Recipe for Vintschgerl

Ingredients:

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

Preparation:

Mix the starter dough and all the other ingredients to form a soft dough, dust with rye flour, cover and leave to rise for 30 minutes.

Form balls of dough 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 approx. 45 minutes.

We have the recipe from the valuable book:

Grow rye and brown bread grind bake enjoy.

By Rita Kichler – Helmut Reiner – Verlag Anton Pustet

Here is another wholemeal roll recipe from Berti!