6 days
- Rye mixtures: 5 to 7 days
- Pure rye bread: 6 to 10 days
- Rye flour or whole-grain rye such as Vinschger Paarl and Pusterer Breatl: 8 to 12 days (12 months if vacuum packed)
- South Tyrolean Schüttelbrot keeps up to 12 months!