Vinschgerl made with 20% spelt and 80% rye baked with the help of my rye sourdough starter and a whole spelt biga.
Vinschgauer, Vinschgerl… what are we talking about?
Vinschgerl, Vinschgauer… are flat buns made of ry and wheat, which are baked with yeast and sourdough. These are original from the Vinschgau region in the south of Tirol. For my own variant of the recipe I used spelt instead of wheat.
Schabzigerklee vs. bread spices from Hildegard von Bingen
Why do you use bread spices from Hildegard von Bingen in your Vinschgerl if the typical spice is Schabzigerklee? Unfortunately, I do not like Schabzigerklee because I find it too bitter. However I search for the perfect change. The bread spices from Hildegard von Bingen are strong enough, to taste them in the bread, without being too overwhealming. For me they fit Vinschgerl perfect!
Bread spices from Hildegard von Bingen
You can use this spice mix also form salads, fresh cheese or veggies.
1 tsp wild thyme – ground
1 tsp galgangal – ground
1 tsp anacyclus – ground
1 tsp fennel – ground
1 tsp salvia – dried and ground
1/2 – 1 tsp nutmeg – rubbed
My tips to bake them
If you pay attention to these 3 things, your Vinschgerl will be perfect:
1) the dough should not be too dry and have the consistency of cement
2) use a lot of flour when shaping! When working with rye breads I prefer to use too much rather than too less flour, or else the dough likes to glue on the working surface and you might not enjoy that. It is best if you use white rye flour.
3) pay attention during the final fermentation, that you see enough cracks on the surface. Have a look at the documentation at the recipe.
20:00 Uhr Prepare sourdough starter & biga
21-22:00 Uhr Place biga in the fridge
08:00 Uhr Prepare main dough
09:30 Uhr Prepare buns & let proof
10:30 Uhr Bake buns
Vinschgerl meets Hildegard von Bingen
- 170 g whole rye flour
- 170 g water
- 17 g rye sourdough starter @ 100% hydration
- 170 g whole spelt flour
- 102 g water
- 1,2 g fresh yeast
- Rye sourdough
- 510 g white rye flour
- 408 g water 30°C
- 19 g salt
- 25 g molasses
- 4 g bread spices I used my own from Hildegard von Bingen
- Mix sourdough starter in water and add flour. Mix well until you can see no clumps.
- Let proof at 23°C during 12 hours. The sourdough starter should be active and have doubled in size.
- Knead all ingredients into a ball and place in a glas.
- Let start fermenting 1-2 hours at room temperature and place over night in the fridge.
- For the main dough, remember to take the biga about 1 hour before starting out of the fridge so that it comes to room temperature.
- Knead all ingredients 3 minutes or until everything is well mixed.
- The bulk fermentation (when baking rye breads I let them in the bowl and cover the dough so it does not dry) takes 1,5 hours at 23°C.
- Weigh dough pieces of 80g and shape to round balls with the help of white rye flour.
- Place on a baking paper and let proof at room temperature without covering them until you see the typical cracks on the surface. The final fermentation took in my case 1 hour.
- Bake at 230°C 30-35 minutes or until you like their color.