Vinschgauer Paarl, Vinschgauer or Vinschger all stand for a tasty bread that is made according to South Tyrolean tradition. It goes very well with a “Marende” and that is why we would like to present our Vinschger recipe to you today.
First of all, you prepare a pre-dough. This consists of:
220 g rye flour
200 ml lukewarm water
5 g yeast
For the main dough you will also need:
500 g rye flour
280 g wheat flour
700 ml lukewarm water
20 g yeast
20 g salt
10 g fennel
5 g caraway
5 g bread clover
Let’s move on to the preparation of the Vinschger:
First of all, we prepare the pre-dough. To do this, dissolve the yeast in the lukewarm water and then mix both with the lukewarm water. This mixture must now rest in a warm place – ideally 30 degrees – for at least 1 hour.
Then mix the pre-dough with the ingredients for the main dough, dust with a little rye flour and let it rest again for 10 to 15 minutes.
Form about 16 equal-sized patties from the very soft dough and place them on two baking sheets. Dust the patties again with rye flour and let them rise for about 30 minutes.
In the meantime, preheat the oven to 220° top and bottom heat and bake the Vinschger one after the other for about 40 to 45 minutes.
We wish you lots of fun baking and “an Guatn”!
