Vinschgerl with wholemeal rye 300 gr. - Gilli
Product description
Spelled Vinschgerl, pronounced Alto Adige
If South Tyrol could be bitten into, it would taste like Vinschgerl: the typical wholemeal rye bread made sourdough, slowly rising and flavoured with aromatic spices.
Sure, it has a strange name and is easier to eat than to pronounce,
but then again, you can't talk with your mouth full!
Heat it up in the oven at 180° for 4 minutes to release all its flavour.
Ingredients list:
wholemeal RYE flour 31%, wholemeal RYE sourdough 30% (wholemeal RYE flour, water, starter cultures), wholemeal WHEAT flour 17%, water, yeast, sea salt, fennel, cumin, fenugreek.
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