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rye and spelt bread of the monks

This long lasting bread, baked in the form of a flattish figure eight, originated in the Monte Maria Benedictine monastery in the Alta Val Venosta near the Austrian border, and has recently made a come back, thanks to the last baker-monk, Fratel Alois Zöschg, who preserved the recipe. It's made with rye and spelt flour, fennel seeds, cumin and herbs from the mountains, and is excellent with cheese and cured meats.

Text © Dana Facaros and Michael Pauls

Images by: naturalmia