Apple "Vinschgerle" Bread
Ingredients for 8 breads
For the bread spice 2g fennel seeds 2g anise seeds 2g caraway seeds
Lightly toast all ingredients in a pan, then grind them.
Sourdough starter (homemade or bought from a bakery) 15g Regiokorn white rye flour 15g water 8g plain yogurt A pinch of sugar
Mix all ingredients together. Let the dough sit in a bowl covered only with a cloth at around 25°C (77°F) for 48 hours. Stir the mixture three times a day.
35g Regiokorn white rye flour 20g water
Mix the white rye flour and water into the existing dough and let it rest for another 12 hours at about 25°C. The sourdough starter can be continued indefinitely. To maintain it, stir in 25g rye flour and 20g water once a week (feeding).
For the preferment 20g Regiokorn rye flour 3g organic fresh yeast
The day before, mix the ingredients with 35ml water to form a dough. Let the preferment sit at room temperature overnight.
For the main dough 40g apple 50g wheat flour 50g whole grain rye flour (Regiokorn) 200g Regiokorn rye flour + extra for coating 8.5g salt 35g sourdough starter (see recipe above) 6g bread spice (see recipe above) Preferment (see above) 1 tbsp bread clover (Brotklee) Fat for greasing the baking tray
On the next day (baking day), wash the apple, remove the core, and dice it into 0.5 cm cubes. Mix with the remaining main dough ingredients and 260ml of water in a bowl. Cover the dough with a cloth and let it rise in a warm place for about 4 hours (the younger the sourdough, the slower the rise; the older, the faster).
Then, use a wet ladle to scoop out small portions of dough to form rolls. Coat them generously in rye flour and place them on a greased baking tray. Preheat the oven to 250°C (482°F) with top and bottom heat. Bake the rolls in the hot oven for about 20–25 minutes.
Let cool before serving.
