South Tyrolean Paarlbrot

Ingredients for 1 servings:

• 350 g rye flour and some rye flour for rolling
• 150 g wheat flour
• 300 g sourdough (rye sourdough)
• 50 ml water, lukewarm or beer
• 200 ml buttermilk, lukewarm
• 1 cube of yeast
• 1 tsp sugar
• 2 tsp salt
• 2 tsp Schabzigerklee (South Tyrolean bread clover)
• 2 tsp fennel seeds, whole
• 1 tsp caraway seeds, whole
• 1 tsp coriander, ground
• ½ tsp anise, whole

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Vinschger Paarln

Mix the yeast with the lukewarm buttermilk and knead with all the remaining ingredients to form a slightly softer dough. Add the required amount of water or beer as needed. Spray the dough ball with lukewarm water and let it rest, covered, at 30°C for 15 minutes. Flatten the risen dough with floured hands. Lightly flour the entire dough and use floured hands to form 6 dough balls. Roll the dough balls in rye flour and place them on a baking sheet lined with baking paper, leaving enough space between them. To make Paarln, place two dough balls next to each other and flatten them so that they touch each other. Now spray the formed Paarl breads with lukewarm water, cover and let rise again at 30°C until they have doubled in volume. Preheat the oven to 220°C. Place a container, such as a saucepan, full of water in the oven to create enough steam. Spray the Paarlbrote again with water, reduce the temperature to 170°C, immediately put the breads in the oven and bake for 35 minutes.