Vinschgerle Regiograno
100% Grain from South Tyrol
Ingredients
| 500 | g | Mix Venostini bio Regiograno® |
| 425 | g | lukewarm water |
Preparation
Knead the mixture with lukewarm water for about 8 minutes (due to the rye flour, the dough will remain quite soft and sticky).
Place the dough onto a heavily floured work surface and spread it evenly to a thickness of about 3–5 cm. Let the dough rest for about 30 minutes.
Flour the dough and your hands well, then weigh out dough pieces of approx. 120 g each. Roll the dough portions in rye flour, place them on a baking tray lined with parchment paper, and let them rise, covered, in a warm place for about 60 minutes.
Bake in a preheated oven at 230°C (top/bottom heat) for approx. 22 minutes. Open the oven door 5 minutes before the end of the baking time to let the steam escape so the “Vinschgerlen” become crisp.
Allow to cool completely on a wire rack
