Snack · Tyrol/South Tyrol
Vinschgerl
South Tyrolean flatbreads — small dark rye and caraway rolls baked to a crunch.
G Gluten
Ingredients
- 300g dark rye flour
- 100g plain flour
- 7g dried yeast
- 200ml warm water
- 1 tbsp caraway seeds
- 1 tsp fennel seeds
- 1 tsp salt
Method
- Mix flours, yeast, caraway, fennel, and salt. Add warm water and knead into a smooth dough.
- Shape into small oval rolls. Prove 30 minutes.
- Bake at 200C for 20-25 minutes until dark and firm.
- Best served slightly warm with Liptauer or mountain butter.