The third recipe for my rye bread tribology for the “Schwarzmarkt” is a recipe for Vinschgerl. It is similar to the one I posted back in 2012 but I changed a bit the handling and so I decided to post this one, too. The first thing I changed is the fact that I form the rolls in two batches. The first one after 30 min, the second one after 55 min. So the second batch can proof while the first one is proofing. This makes the time management more easy! The second change is that I learned to steam rye breads with a bit of delay. This improves the “crack-forming” in the crust and yields better looking breads :-).
The flavour of this rolls is perfect for all lovers of spiced bread: With fennel, caraway seeds, coriander and the characteristic “Schabzingerklee” their flavour is delicious and incomparable.
Finally I can post the first recipe in the upcoming post series of “regional breads” and can tell you how I came to this idea.