Vinschgau rolls

Ingredients for 1 servings:

• ½ kg rye flour, light
• ½ kg rye flour, dark
• 100 g wheat flour
• 200 g sourdough
• ½ liter of water
• 1 tbsp salt
• Schabzigerklee (bread clover)
• 1 tbsp caraway seeds
• 1 tbsp anise
• 2 tbsp buttermilk for the sourdough starter
• 190 g rye flour for the sourdough starter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Vinschgau Paarlen

Mix the flour and spices together, make a well in the center, and add the sourdough mixed with lukewarm water. Add the remaining water (as needed) and knead everything into a soft dough. Let it rise in a warm place for 1-2 hours. Divide the dough into fist-sized pieces and place two next to each other on a floured baking sheet and press down flat. Let it rise again. The Paarlen are baked at 210°C for 20-30 minutes. Sourdough starter: Mix the buttermilk with 1/8 l water and 40 g rye flour. Cover and let stand in a porcelain bowl in a consistently warm place for three days. Stir once or twice every day. On the fourth day, add 1/4 l lukewarm water and 150 g rye flour, mix, and return to a warm place overnight. The sourdough starter is now ready to use.