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Vinschger Paarl in Pairs

Pusterer Breatl “little loaves”


Sourdough starter: dissolve the yeast in warm water, mix all ingredients well, cover with a moist cloth and leave to rest in a warm place (30 °C) for 1 hour. Completion: knead the sourdough with all ingredients to form soft dough; place in a bowl, cover with a damp cloth and leave to rise for 15–20 min. Dust the dough with rye flour, divide into 10 pieces of similar size, form small or medium size rolls and arrange on an oven tray covered with baking paper, allow to swell for 30–40 min. then bake in a preheated oven at 230 °C for approx. 30 min.

Ingredients for

Ingredients for 5 Pusterer Breatlen
Ingredients for 10 Pusterer Breatlen
Ingredients for 20 Pusterer Breatlen
Sourdough starter:
100 g rye flour
100 ml lukewarm water (30 °C)
2,5 g fresh yeast

250 g rye flour
150 g wheat flour
10 g fresh yeast dissolved in 450 ml warm water (40 °C)
10 g salt
2,5 g fennel
2,5 g cumin
2,5 g coriander
5 g fenugreek seeds
Sourdough starter:
200 g rye flour
200 ml lukewarm water (30 °C)
5 g fresh yeast

500 g rye flour
300 g wheat flour
20 g fresh yeast dissolved in 700 ml warm water (40 °C)
20 g salt
5 g fennel
5 g cumin
5 g coriander
10 g fenugreek seeds
Sourdough starter:
400 g rye flour
400 ml lukewarm water (30 °C)
10 g fresh yeast

1000 g rye flour
600 g wheat flour
40 g fresh yeast dissolved in 1800 ml warm water (40 °C)
40 g salt
10 g fennel
10 g cumin
10 g coriander
20 g fenugreek seeds