Lavendula_s Vinschgerl

Ingredients for 1 servings:

• 500 ml water, lukewarm
• 1 tsp sugar
• 2 packets of dry yeast
• 500 g rye flour type 1150
• 250 g wheat flour type 550
• 1 tbsp, heaped salt
• 1 tbsp fennel seeds, whole
• 1 tbsp coriander seeds, whole
• 1 tbsp caraway seeds, whole
• 1 tsp, sifted Schabzigerklee (South Tyrolean bread clover, Zigainerkraut)
• 500 ml buttermilk, or 300 g yogurt stirred in 200 g water
• some flour for shaping

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

Vinschgauer, Vinschgerln or Vinschger Paarln, makes 16 pieces

First, stir the two packets of dry yeast with the sugar into lukewarm water and cover with a dry kitchen towel. Let it rise in a warm place for about 15 minutes. Stir the flour and spices with the buttermilk and yeast water to form a dough. Cover and let it rise for about 1 hour. Scoop 16 equal-sized flatbreads from the very soft, floured dough. This is probably the trickiest part of this recipe. To do this, I place a flat plate on my scale, sift flour onto it, set the scale to “0,” and cut off a dough weighing about 100 g. I dust the surface of the dough with the flour sifter, carefully pick it up with my hand, and place it on a baking sheet lined with parchment paper. I continue this process until I have about 8 pieces on one sheet. Now I preheat the oven to 200°C (top and bottom heat) and begin forming the second baking sheet with the remaining 8 Vinschgerln. When the oven is hot enough, I place the first baking tray in the oven and bake the Vinschgerl for 40-45 minutes. After that, the second tray of Vinschgerl has risen sufficiently and is baked in the same way. After just a short time, the aroma of the clover fills the air. It’s vaguely reminiscent of lovage and is typical of Vinschgerl or Schüttelbrot, which is reminiscent of crispbread. This goes well with South Tyrolean speck, mountain cheese, Kaminwurzen (spiced sausages), pickled cucumbers, tomatoes, and red wine from the Vernatsch or Lagrein grape varieties. If you like, you can expand the whole thing into a “menu” and serve hot chestnuts to start with and apple strudel for dessert.