What would a Tyrolean Marend (also known as a late afternoon snack) or a mountain breakfast be without fresh farmhouse bread? Here is the recipe.
Mix all the dry ingredients well in a large bowl. Then slowly add the water and mix everything with a food processor or by hand until the dough has a firm consistency.
Knead the dough vigorously first in the bowl and then on the work surface (can also be done with a food processor).
Shape the dough into 2 balls and leave them to rest in a bowl, covered, at room temperature for approx. 1 hour. The loaves should be about twice the size.
Preheat the oven to 200 °C top and bottom heat. Knead the dough again and shape into 2 loaves.
Place the loaves on a baking tray lined with baking paper and leave to rest for another 20 minutes. Cut into the loaves to create a nice crust.
Bake the loaves for approx. 1 hour. When the bread sounds hollow when tapped on the back, it is ready.
