Vinschgerl

Ingredients for 8 servings:

• 500 g wholemeal rye flour
• 2 tsp, leveled salt
• 1 packet of dry yeast
• 1 pack of sourdough, liquid
• 500 ml water, lukewarm
• 1 tbsp bread spice mix

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Whole grain rye rolls

Mix all ingredients into a soft yeast dough. Cover and let rise for about 30 minutes. Dust a clean cloth with flour. Scoop out 8-10 portions of dough using two spoons or well-floured hands. Shape into a round shape, if possible, place on the cloth, and let rise for another 30 minutes. Place the dough pieces on a baking sheet lined with baking paper, bottom side up. Preheat the oven to about 230°C. Let the dough pieces rest for 10 minutes. Place the baking sheet in the oven. After about 5-10 minutes, reduce the temperature to 200°C and bake for another 15-20 minutes. Dusting the cloth well with rye flour will give the Vinschgerl their typical floury appearance.