I needed a small present for one of my colleagues. I know that he and his wife like to spend their vacations in South Tyrol and that they fell in love there with Vinschgerln – a rye flatbread, flavoured with caraway seeds, fennel seeds, coriander and “Schabziger-Klee” (Trigonella caerulea ). And I knew also that they tried to bake this bread but their recipe did not work proberly for them.
And so I decided to bake some Vinschgerln for them and give them the recipe, too. I made a little recipe research in the internet and found quite a lot recipes. But some contained not enough water, other recipes had to much yeast and some had a mixture of spices that seemed not original to me. Wikipedia described Vinschgerln as a Bread containing about 70% whole rye flour, and named al the spices needed, and so I decided to build my own recipe.
The bread I bake with this recipe is delious – packed with flavour of rye, spices and and sourdough.
- 200g rye, freshly milled
- 100g flour Type 550
- 30g sourdough starter
- 300g Water
- 500g rye, freshly milled
- 200g flour Type 550
- 500g water
- 5g caraway seeds
- 5g fennel seeds
- 5g coriander seeds
- 1g Schabzingerklee (Trigonella caerulea ) (1 Tsp)
- 10g fresh yeast
- 20g Salt
In the evening mix water, flour and starter for the sourdough and ferment for about 10 –12 hours at 25°C.
Mix all ingredients for the dough and knead it for about 7 min at low speed.
Ferment for 60 min.
Divide the dough into 200g pieces, shape them round and press them intoflatbreads of 0,5 cm tickness.
Proof on a well floured couche for 1 hour. In the meantime preheat the baking stone in the oven to 250°C.
Bake at 250°C for 25 min with steam.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.