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
