Recipe for Vintschgerl

Ingredients:

• 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

Preparation:

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

Here is another whole wheat roll recipe from Berti!