Wachauer Laberl

A small round rustic roll from the Wachau valley, with a dense crumb and a crisp crust, mixing rye and wheat flour. It is eaten fresh at breakfast, with butter, cheese or cold cuts.

55 min
8 servings
Advanced
Budget-friendly
🇦🇹 Austria

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Instructions

In a large bowl, mix both flours, the salt, the sugar and the caraway seeds.
Dissolve the starter or yeast in the lukewarm water, then pour it over the flours and mix until you get a sticky dough.
Knead for 8 to 10 minutes; the dough should be supple but still a little moist. Cover and let rise for 1 h 30 at room temperature, until doubled in size.
Divide the dough into 8 pieces of about 120 g and shape them into tight balls by rolling them under your palm.
Place them on a baking sheet lined with parchment, dust with flour and let rise another 45 minutes.
Preheat the oven to 240 °C and place a small tray of water at the bottom. Cut a cross on top of each roll, bake 10 minutes at 240 °C, then 20 minutes at 210 °C, until they sound hollow when tapped.
Let cool completely on a rack before slicing.