Name: South Tyrolean Vinschgauer
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 6 Portionen
Ingredients: 100 g Whole rye flour; 1 g Salt; 2 g Fresh yeast; 100 ml Warm water; 250 g Whole rye flour; 150 g Wheat flour (Type 405); 10 g Salt; 12 g Dry yeast; 1 tsp Beet - Syrup; 1 tsp Fennel seeds (crushed); 0.5 tsp Caraway (ground); 1 tsp Bread spice; 250 ml Warm water

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Description

Hearty rye bread rolls from South Tyrol.

Ingredients (13 ingredients)

Preparation (10 steps)

Prepare pre-dough

Thermomix® Setting

2 min/Speed 3

Add 100 g whole rye flour, 1 g salt, 2 g fresh yeast and 100 ml warm water to the mixing bowl and stir for 2 min./speed 3.

2 min

Let the pre-dough rest

Cover the mixing bowl with a kitchen towel and let the pre-dough rest for approx. 60 minutes.

Prepare main dough

Thermomix® Setting

5 sec/Speed 4

Add 250 g whole rye flour, 150 g wheat flour (Type 405) and 10 g salt to the mixing bowl and mix for 5 sec./speed 4.

5 sec

Add yeast

Crumble 12 g of dry yeast into the mixing bowl.

Add more ingredients

Add 1 tsp beet syrup, 1 tsp fennel seeds (crushed), ½ tsp caraway (ground), 1 tsp bread spice and 250 ml warm water together with the pre-dough to the mixing bowl.

Knead dough

Thermomix® Setting

3 min/Kneading speed

Replace the standard knife with the Patix dough knife. Knead the dough for 3 min./kneading stage.

3 min

Let the dough rise

Place the dough in a bowl and let it rise covered in a warm place for about 60 minutes.

Portion and shape dough

After the rising time, divide the dough into 6 portions. Shape each portion into a ball and flatten it slightly. Always place two portions of dough close together on a baking sheet lined with baking paper. Cover with a towel and let rise again for about 20 minutes.

Preheat oven

Meanwhile, preheat the oven to 200 degrees top/bottom heat (fan oven not suitable). Place a fireproof bowl with water on the oven floor.

Bake Vinschgauer

After the renewed rising time, bake Vinschgauer in the preheated oven for about 25 minutes. After 15 minutes of baking, carefully remove the bowl with water from the oven and finish baking the Vinschgauer.