- 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