Vinschgerl Paarl (aka Vinschgauer Paarl or monastery bread), first invented in the Benedictine abbey of Marienberg in the 13th century, is a typical Tyrolean flatbread that is about palm-sized, 2-3cm thick and baked in pairs with fresh spices such as fennel, coriander and caraway. They are hearty and have a very distinctive flavour due to the use a high proportion of rye flour, sourdough and bread spices like blue fenugreek, cumin, fennel and coriander. The flour for the Vinschger is 70% rye flour: dark or light or wholemeal. The sourdough makes them easy to digest and they stay fresh for a long time. If you are a fan of well spiced wholesome bread, this recipe is just right for you!
These rye flatbreads taste particularly good with strong mountain cheeses made from raw milk, like Allgäu mountain cheese, and hearty sausage / ham and South Tyrolean red wine. The Paarl bread is often served at weddings: its shape is supposed to symbolise the union of the bride and groom.
Vinschger Paarl from South Tyrol adapted from Marcel Paa
PrefermentFinal Dough
15 g Rye sourdough starter
100 g Lukewarm water
100 g Organic wholemeal rye flour
3/4 tsp Koriander seeds
1 tsp Caraway seeds
1 tsp Fennel seeds
1 tsp Blue fenugreek
All of the preferment
200 g Lukewarm water
140 g Organic wholemeal rye flour
100 g Orga...
