The flour mixture can vary, but no more than 30% rye flour should be used.
Preparation Mix the ingredients for the dampfl, knead briefly and rest for 3 to 8 hours. Then add the remaining ingredients for the main dough and, during the short resting period, place the dough on top of each other a few times with wet hands. Then, also by hand, break out pieces of dough. The piece of dough is given a finish. Then it is placed in a bowl (made of baking tray or wood) with the end facing upwards.
In the stove, the bowl is tilted so that the end comes down. The heat should be hotter than usual, because the stove cools down quickly due to the wet dough. Breads that have been set must be well baked. A thick crust improves the taste.
Description Light mixed wheat bread with uneven pores and irregular give.
The pieces of dough are broken out with wet hands.
History The name “wetted bread” comes from the production process, which involves working with wet, i.e. “wetted” hands. The pieces of dough are portioned and shaped without flour. This method of production has been handed down for generations.
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