Frankenlaib A classic bread from the Franken region of Bavaria. It is made with a variety of spices, such as fennel, anise, coriander, and caraway seeds. The Frankenlaib is round with a flour-covered, grainy crust. It is also traditionally baked on hot bricks, giving it a thick, chewy crust.
Bread Category: Breads of rye and other flours
Main Ingredients
A high amount of rye flour, wheat flour, sourdough, a mixture of spices.
Bread Characteristics
Similar to the Bauernbrot. A hearty bread with coarse spices. Strong flavor.
Serving Suggestions
The shelf life of the Frankenlaib is about 6 days. It freezes well too.
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