Vinschger Paarl

Serves 4

350 g rye flour
150 g wheat flour
10 g salt
2 tsp sugar
1 cube yeast
2 g fennel seeds
2 g caraway
4 g bread clover
2 g crushed coriander
320 ml water

Mix all the ingredients for the dough in a bowl and stir to a tough dough. Then leave to rest for approx. 2 hours. Beat the dough again and let it rest again for approx. 3 hours.
Preheat the oven to about 210/220°. Portion the soft dough with a spatula and shape into pairs. Place on a floured baking tray or directly in the bread oven. Bake for approx. 20/25 minutes until brown.

Our tip:
The Vinschger Paarl cannot be missing from a traditional "Marende", but it can also be used in a dried state as the basis of a wonderfully tasty Vinschger bread soup!

Did you already know?
The history of South Tyrol's most popular type of bread goes back to the Marienberg monastery in Burgeis in the Vinschgau Valley, where the Benedictine monks were the first to produce these two connected three-centimetre-thick loaves of bread.
According to historical lore, in former times only half pairs were served at the "funeral feast" after funerals!