Südtiroler Bauernbrot 40% Rye
Otherwise known as South Tyrol Farmers' BreadI made this a while ago but it wasn't entirely successful, turning out a bit "solid". The recipe calls for Austrian T960 flour which I think is the same as German T997.The first time I made it I used home milled wholegrain rye sifted at #50. This time I had planned to use Shipton Mill T997 light rye, but it was out of stock and I
Source: thefreshloaf.com