Rye Sourdough Flat Bread with COMTE Cheese


Sourdough Starter:

2 tablespoons rye sourdough culture

350 g stone ground rye flour

380 g water

Starter fermented at room temperature for 12 hours and than was refrigerated for 8 hours.

Final Dough:

all of the rye sourdough starter

103 g milk

138 g Comte cheese, grated (http://anjaeatscheese.wordpress.com/2012/06/05/gruyere-de-comte/)

10 g salt

13 g black caraway seeds

221 g whole wheat flour

228 g whole spelt flour

The dough was kneaded and left to ferment for 2 hours and 10 minutes.

Then it was divided into 3 portions , rolled out quite thinly on generously floured working (the thinner dough the more crispy bread) and placed on a parchment paper- lined pizza-peel. Oven was preheated to 450F with 2 pizza stones (bottom and middle rack).

Just before transferring the rolled dough into the hot oven, it was pricked all over with a fork and brushed with milk. The breads were baked for 10 minutes, than flipped and baked for 10 more minutes.


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