I found this at the well known German bread blog “Plötzblog”. These are little buns with a high rye content common to Southern Tyrol. This is my translation of the German recipe:

Typical for this author he uses very precise measurements and specific temperatures.



Starter 16 g

Ryeflour (German type 997) 80g

Water 80 g @ 50°C

Salt 1.6 g


Let this rest for 12 -16 hours at room temperature.




Wheat flower (German type 550, similar to all purpose flour) 80g

Water 52 g @ 20°C, i.e. room temperature


Let this rest for 30 minutes.


Main dough:


Combine levain, the dough form the autolysis


Rye flour 232 g

Water 204 g @ 50°C

Liquid malt (inactive) 16 g — I used honey instead

Salt 7 g

Spices 2 – 4 g (fennel, anise, caraway, ….)

He also mentions Schabzigerklee , an herb that grows in this region but again something I can’t get my hands on, just for completeness sake.


Mix and let rest for 2.5 hours.


Spread dough on a well floured surface and separate dough pieces of 100g, shape into rounded pieces and place on parchment paper in pairs. Let sit for 60 minutes uncovered. The author specifically confirms the uncovered surface in one of his comments stating that it creates the desired rough surface.


Bake at 250°C for 20 minutes using steam.


I prepared this today, and as you may be able to see the result looks pretty good.


Try, if you like