Andrea Hellrigl's Vinschger Paarlen

1. 1

   Place the flours, yeast, salt and seeds in a mixing bowl and stir with a wire whisk until thoroughly combined.

2. 2

   With a wooden spoon, stir in the milk to make a very firm ball of dough.

3. 3

   Gradually stir in the water until the dough loosens and becomes sticky, slumping out of the ball shape and forming strings when the spoon is lifted.

4. 4

   Allow the dough to rest for 15 minutes.

5. 5

   Stir well and drop the dough in o well-separated lumps onto a nonstick baking sheet.

6. 6

   Sprinkle the tops with flour and gently pat into seven-inch rounds about a quarter-inch thick.

7. 7

   Allow to rise uncovered in a warm place until the dough holds an impression when dented with a fingertip, about 25 to 35 minutes.

8. 8

   Heat the oven to 425 degrees.

9. 9

   Bake the rounds for 25 to 30 minutes, until they are a medium brown.

10. 10

    Remove the sheet from the oven, let the rounds sit for five minutes, then remove them from the baking sheet and cool on racks.

* Per serving · 4 servings · Values may vary.

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