Vinschgerle
Source: https://www.meranermuehle.it/rcp_recipe/vinschgerle
Total time
2 Hours
Baking/cooking time
35 Minutes
Rest time
1 Hours
40 Minutes
Preparation
Mix the lukewarm water with the mix for about 10 minutes (due to the rye flour, the dough will remain soft and sticky).
- Place the dough on a generously floured work surface and evenly roll it out to a height of 3-5 cm. Let the dough rest for approximately 30 minutes.
- Flour the dough and your hands well, then weigh pieces of dough, each about 100g. Roll them in rye flour, place them on a baking sheet lined with parchment paper, and let them rise covered in a warm place for about 60 minutes.
- Preheat the oven to 220°C (static oven). After 5 minutes, reduce the temperature to 180°C and bake for about 30 minutes. Let them cool completely on a wire rack.
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