You will need: Fireclay stones
Fireclay brick: approx. 210-230°C
Top heat: approx. 300-320°C
Preheating: approx. 40-45 minutes
Working hours: 20 minutes
Baking: ca. 20-25 minutes

Ingredients (for 9 pieces)

For the starter dough:

• 250 g rye flour type 1150
• 250 ml water (30°C)
• 20 g yeast (room temperature)

For the main dough:

• 550 ml water (32°C)
• 20 g yeast (room temperature)
• Pre-dough
• 500 g rye flour type 1150
• 250 g wheat flour type 1050
• 250 g buttermilk (room temperature)
• 20 g salt
• 5 g fennel
• 5 g caraway seeds
• 5 g coriander seeds
• 2 g aniseed
• 5 g bread clover (blue fenugreek)

In addition:

• Wholemeal rye flour for the work surface

For the starter dough:

Pour the water into a bowl and dissolve the yeast in it. Add the flour and mix everything with a wooden spoon until the ingredients are well combined. Cover and leave to stand at room temperature for approx. 60-90 minutes.

For the main dough:

Lightly crush the spices in the mortar.

Pour the water into a bowl and dissolve the yeast in it. Add the pre-dough and the remaining ingredients and mix everything with a wooden spoon for approx. 5 minutes to form a very soft dough. Cover and leave to rise for another 20-30 minutes.

Heat the Merklinger to approx. 300-320°C.

Dust a baking sheet very well with flour.

Using a large floured spoon, scoop out a portion of dough, shape into a slightly round shape with floured hands and place on the linen with space between them. (Alternatively, you can also remove the portions of dough from the bowl with moistened hands and shape them. It is best to prepare a bowl of cold water for this).
Dust the flatbreads with flour again and leave to rest for 10 minutes.

Now it's time to "shake". You will need a round wooden board. But you can also use the MerklingerServing board is ideal for this. Pick up one patty at a time with the floured dough card and place it on the floured board. Now grasp the board with both hands and, while turning the board in a circle, shake it briefly again and again. Proceed in this way until the dough has formed a thin flatbread about 5 mm thick.

Pour into the hot Merklinger and bake for approx. 20-25 minutes until crispy.

Tip:
You can vary the spices to suit your individual taste.

Tip:
If the loaves are not crispy enough after baking, simply use the residual heat in your Merklinger and dry the jolted loaves directly on the firebricks until the residual moisture has completely evaporated.