Vinschgerle Regiograno

Name: Vinschgerle Regiograno - 100% Grain from South Tyrol
Total time: 2 h
Ingredients: 500 g Mix Venostini bio Regiograno®; 425 g lukewarm water

100% Grain from South Tyrol

Source: https://www.meranermuehle.it/rcp_recipe/vinschgerle-regiograno

Total time

2 Hours

Baking/cooking time

35 Minutes

Rest time

1 Hours 40 Minutes

Difficulty

easy

Ingredients

8 pcs.

Portions

500	g	Mix Venostini bio Regiograno®
425	g	lukewarm water

Preparation

Knead the mix with the lukewarm water for about 8 minutes. Thanks to the rye flour, the dough stays quite soft and sticky.
Transfer the dough to a well-floured work surface and spread it out evenly to a thickness of 3-5 cm. Let rest for about 30 minutes.
Flour the dough and your hands well, then divide the dough into pieces of about 120 g each. Roll the pieces in rye flour, place on a baking sheet lined with parchment paper, and let rise, covered, in a warm place for about 60 minutes.
Bake in a preheated oven at 230 °C (445 °F) top/bottom heat for about 22 minutes. 5 minutes before the end of baking, open the oven door to let the steam escape and make the rolls extra crispy.
Let cool completely on a wire rack. Top with bacon, cheese, and pickles, as desired.

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Vinschgerle Regiograno

100% Grain from South Tyrol

Ingredients

Preparation

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