Recipe for Vintschgerl


  • 400 g sourdough (pre-dough)
  • 500 g rye flour
  • 280 g wheat flour
  • 20 g fresh yeast
  • 18 g salt
  • 5 g fennel
  • 5 g caraway
  • 5 g fenugreek
  • 700 g lukewarm water


Mix the pre-dough and all other ingredients to a soft dough, dust with rye flour and let rise covered for 30 minutes.

Form dough balls of 100 g each, dust with rye flour and place on a baking tray lined with baking paper. 30 minute

n to rise.

Preheat the oven to 220 degrees C and bake the Vintschgerl for about 45 minutes.

The recipe we have the valuable book:

Rye and brown bread cultivate grind bake enjoy taken.

By Rita Kichler – Helmut Reiner – Anton Pustet Publishers

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