Venosta Valley


For 16-18 pieces

Ingredients for the Pre-dough

  • 220 g rye flour type 997
  • 5 g fresh yeast
  • 200 ml water

Ingredients for the Main dough

  • 600 ml lukewarm water
  • 600 g rye flour type 997
  • Flour to work with
  • 100 g spelt flour type 630 or
    Wheat flour type 550
  • 20 g yeast
  • 15 g dry sourdough
  • 20 g salt
  • 15 g bread spice, coarse
  • 1 tbsp ground bread clover

Mix the rye flour for the pre-dough with the yeast and 200 ml lukewarm water. Cover and leave to rest for approx. 1 hour.

Now add 600 ml of lukewarm water to the pre-dough. Add the ingredients for the
Add the main dough to the bowl. Knead everything into a very soft, sticky dough, cover the bowl and leave to rise for 45-60 minutes.

Sprinkle the work surface thickly with rye flour. Using two large spoons, carefully place the dough in portions on the rye flour. Turn in the flour and carefully shape into flat cakes. Press or knead the Vinschgauer as little as possible.

Place on floured baking trays. Cover and leave to rest again for approx. 30 minutes.

Place the trays directly on the fireclay brick (brick temperature approx. 160-170°C) and bake the Vinschgauer at approx. 270-300°C top heat for 20 minutes with the heat dropping.

While the Vinschgauers are baking, you can serve the side dish Beet butter to prepare. You will need the following ingredients:

  • 250 g soft butter
  • 150 g cooked beet
  • 150 g feta or shepherd's cheese
  • 3-4 stalks thyme
  • Salt, pepper

Cut the beet into large cubes and the feta into large pieces. Wash the thyme and shake dry. Pluck off the leaves. Place the butter, beet and feta in a tall container and puree with a hand blender. Stir in the thyme and season with salt and pepper.

By then, the Vinschgauer in Merklinger should be ready. Enjoy your meal!

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