Vinschgerl / Vinschgauer

Ingredients for 1 servings:

• 500 g rye flour, type 997
• 200 g wheat flour, type 550
• 400 ml water, warm
• 1 cube of yeast
• 1 pack of liquid sourdough starter, e.g. from Seitenbacher, 75 g
• 1 tsp caraway seeds
• 1 tsp coriander
• 1 tsp fennel
• ½ tsp blue clover
• some flour for rolling

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 20 minutes

with yeast and sourdough; greetings from South Tyrol

Dissolve the yeast in the water and form a dough from the ingredients, kneading vigorously. Whether you add the spices whole or ground is a matter of taste. Be careful with the amount when using fenugreek or savoy clover; less is better than more! Cover the dough and let it rise in a warm place for about 45-60 minutes. Then knead the dough thoroughly again and divide it into equal-sized pieces. Mine always weigh a good 100g. Form the dough into balls, roll them briefly in flour, and then press them onto a baking sheet lined with baking paper. Vinschgerl should actually be flatter than rolls or bread rolls; I like to make them in the same shape. Preheat the oven to 210°C (top/bottom heat) and let the Vinschgerl rise on the baking sheet for another 20 minutes. Then bake on the middle rack for about 30-35 minutes. If you want, you can put a little water in the oven. I have a special program for yeast dough, bread, etc., so this isn’t necessary.