Vinschgau

Ingredients for 1 servings:

• 200 g spelt flour type 630
• 200 g rye flour type 1150
• 2 bags of yeast
• 2 tbsp beet syrup
• 1 tbsp vinegar
• 3 tsp bread spice mix (coriander, fennel, anise and caraway)
• 1 tsp, heaped blue clover
• 2 tsp salt
• 300 ml water, lukewarm

Instructions

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

according to Holstein recipe

Mix all ingredients together until a creamy dough forms. Cover the bowl with the dough and let it rise in a warm, even place for 30 minutes. Knead the dough again and form into 80g rolls on a baking sheet lined with baking paper. Let the dough rise for another 30 minutes. Bake in a preheated oven at 200°C (top/bottom heat) for 30 minutes. Makes 8 Vinschgauer. Since the dough is stubbornly sticky, I portion it like this: I put some flour in a cup and place it on the scales. Then I pour 80g of dough into the cup. By lifting and moving the cup, I rotate the dough so that it is dusted with flour all over. I can now easily shape it into a ball and place it on the baking sheet.