“Innviertler Backofenbrot” baked in a Wood-Fired Brick Oven
A fantastic recipe brought to you by Annemarie and her son Martin Buchmayr from Franking in the Austrian Innviertel! These delicious rye loaves are baked in a homemade brick oven. Here are some impressions from a typical baking day in Franking- Ingredients – 250g light rye flour (R960) 300g wheat flour (strong bread flour) Approx. … Read more