John Myers
BREAD: Vinschgau
The perfect bread: vinschgau recipe with a picture and simple step-by-step instructions.
- 400 g Rye flour
- 100 g Wheat flour
- 100 g Buckwheat flour
- 2 Bags Dry yeast, for bread
- 1 Pä Spelled sourdough
- 600 g Lukewarm water
- 0,5 tsp Salt
- 1 tsp Caraway seeds
- 2 tsp Fennel seeds
- Grind cumin and fennel seeds in a mortar. Now mix all the dry ingredients well, add lukewarm water and mix the whole thing with the food processor to a smooth dough. Let rise in a warm place for 45 minutes.
- Sprinkle a large tea towel well with flour and pluck small (about 100 g) pieces of dough out of the dough, shape them lightly in the floured hands and place them on the cloth. Leave large gaps. Let rise for another 2 hours.
- Preheat the oven to 210 degrees circulating air. Now tip the “flat cakes” onto the palm of your hand and then slide them onto the baking sheet (with parchment paper). Bake for about 25 minutes.
- I learned to love these rolls in South Tyrol and have now tried them for the first time. Yummy.
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