Vinschgerl from Bavaria

Ingredients for 1 servings:

• 180 ml buttermilk
• 150 ml water, lukewarm
• 5 dashes Maggi or Maggi-Hot
• some fennel greens
• n. B. garlic clove(s)
• 5 g sourdough extract (powder)
• 1 tsp lovage powder
• 2 tsp caraway seeds
• 1 tsp coriander powder
• 20 g sea salt, coarse
• 2 tsp stevia powder
• 200 g rye flour
• 100 g whole wheat flour
• 1 sachet of dry yeast
• Flour for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

sugar-free, for approx. 6 pieces

First, combine the liquids with the sourdough extract and the dried spices. Add Maggi or Maggi-Hot. Dissolve sea salt and stevia in the liquid. Finely chop the fennel greens, including the small sprigs. Press the garlic through a garlic press or finely chop it and add it to the liquid. Mix the rye flour, whole wheat flour, and dried yeast and add them to the liquid a spoonful at a time, stirring until a very soft dough forms (add water if necessary). Spoon the dough onto a baking sheet lined with baking paper. Flatten approximately 6 equal-sized lumps with a spoon, rotating them evenly, and dust with flour (don’t skimp on the flour). Let them rise in a warm oven at max. 50°C (top/bottom heat) for about 30 minutes. Then increase the heat to 180°C (350°F) and bake the Vinschgerl for about 30-40 minutes, until they have a nice brown crust. Tip: You can do the fork test shortly before the end of the baking time. The fork shouldn’t pierce the bread when lightly pressed, but the crust should move easily. Remove the finished Vinschgerl from the oven and let them cool on a wire rack or tea towel. They’re not the original, but they went quickly. Since some spices and ingredients (like savory) aren’t available in regular supermarkets, I use household substitutes.