Vinschgerlen & Breatln
Tasty dark bread according to South Tyrolean tradition
300ml lukewarm water
150g wholemeal spelt flour
350g wholemeal rye flour
2g bread clover
2g coriander, crushed
3g fennel seeds
2g caraway seeds
Mix the water with the sourdough
In a bowl, knead both flours, mixed sourdough, bread clover, salt, coriander, fennel seeds and caraway seeds into a dough and, covered with a cloth, leave to rise for 20 minutes at a maximum of 35°C.
Knead the dough again and form into loaves (Breatln) or two small loaves, put together in pairs (Vinschger Paarln). Dust with a little spelt flour, let rise again for about 20 minutes and bake in a preheated oven.
Baking temperature: 220°C, then 170°C
Baking time: 40 or 25 minutes
Recipe from the South Tyrolean cookbook "So kocht Südtirol" (Cooking in South Tyrol)
< back South Tyrolean recipes