Vinschger Paarl

Vinschger Paarl – Rainer Zenz CC BY-SA 3.0

From Wikipedia, the free encyclopedia.
Vinschger Paarl (in Val di Sole called Pari de séghel or Panét de séghel) is a type of black bread typical of the Val Venosta, in Alto Adige and of the Valle di Sole in Trentino.
Vinschger paarl literally means “couple venostana,” that is, in practice, “loaf (of rye) venostana” (locally, it is often sufficient to say “paarl” to mean the product).
Description
This bread is kneaded using a mixture of flours: rye flour and spelt flour. This bread also has a typical shape, as it is made by joining two round and flat loaves, hence the name Paarl, which is “couple.”
This bread’s original recipe has been rediscovered, which was kept by the Benedictine monks of the Abbey of Monte Maria above Burgusio in Malles’ municipality: the Ur-Paarl.

Ingredients

For the biga:

5 g of brewer's yeast
220 g rye flour
200 ml lukewarm water

For the dough:

300 ml lukewarm water[3]
100 g of sourdough
150 g wholemeal spelt flour
350 g of rye flour
2 g of aromatic leaves
10 g of salt
2 g of crushed coriander
3 g of fennel seeds
2 g of cumin seeds

How to make Vinschger Paarl

Heat the water and mix it with the sourdough. Mix the two flours in a bowl with the yeast, the four aromatic leaves, salt, coriander, fennel seeds, and cumin. Cover the dough and let it rise for 20 minutes at a temperature of 35°. Knead the dough again, then give it a paired loaf shape. Sprinkle with spelt flour, let rise for another 20 minutes, and bake in the preheated oven. Bake initially at 220° and then at 170°, for a total baking time of 30-40 minutes.

Regional Recipe from Trentino-South Tyrol
Production area Val Venosta, Val di Sole