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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).
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.
For the biga:
5 g of brewer's yeast 220 g rye flour 200 ml lukewarm water
For the dough:
300 ml lukewarm water 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