📝 About This Recipe
Hailing from the picturesque Vinschgau Valley, these iconic flat rye rolls are a masterpiece of Alpine baking tradition. Known for their distinctive 'Paarl' (pair) shape and a deeply aromatic profile, they feature a signature blend of 'Brotklee' (blue fenugreek), fennel, and cumin. The result is a dense, chewy, and incredibly fragrant bread that brings the rustic charm of the Italian-Austrian border right to your kitchen.
🥗 Ingredients
The Sourdough Starter (Preferment)
- 150 grams Rye Flour (Type 1150 or Dark Rye)
- 150 ml Warm Water (approximately 35-40°C)
- 15 grams Active Sourdough Starter (refreshed and bubbly)
The Main Dough
- 250 grams Rye Flour (Type 1150)
- 100 grams Spelt Flour or All-Purpose Flour
- 220 ml Warm Water
- 10 grams Fresh Yeast (or 3g dry instant yeast)
- 10 grams Sea Salt
- 1 teaspoon Honey (to help yeast activity)
The Signature Vinschger Spice Mix
- 1 tablespoon Fennel Seeds (slightly crushed)
- 1 teaspoon Cumin Seeds (whole)
- 1/2 teaspoon Aniseed (whole)
- 1 teaspoon Blue Fenugreek (Schabzigerklee) (the essential Alpine secret ingredient)
👨🍳 Instructions
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1
Prepare the preferment: In a small bowl, mix 150g rye flour, 150ml warm water, and 15g sourdough starter. Cover and let it sit at room temperature for 12-15 hours (ideally overnight) until active and bubbly.
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2
Prepare the spice mix: Using a mortar and pestle, lightly crush the fennel, cumin, and aniseed. This releases the essential oils for a more potent aroma. Mix in the blue fenugreek powder.
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3
In a large mixing bowl or the bowl of a stand mixer, dissolve the fresh yeast and honey in 220ml of warm water.
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4
Add the prepared sourdough preferment to the yeast mixture and stir until combined.
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5
Add the remaining rye flour, spelt flour, salt, and the spice mix. Rye dough is naturally very sticky, so don't be tempted to add too much extra flour.
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6
Knead the dough using a dough hook on low speed for about 5-7 minutes. The dough should be cohesive but will remain tacky to the touch.
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7
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for about 45-60 minutes, or until it has increased in volume by about 50%.
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8
Dust your work surface generously with rye flour. Turn the dough out and divide it into 12 equal portions (roughly 80-90g each).
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9
With floured hands, shape each portion into a smooth ball. Flatten them slightly into discs about 1-2 cm thick.
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10
Place two discs side-by-side on a baking tray lined with parchment paper so they are just touching. This creates the traditional 'Paarl' (pair) look.
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11
Dust the tops lightly with rye flour. Let the pairs rise for another 30-45 minutes. You should see small cracks forming on the surface; this is the classic Vinschgauer look.
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12
Preheat your oven to 220°C (430°F). Place a small heat-proof dish with water at the bottom of the oven to create steam.
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13
Bake the breads for 25-30 minutes. The crust should be dark and firm, and the bottom should sound hollow when tapped.
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14
Transfer to a wire rack and allow to cool completely. These breads actually develop better flavor if left to rest for a few hours or even a day.
💡 Chef's Tips
If you cannot find blue fenugreek (Schabzigerklee), you can substitute with a tiny pinch of ground cloves and extra fennel, though the flavor will differ slightly. Always use wet hands or well-floured surfaces when working with rye dough to prevent sticking. For a more rustic 'cracked' appearance, do not smooth the tops of the rolls too much before the final rise. Store these in a linen bag or bread box; they stay fresh for several days due to the high rye and sourdough content. If your oven has a pizza stone, use it! It helps achieve that authentic mountain-bakery crust.
🍽️ Serving Suggestions
Serve sliced with thick mountain butter and a sprinkle of coarse sea salt. Pair with a traditional 'Speckbrett' featuring South Tyrolean Speck, Bergkäse (mountain cheese), and pickles. They are the perfect accompaniment to a hearty barley soup or 'Gerstensuppe'. Enjoy with a glass of crisp Vernatsch or Lagrein wine from the Alto Adige region. Try them toasted for breakfast with honey or forest jam.