Vinschgau rolls

Ingredients for 1 servings:

• 220 g rye flour
• 250 ml water, approx. 30 °C
• 5 g yeast
• 500 g rye flour
• 280 g wheat flour
• 600 ml water, approx. 30 °C
• 20 g yeast
• 20 g salt
• 10 g caraway seeds
• 10 g fenugreek or shabzigerklee

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

for 10 pieces

For the pre-dough, dissolve the yeast in water (approx. 30°C) and thoroughly mix with the rye flour. Then knead vigorously for about 5 minutes and let rest, covered, at 30°C for 1 hour. Knead the pre-dough with the remaining ingredients until a soft dough forms, dust with a little rye flour, and let rest, covered, for 10-15 minutes. Form the dough into balls weighing about 80-100g. Place them in pairs or individually on a baking sheet lined with baking paper and let rest for another 30-45 minutes. Bake in the oven at 220°C (top and bottom heat) for about 25 minutes. Makes 10 balls.