{"id":3995,"date":"2012-07-08T09:45:29","date_gmt":"2012-07-08T07:45:29","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=3995"},"modified":"2017-04-21T09:33:50","modified_gmt":"2017-04-21T07:33:50","slug":"vinschgerln","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/07\/vinschgerln\/","title":{"rendered":"Vinschgerln"},"content":{"rendered":"<p><span style=\"color: #000000;\"><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Vinschgerln\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/07\/Vinschgerln.jpg\" alt=\"Vinschgerln\" width=\"304\" height=\"205\" align=\"left\" border=\"0\" \/>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 \u2013 a rye flatbread, flavoured with caraway seeds, fennel seeds, coriander and \u201cSchabziger-Klee\u201d (T<\/span><span style=\"color: #000000;\">rigonella caerulea <\/span>). And I knew also that they tried to bake this bread but their recipe did not work proberly for them.<\/p>\n<p>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.<\/p>\n<p>The bread I bake with this recipe is delious \u2013 packed with flavour of rye, spices and and sourdough.<\/p>\n<p><!--more--><\/p>\n<h1><u><span style=\"color: #000000;\">Vinschgerln<\/span><\/u><\/h1>\n<p><span style=\"color: #000000;\">Sourdough<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">200g rye, freshly milled<\/span><\/li>\n<li><span style=\"color: #000000;\">100g flour Type 550 <\/span><\/li>\n<li><span style=\"color: #000000;\">30g sourdough starter<\/span><\/li>\n<li><span style=\"color: #000000;\">300g Water <\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\">Dough<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Sourdough<\/span><\/li>\n<li><span style=\"color: #000000;\">500g rye, freshly milled <\/span><\/li>\n<li><span style=\"color: #000000;\">200g flour Type 550 <\/span><\/li>\n<li><span style=\"color: #000000;\">500g water<\/span><\/li>\n<li><span style=\"color: #000000;\">5g caraway seeds<\/span><\/li>\n<li><span style=\"color: #000000;\">5g fennel seeds<\/span><\/li>\n<li><span style=\"color: #000000;\">5g coriander seeds<\/span><\/li>\n<li><span style=\"color: #000000;\">1g Schabzigerklee <span style=\"color: #000000;\">(T<\/span><span style=\"color: #000000;\">rigonella caerulea <\/span>) (1 Tsp) <\/span><\/li>\n<li><span style=\"color: #000000;\">10g fresh yeast<\/span><\/li>\n<li><span style=\"color: #000000;\">20g Salt<\/span><\/li>\n<\/ul>\n<p>In the evening mix water, flour and starter for the sourdough and ferment for about 10 \u201312 hours at 25\u00b0C.<\/p>\n<p>Mix all ingredients for the dough\u00a0 and knead it for about 7 min at low speed.<\/p>\n<p>Ferment for 60 min.<\/p>\n<p>Divide the dough into 200g pieces, shape them round and press them intoflatbreads of 0,5 cm tickness.<\/p>\n<p>Proof on a well floured couche for 1 hour. In the meantime preheat the baking stone in the oven to 250\u00b0C.<\/p>\n<p>Bake at 250\u00b0C for 25 min with steam.<\/p>\n<p>I sent this entry to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 \u2013 a rye flatbread, flavoured with caraway seeds, fennel seeds, coriander and \u201cSchabziger-Klee\u201d (Trigonella caerulea ). And I knew also that [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20074,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[222,134,214,323,342,339],"class_list":["post-3995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-kummel","tag-fenchel","tag-koriandersaat","tag-roggen","tag-schabzingerklee","tag-sauerteig"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=3995"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3995\/revisions"}],"predecessor-version":[{"id":20073,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3995\/revisions\/20073"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20074"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}