South Tyrolean organic bread spice, 18 g

At 1,400 meters above sea level, on the sunny slopes of Mount Plose near Bressanone above the Isarco Valley, we at Herba Plose cultivate over 80 different medicinal and aromatic plants. We hand-harvest the flowers and leaves at the right ripening time, dry them, and process them using gentle methods to create herbal tea blends, herbal salt, spices, and toppings. Pure enjoyment for the physical and mental well-being of our customers. Uses:

For seasoning bread dough made with rye, wheat, or spelt flour, as well as sourdough. Possibly also pizza and focaccia dough.

Very suitable for gluten-free breads.

18g dried and medium-finely shredded leaves and flowers or seeds of fennel, fennel, caraway, anise, thyme, anise hyssop, and marigold.

Recommendation:

For 500g of flour, mix 1-2 teaspoons of spice with the flour.

Tip:

A long rising time improves the flavor absorption and makes the bread more digestible.